Japanese Malted Rice (Kouji)
Japanese Malted Rice (Kouji)

Hi there everyone, this time we will provide you with japanese malted rice (kouji) recipes of dishes which are straightforward to understand. We’ll share with you the recipes that you’re looking for. I’ve made it many instances and it is so scrumptious that you just guys will adore it.

Japanese Malted Rice (Kouji) is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Japanese Malted Rice (Kouji) is something that I’ve loved my entire life. They’re nice and they look wonderful.

Salted Rice Malt, "Shio Koji" in Japanese, is a very traditional condiment in Japan. Rice malt (kome koji) itself is used to make many Japanese foods such as miso, sake, shochu etc. So we usually eat it indirectly.

To begin with this recipe, we have to first prepare a few ingredients. You can cook japanese malted rice (kouji) using 3 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Japanese Malted Rice (Kouji):
  1. Get 200 g Kouji malted rice
  2. Get 300 ml 60℃ water
  3. Make ready 60 g salt

What makes koji so special is that it digests starches and proteins and breaks them down into sugars and amino acids. Because of this, it can be used as a starter (aka an ingredient that kickstarts the fermentation process) for a number of fermented Japanese food products, including mirin, sake, soy sauce, and miso. It is used to make miso, sake, amazake, rice vinegar, soy sauce and mirin. Koji is grown on rice or barley, which are then used as the starter culture for further fermentation.

Instructions to make Japanese Malted Rice (Kouji):
  1. This is Kouji malted rice.
  2. Crush Kouji and put salt in warm water.
  3. Mix Kouji and warm water. Stay at warm place. I keep this in the insulating pot filled with warm water.
  4. The day after the Kouji rice is softened. Mix every day and rest at warm place.
  5. After 5 days Kouji is done and softened.
  6. Let’s make Kouji cucumber. Cut cucumber.
  7. Put cucumber and Kouji rice in bag. Keep in refrigerator for a half day.
  8. Enjoy 🇯🇵🥰 Today’s dinner 💖
  9. Put rice Kouji and chicken breast. Keep in refrigerator for 1 hour. Boil for 5 minutes and cool it down in pan.
  10. So soft and taste so nice. Enjoy 🇯🇵

Malted Rice (Rice Kouji) for Restaurant Use / Sweet Rice Drink << FEATURES & CHARACTERISTICS >> We're looking for the opportunity to sell Japanese malted rice (rice Kouji) for restaurant use and sweet fermented rice drink (ama-zake) to overseas customers. Our company is an authorized sales agent requested by manufacturer for the world market. Shio koji is primarily used as a marinade for poultry, meat, and seafood. It's made by fermenting a mixture of grain koji (cooked grain, most commonly rice, that has been inoculated with Aspergillus Oryzae and then dried), salt, and water to create a porridge-textured product with a sweet, funky aroma. As with other koji kin-derived ingredients like soy sauce and miso, shio koji lends savory.

Above is methods to cook japanese malted rice (kouji), very simple to make. Do the cooking stages accurately, calm down and use your heart then your cooking can be delicious. There are lots of recipes you can try from this web site, please find what you want. When you like this recipe please share it with your folks. Joyful cooking.