Marukome Plus Koji Dried Malted Rice for Amazake Rice Drink 100g
Recently, fermented food markets have become more popular because fermented food is healthy. In response to this, Marukome has launched a new product lineup called "Plus Koji", and this product is a type of food that belongs to this brand.
This is dried rice malt that is designed to make original amazake (traditional Japanese rice drink) at home. Unlike the conventional wet malted rice, you can store this product for a long period.
Amazake is very nutritious and drinking it regularly improves your overall condition.
Instructions
Prepare a pot with lid, spatula, kitchen thermometer, and kitchen cloth. Put 200g (≒7 oz) of the cooked rice and 500ml (≒16.9 us fl oz) of hot water (70℃=158℉) into the pot, and stir them well.
Add whole amount of this product to the pot and stir the mixture well while heating the pot at low heat. Make sure to keep the temperature at around 60℃ (140℉).
Cover the pot, wrap it with a kitchen cloth, and let the mixture incubate for 5~10 hours.
Check the temperature every one hour and measure its temperature. If the mixture goes below 50℃ (122℉), heat it over gentle heat.
Remember to maintain the temperature between 55 and 60℃ (131~140℉) until it is ready to eat. If you heat too much, the mold dies while if you keep it cool for a long time during incubation, this may generate bacteria.
When the mixture gets sweet as desired, transfer to a clean container, and store it in the refrigerator or freezer.
Details
- Net contents: 100g
- Ingredients: Rice malt (from Japan)
- Nutrition facts (per 100g): Energy 396kcal, protein 6.9g, fat 1.0g, carbohydrate 85.7g, sodium 0g
- Made in Japan
Recently, fermented food markets have become more popular because fermented food is healthy. In response to this, Marukome has launched a new product lineup called "Plus Koji", and this product is a type of food that belongs to this brand.
This is dried rice malt that is designed to make original amazake (traditional Japanese rice drink) at home. Unlike the conventional wet malted rice, you can store this product for a long period.
Amazake is very nutritious and drinking it regularly improves your overall condition.
Instructions
Prepare a pot with lid, spatula, kitchen thermometer, and kitchen cloth. Put 200g (≒7 oz) of the cooked rice and 500ml (≒16.9 us fl oz) of hot water (70℃=158℉) into the pot, and stir them well.
Add whole amount of this product to the pot and stir the mixture well while heating the pot at low heat. Make sure to keep the temperature at around 60℃ (140℉).
Cover the pot, wrap it with a kitchen cloth, and let the mixture incubate for 5~10 hours.
Check the temperature every one hour and measure its temperature. If the mixture goes below 50℃ (122℉), heat it over gentle heat.
Remember to maintain the temperature between 55 and 60℃ (131~140℉) until it is ready to eat. If you heat too much, the mold dies while if you keep it cool for a long time during incubation, this may generate bacteria.
When the mixture gets sweet as desired, transfer to a clean container, and store it in the refrigerator or freezer.
Details
- Net contents: 100g
- Ingredients: Rice malt (from Japan)
- Nutrition facts (per 100g): Energy 396kcal, protein 6.9g, fat 1.0g, carbohydrate 85.7g, sodium 0g
- Made in Japan
Description
Recently, fermented food markets have become more popular because fermented food is healthy. In response to this, Marukome has launched a new product lineup called "Plus Koji", and this product is a type of food that belongs to this brand.
This is dried rice malt that is designed to make original amazake (traditional Japanese rice drink) at home. Unlike the conventional wet malted rice, you can store this product for a long period.
Amazake is very nutritious and drinking it regularly improves your overall condition.
Instructions
Prepare a pot with lid, spatula, kitchen thermometer, and kitchen cloth. Put 200g (≒7 oz) of the cooked rice and 500ml (≒16.9 us fl oz) of hot water (70℃=158℉) into the pot, and stir them well.
Add whole amount of this product to the pot and stir the mixture well while heating the pot at low heat. Make sure to keep the temperature at around 60℃ (140℉).
Cover the pot, wrap it with a kitchen cloth, and let the mixture incubate for 5~10 hours.
Check the temperature every one hour and measure its temperature. If the mixture goes below 50℃ (122℉), heat it over gentle heat.
Remember to maintain the temperature between 55 and 60℃ (131~140℉) until it is ready to eat. If you heat too much, the mold dies while if you keep it cool for a long time during incubation, this may generate bacteria.
When the mixture gets sweet as desired, transfer to a clean container, and store it in the refrigerator or freezer.
Details
- Net contents: 100g
- Ingredients: Rice malt (from Japan)
- Nutrition facts (per 100g): Energy 396kcal, protein 6.9g, fat 1.0g, carbohydrate 85.7g, sodium 0g
- Made in Japan
