乾燥麹と生麹、どっちがいいの？乾燥麹と生麹の特徴と選び方をゆっくり解説

Which is better, dried koji or fresh koji? Does dried koji contain live koji mold? This video explains the characteristics and selection of dried and fresh koji. Please refer to this if you are using koji for the first time. 0:00 Opening 0:35 Product Introduction 1:40 Types of Koji 2:00 Characteristics of Fresh Koji 2:56 Characteristics of Dried Koji 3:23 How to Choose Koji 4:22 How to Use Dried Koji 5:40 How to Make Shio Koji (Salted Koji) ◆How to Make Shio Koji https://hakkoushoku.jp/recipe/2759/ 【Ingredients】Easy-to-make quantity Koji (fresh or dried) 200g Coarse salt 60g (70g if using dried koji) Water 200ml (260ml if using dried koji) 【Instructions】 1) Place the koji in a clean storage container and break up any clumps with a spoon. 2) Add salt and water and mix well. 3) Cover and leave at room temperature. Stir about once a day. 4) When the koji grains soften and sweetness develops, it's ready. *The completion is judged by the progress of fermentation. It's ready when it becomes thick and has a mellow umami flavor. (Summer: 2 weeks / Winter: about 1 month) *In winter, store in a warm place. *Consume within 3 months when refrigerated. *Using salt with a high mineral content may result in a darker color. [For Yogurt Makers] 1) Put all ingredients into the container, mix, close the lid, and set it in the yogurt maker. 2) Set the temperature to 58-60 degrees Celsius and the time to 8 hours, then start. 3) Transfer to a storage container and store in the refrigerator after it has cooled. *Stir 2-3 times during the process. ●Recommended Dried Koji Fermented Food University Original Ame Koji https://shop.hakkoushoku.jp/items/141... Yamato Shoyu Miso Dried Koji https://shop.hakkoushoku.jp/items/138... ●Want to systematically learn about the knowledge and applications of fermented foods? Fermented Food University https://hakkoushoku.jp/ Official LINE: We deliver course information and recipes! https://lin.ee/CEYFbFh Instagram: Lots of fermented food recipes posted.   / hakkousyokudaigaku   Facebook   / hakkoushoku   #DriedKoji #RawKoji #HowToMakeSaltedKoji