Home economics and life sciences Koji Making and Fermentation / Nakaya

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Home Economics and life environment studies
[Introduction]
The 『 Koji Koji KOJI for LIFE 』.
The author, Mr. Nakachi, shows a new koji making that has been further developed.
Anyone can make the koji that is the starter of fermented food making such as sweet sake, shiokoji, miso and fermented sweet bean paste easily with the tools and methods of the current era.
In addition to malted rice, anyone can make the basic malted rice that can be made in the kitchen from 300g of rice. If you want to make a large amount of malted rice, you can make it in a plastic bag from 80g of rice that is kept warm for 3 days in the pocket.
In addition to malted rice, you can also make the basic malted rice that can be made in the kitchen using malt. If you want to make a large amount of malted rice, you can
Contents
Introduction
Basic ingredients and tools
Malted rice KOME KOJI
Making Malted rice
Making Malted rice in large quantities
[Change tools]
Chinese steamer / stainless steel steamer
Plastic bag with zipper
Glass bowl
Yoghurt maker
Extra edition ・ Making Malted rice in small quantities
malt MUGI KOJI
Making Malted rice
Yoghurt maker
Extra edition ・ Making Malted rice in small quantities
Soy sauce Koji SHOYU KOJI
Making Malted rice
Making Malted rice
Continued use of Malted rice
Making Malted rice
Making Malted rice
Making
Graduated from Kodo Cultural Foundation Training Institute.
Traveled abroad in a backpacker.
After that, studied under Deko NAKAJIMA, a culinary researcher.
Studied cooking and agriculture in a self-sufficient life.
Worked for 8 years at Terada Honke, a sake brewery in Chiba Prefecture, involved in sake brewing as Kurodo no to (head chamberlain), studied traditional brewing and koji techniques.
Later became independent.
In 2016, started "Koji no Gakko" activity.
In 2018, koji workshops were held in 10 cities in 8 European countries and in 2019 in 6 cities in North America.
In 2020, a book of koji making written in both Japanese and English, "『 Kojihon" KOJI for LIFE 』 Shuppan (Nobunkyo)).
1979 black koji white koji black koji white koji black koji white koji black koji white koji white koji white koji black koji white koji white koji black koji white koji black koji white koji GENMAI Barley Miso Gochujang Garlic Bread Peperoncino Gochujang Bean Sprouts Namul Gochujang fermented seasoning Dashi Soy Sauce Dashi Soy Sauce Dashi Soy Sauce Fermented Sushi Quick-Pickled Vegetables Lightly Pickled Cucumber Soy Sauce Marinated Raw Fish on Rice Dashi Soy Sauce Barley Miso Gochujang fermented seasoning Dashi Soy Sauce Barley Miso Fermented Sushi 『 』 GENMAI Kuro Kuro Doburoku malt malt koji starter koji starter