Check expert advices for cold mountain koji?

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When you looking for cold mountain koji, you must consider not only the quality but also price and customer reviews. But among hundreds of product with different price range, choosing suitable cold mountain koji is not an easy task. In this post, we show you how to find the right cold mountain koji along with our top-rated reviews. Please check out our suggestions to find the best cold mountain koji for you.

Product Features Editor's score Go to site
Marukura dry rice koji (organic rice use) <500g> Marukura dry rice koji (organic rice use) <500g>
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MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 2) MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 2)
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MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou
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MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 3) MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 3)
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Okinawa Shiokoji (white koji) 200g Okinawa Shiokoji (white koji) 200g
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White Snow Brand Koji (dry) 200gX4 domestic rice use White Snow Brand Koji (dry) 200gX4 domestic rice use
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Marukura brown rice Koji (organic rice use) <500g> Marukura brown rice Koji (organic rice use) <500g>
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Wyeast 4134 Sake #9 Wyeast 4134 Sake #9
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Japanese Tea Shop Yamaneen Sake lees powder 200g Japanese Tea Shop Yamaneen Sake lees powder 200g
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Rhapsody Natural Foods Organic Rice Koji, Kome Koji (Long Term Red Rice Miso) 16 oz (1 lbs) Rhapsody Natural Foods Organic Rice Koji, Kome Koji (Long Term Red Rice Miso) 16 oz (1 lbs)
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Reviews

1. Marukura dry rice koji (organic rice use) <500g>

Feature

Organic rice It is 100% use dry construction.
Sweet sake, look at other Koji pickled, bettarazu

Description

Organic rice It is 100% use dry construction. Sweet sake, look at other Koji pickled, bettarazuke, also karashizuke Please use. [Product Details] Name: Koji Ingredients: rice (domestic) Expiration date: 6 months Contents: 500g Storage: Avoid direct sunlight, please store at room temperature. Sales unit: 1 month (500g) at [please Usage] this product one bag to put the hot water 200cc (about 40 ), please use the 30 minutes to 1 hour after (to return to the state of raw construction) . [Sweet sake of the elements of how to make Materials: This product one bag, white rice - 3 people (450g) How to make 1. I Here are cooking the rice in soft rice. 2. Align and mix the rice was raised cook with this product was returned to students koji and kept at about 55 . * 60 Note so that it does not become more. It is ready for prime of very delicious sweet sake 3.6 to 8 hours.

2. MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 2)

3. MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou

Feature

Miyako koji square type 200g
Raw material: Aspergillus oryzae from Japan
Best-before date: One year
Store under cool temperature
Round grain first-class rice is used for raw material (no waste rice is used).

Description

Dried koji mold(Kome-koji, Koji-rice) for home-brewing "Japanese sweet sake", "Miso", "Shoyu(Soy-Sause)", "Shio-Koji" etc. Since using long-hair aspergillus oryzae, the effect is extraordinally. Since low-temperature drying is carried out, there is no elegance bruise in a distribution level like raw koji.

4. MIYAKO KOJI 200g/ Malted rice for making Shio Koji, Miso, Sweet Sake, Pickles (Pack of 3)

Feature

Miyako koji square type 200g x 3
Raw material: Aspergillus oryzae from Japan
Best-before date: One year
Store under cool temperature
Round grain first-class rice is used for raw material (no waste rice is used).

Description

Dried koji mold(Kome-koji, Koji-rice) for home-brewing "Japanese sweet sake", "Miso", "Shoyu(Soy-Sause)", "Shio-Koji" etc. Since using long-hair aspergillus oryzae, the effect is extraordinally. Since low-temperature drying is carried out, there is no elegance bruise in a distribution level like raw koji.

5. Okinawa Shiokoji (white koji) 200g

Feature

Contents: 200g
Ingredients: rice koji (using domestic rice), Oki
Product Size (height X depth X width): 200mmX47mm

Description

When you cook the rice, the seasoning of meat and fish, when you boil the pasta, little by simply flavor Guntto up! Domestic rice and mineral-rich Okinawa salt use of do of "Nuchimasu" use.

6. White Snow Brand Koji (dry) 200gX4 domestic rice use

Feature

Name: koji rice (dry malt)
Ingredients: rice (domestic), Koji fungus
Contents: Motozume 200g
Shelf Life: 6 months from manufacturing
Storage: Avoid moisture and store it in a place a

7. Marukura brown rice Koji (organic rice use) <500g>

Feature

Organic rice It is 100% use dry construction.
Sweet sake, look at other Koji pickled, bettarazu

Description

Organic rice It is 100% use dry construction. Sweet sake, look at other Koji pickled, bettarazuke, also karashizuke Please use. [Product Details] Name: brown rice construction raw materials: rice (domestic) Expiration date: 6 months capacity: 500g sales unit: 1 bag (500g) ~ Storage: Avoid direct sunlight, please store at room temperature. To [Precautions] this product one bag to put the hot water 200cc (about 40 ), please use the 30 minutes to 1 hour after (to return to the state of raw construction). [Handmade miso of how to make Materials: This product one bag, soybean 300g, salt 150g ~ 200g How to make 1. Soybeans about 8 hours, after immersion in water, and cook until soft enough with clean water. (Broth to lot) 2. Raise the boiled soybeans in a colander and cool until the broth is about 40 . 3. This product, 2. Of soybeans, salt, the broth about 300cc and mix while crushing soybeans. (You can moderate the hardness in the amount of broth) 4. The packing as no gap in a container, thinly sprinkled salt on the surface, it is ready to be preserved by the crucifixion the lap. [Notice of specification change] use than January shipments 2013 raw material has been changed from USA (organic brown rice) domestic (Okayama Prefecture organic JAS certified rice) in the bay. Has been changed at the same time package is also new.

8. Wyeast 4134 Sake #9

Feature

Full bodied profile with true Sake character.

Description

Activator Pack, sufficient for up to 6 Gallons. Sake yeast is used in conjuction with Koji for making a wide variety of Asian rice-based beverages. Full bodied profile with true sake character. Use for sake, rice beer, plum wine.

9. Japanese Tea Shop Yamaneen Sake lees powder 200g

Feature

[Brand name] powder of sake lees[Product classification] food and drink[The amount of contents] 200g
[Raw material name] sake lees,starch[Place of origin] made in Japan
[Use method] dissolve in hot water just as it is, and eat, and please add to yogurt, miso soup, fermented soybeans and soup and eat. It's built up in a birthplace of a cooky and bread, and just before it's crowded, and cooking rice, you put it in a rice cooker, and how to use is infinity.
[Precautions for use] eat and give me after opening rather early. Alcohol has been taken at the stage of the dry processing.

Description

[Ymaneen limitation] sake lees A powder A domestic production Dieting A free delivery A gift A present Tea Japanese tea Midyear gift.

10. Rhapsody Natural Foods Organic Rice Koji, Kome Koji (Long Term Red Rice Miso) 16 oz (1 lbs)

Feature

Starter culture to make miso, rice milk, amazake, shio koji, pickles.

Description

Koji is steamed barley or polished rice inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake (kome koji), but also miso (rice or barley koji) and a number of other fermented foods. Package includes directions. Traditionally this is what the different kinds of koji are used for: If you want to make amazake or rice milk, order the amazake koji. For miso, either choose short term koji, for the sweeter miso varieties, or long term or barley koji for the darker heartier miso varieties. If you want to use the koji to ferment or marinate vegetables or meat any koji will do; they all contain powerful enzymes that will break down protein, carbohydrates, and fats. Subtle flavor differences are the result of the proportions in which these enzymes occur in any particular koji. Not sure? Start with short term koji as an all-round koji, gain some experience with that, then move to the others varieties to expand you horizon. Color varies from greenish white to earthy green.

Conclusion

All above are our suggestions for cold mountain koji. This might not suit you, so we prefer that you read all detail information also customer reviews to choose yours. Please also help to share your experience when using cold mountain koji with us by comment in this post. Thank you!

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