【米麹(米こうじ)の増やし方】蒸したお米に米麹を合わせて発酵させ米麹を増やします(友麹、共麹法)。タッパーを使ってお手軽に Making Fermented KOJI RICE 米麹(日式酒酿，曲霉)

Making Fermented KOJI RICE

Rice: 500 gram
KOJI Rice: 100 gram

0:00 Start to make KOJI Rice.
0:14 1. Wash Rice.
1:15 2. Soak in water for 3 hours in fridge.
1:27 3. After 3 hours, drain water for 1 hour.
1:59 4. After 1 hour, steam Rice for 1 hour with high heat.
2:41 5. After 1 hour, cool it down until 35 degrees.
4:05 6. Put it into container, keep it for 6 hours in room temperature (25 to 35 degrees).

4:56 7. After 6 hours, shake and mix it, keep it for 6 hours.
5:30 8. After 6 hours (total 12 hours), shake and mix it, keep it for 12 hours.
6:24 9. After 12 hours (total 24 hours), shake and mix it, keep it for 12 hours.
7:07 10. After 12 hours (total 36 hours), shake and mix it, keep it for 12 hours.
7:49 11. After 12 hours (total 48 hours), shake and mix it, keep it for 12 hours.

8:22 12. After 12 hours (total 60 hours), dry it for 12 hours.
9:16 13. After 12 hours (total 72 hours), put it into zip lock bag, keep it in fridge or freezer.

#KOJI #RICE #FERMENTATION

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