ヨーグルトメーカーで増やす米麹(米こうじ) Rice KOJI fermented with Yogurt maker

Rice KOJI fermented with Yogurt maker

Rice 250 gram
Rice KOJI 50 gram

0:00 Rice KOJI fermented with Yogurt maker
0:14 1. Wash rice and sock in water for 3 hours in fridge.
0:38 2. Drain water and wait for 1 hour.
1:00 3. Steam rice for 1 hour.
1:49 4. Cool it down till 35 degrees.
2:37 5. Rice KOJI, make it small pieces.
2:58 6. Add Rice KOJI.
3:34 7. Wait for 6 hours with 32 degrees.
5:24 8. After 6 hours, mix it well.
6:07 9. Wait for 6 hours with 32 degrees.
6:42 10. After 6 hours, mix it well.
7:45 11. Wait for 12 hours with 32 degrees.
7:57 12. After 12 hours, mix it well.
9:24 13. Wait for 12 hours with room temperature.
9:30 14. After 12 hours, mix it well.
10:36 15. Put into the square container, wait for 12 hours.
11:06 16. After 12 hours, finished fermentation.
11:34 17. Wait for 12 hours, cool it down and dry it.
11:42 18. Rice KOJI is ready!

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