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   What is Domestic Produced Rice Rice Koji Powder We dried high-quality brown rice koji made from organic brown rice from Okayama prefecture and processed it into finely divided powder form. Brown rice...

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What is Domestic Produced Rice Rice Koji Powder

 

We dried high-quality brown rice koji made from organic brown rice from Okayama prefecture and processed it into finely divided powder form.
 Brown rice Koji's plentiful nutrition is intact, more convenient and wide range of usage, brown rice koji powder.
 
 You can also enjoy it as a supplement for making brown rice sweet sake or brown rice salt koji.
 By ingesting it in cooking and soup, you can ingest the whole natural enzyme.
 
 It is characterized by being more familiar to the material than the grain scoop.
 If you cook meat after sprinkling brown rice koji powder as preparation, it becomes soft and the depth of taste increases.

 
国産有機米麹パウダー
 
 
 

Recommended points

 

Points should be easy to use powder form.
 For example, if you make salt koji or sweet sake etc. with normal koji, the koji grains will remain.
 There are some people who feel this grain feeling is good, but if it is powder, this grain does not remain, and finish it with a smooth texture.
 
 The secret of popularity that salt koji, soy sauce koji, sweet alcohol etc. can be easily made without becoming a dam.
 Furthermore, it is infinite depending on the idea, such as mixing with bread and cookie.
 
 It is possible to incorporate koji, which is good for both health and beauty, into life more easily.

 
国産有機玄米麹パウダー
 
 
 

How to use brown rice koji powder

 

Just like rice koji, brown rice koji powder is not only nutritious, it makes the meat soft and juicy, and finishes pancakes plumply.
 It is delightful to just add a little to the usual dish, to be delicious, good for health as well.

 
 
 
 

As a supplement

 

It's powdery so it's easy to drink as a supplement.
 Please drink with water and lukewarm water.
 It is recommended to drink about 3 g / day as a guide.

 
 
サプリとして
 
 
 
 

To make brown rice salt koji

 

Salt koji, soy sauce koji, sweet alcohol etc. can be made easily without becoming a dam.
 Salt koji ... salt 10 g, water 60 cc, brown rice koji powder 30 g (put in order of salt → water → brown rice koji)
 Mixing is easy to stir, please stir well. You can use it from the next day you bought it.

 
 
玄米塩麹作りに
 
 
 
 

To make a brown rice liquor

 

For brown rice koji powder 30 g, hot water 200 cc. Ferment at 55 to 60 ° C for about 10 hours.
 (Put in order of hot water → powder, stir well well as it becomes a dam)
 Storage is refrigerated or frozen (when storing for more than 1 week) without heat sterilization.
 Koji's sweet alcohol is a nutritious one, it is a notable drink which is also called "drip infusion".

 
 
玄米甘酒作りに
 
 
 
 

Mix it in cooking

 

By ingesting it in cooking and soup, you can ingest the whole natural enzyme.
 Because the taste is a degree that makes a gentle sweetness of rice feel a little, it does not disturb the taste even if it is put in a drink.

 
 
料理に混ぜて
 
 
 
 

For cooking

 

As a preparation for the meat, sprinkle like this powder and cook the meat.
 It is characterized by being more familiar to the material than the grain scoop, the meat becomes soft and the depth of the taste also increases.

 
 
料理の下ごしらえに
 
 
 
 

To make sweets

 

We will change 2 - 5% of the powder material to rice koji powder.
 When making pancakes etc, mix baked koji powder in the dough and bake it, it will be plump and durable finished.

 
 
お菓子作りに
 
 
 
 
 

Raw material is commitment to domestic brown rice

 

Rice used as a raw material for brown rice koji is unpolished rice of Yamazaki plantation in Kurashiki city, Okayama prefecture.
 It is the only farmer in Kurashiki city who is certified organic JAS and has made organic rice and also has the qualification of rice meister.

 
玄米麹の原材料となるお米
 

Also in processing, food additives, sugar etc are not used.
 It basically does not use detergent etc, only water washing is basic.

 
食品添加物、砂糖などは、使用しておりません
 
 
 

Effect of rice koji powder

 

Rice koji contains many enzymes such as amylase, lipase, protease, pectinase, and it is said that the number is more than 30 kinds.
 
 These enzymes help digestion and digestion of food as well as to produce oligosaccharides and other favorites of "good bacteria" in the intestines,
 It also helps to prepare the intestinal environment (intestinal flora), and it is also expected to increase the immunity.
 
 In addition, the enzyme of rice koji has the function of generating vitamin B group such as vitamin B1, B2, B6, folic acid, niacin, pantothenic acid, biotin, molybdenum.
 
 Vitamin B group helps cell metabolism, keeps hair, skin, nails and so on healthy.
 It also helps to recover from fatigue and prevent anemia.
 
 Especially vitamin B6, folic acid etc. are essential nutrients for pregnant one.
 
 Rice koji which can expect various effects on health and beauty like this is made "powdered rice koji" with powdered enzyme as it is, making it easy to use powder.

 
健康や美容に様々な効果が期待できる米麹
 
 
 

What is koji?

 

We gave water to raw cereals (rice, wheat, beans etc.), sprinkle seeds on steamed plants and cultivate them under temperature conditions suitable for the growth of koji mold.
 
 Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power.
 Koji itself is also a nutritious food filled with sugar, amino acids, vitamins, minerals etc. made by Aspergillus.
 
 Using koji, we make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, sweet sake etc.

 
麹とは
 
 
 

Koji powder product lineup

  
 
 

Difference between rice koji and brown rice koji

 

There are two kinds of koji of natural cultivation "rice koji (white rice koji)" and "brown rice koji".
 By knowing each difference, you will be able to enjoy the taste of more preference.

 

Difference in fermented scent

 

Rice koji fermented scent is a light aroma that blows through the nose.
 If you like miso, sweet sake, salt, etc. that does not have much habit, rice koji may be suitable.
 
 On the other hand, the fermented scent of Brown Rice Koji is characterized by its depth.
 Compared with rice koji, there is a little habit because there is a strong scent peculiar to lactic acid bacteria, but it tends to be preferred for those who like miso.

 

Difference in nutrients

 

Rice and germ are taken from unpolished rice and the rice which made it into endosperm is white rice.
 Therefore, comparing nutrients can say that brown rice is higher.
 Brown rice is rich in vitamins and dietary fiber compared to white rice.
 In addition, minerals such as magnesium and potassium are also contained in more brown rice, and most of the nutrients necessary for maintaining health can be ingested.

 

Difference in color

 

I guess I can see it at first glance, but the color is different between rice koji and brown rice.
 Compared with white rice rice, brown rice which is not milled is characterized by brownish color.
 There are also people who do not look delicious, but there are no problems in quality.

 

Difference in sweetness

 

Rice koji is stronger in sweetness than brown rice, which makes it possible for children to eat it.
 On the other hand, there is a deep rich in brown rice.
 It tastes slightly bitter and remains in the mouth, this is the real pleasure of brown rice.
 There is not a few people who fall in love with this bitterness and flavor and become repeaters of brown rice.

 
米麹と玄米麹の違い
 
 
 

Usage Considerations

 

· After opening, close the chuck seal and save it, please use it promptly.
 · Depending on storage conditions, discoloration may occur, but taste and quality are not affected.

 
 

Product Details

 
 
                    
Internal capacity100 g
raw materialsBrown rice (Okayama prefecture), seed koji
Preservation methodAvoid direct sunlight high temperature and humidity Please save
expiration dateTwo years from date of manufacture
 
 
国産有機玄米麹パウダー
 
 
 
 
 
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