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Soy Sauce Koji Rice


Soy Sauce Koji Rice

■ Rice Jiuqu 200g
■ Hasamezu Koiro 200cc

[How to make]
① Put the loosened rice jiuqu and "Koiro" in a clean storage container and mix well.
② Ferment at room temperature for about a week.
  During that time, mix the whole jiuqu with a spoon once a day so that it comes into contact with the air.
③ Complete when it becomes a little thick.Store in the refrigerator.

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