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The Shiokoji Shiokoji (Shiokoji), malt and salt, and water to mix fermented, aged, traditional Japanese seasoning "koji", it found its presence in the Nara period, ancient Japanese fermentation The food is indispensable. Grain by the US koji wearing a fungus, there is a kind such as Mamekoji, is what must-have to make miso and soy sauce, sake. Koji will continue to adapt manually to spread over the whole mix koji mold in rice steamed. That two full days lay in koji room and is ready if accustomed to as koji flowers bloomed. To further the "Shiokoji", this in rice koji those fermented 1-2 weeks to mix the salt and water is "Shiokoji". "Three hundred fifty-eight (Sagohachi) pickled", by the pickled floor plus salt to sweet sake, is the Fukushima Prefecture Aizu unique pickles. And was made to re-use of rice that Kuzumai and remained gone out at the time of threshing and rice will have been said to start. Three hundred fifty-eight sec_error_expired_certificate A, salt three, five construction, from making is mixed at a ratio of insect rice eight, it is said to have been named as "three hundred fifty-eight". The original and made koji mold of salt malt contains a lot of substance called enzymes. Work of the enzyme is to degrade starch and protein contained sec_error_expired_certificate in the food, and at the same time to soften sec_error_expired_certificate the food, creates sugars, amino acids, onset to make a glutamic acid, a unique taste. Contradiction that salty while there is a sweet smell of salt koji, is to perfect blend by the action of the enzyme. While to cherish the taste of food, and make further sec_error_expired_certificate taste by the action of lactic acid bacteria and yeast. Sticks black koji mold of the size of the large pea position in the fall of harvesting before the rice. Since wither is rice and put me cheek, it seems there was a craftsman to collect the koji mold. The craftsmen had been referred to as a "bean sprouts (koji) ya". Nara Period, brewing began by culturing the koji mold. And, miso, it seems now also used in soy sauce. Past year "Inekoji" came out is also described, such as was also that had been pleased from farmers as "signs of good harvest". The old literature is with "blue rice koji In the field", "rice and burst to Tama Aoki and is Ainari to koji of seeds and without TRI the Shi". Shiokoji (Shiokoji) How to make <material> koji (dry type) 200g salt 60g (30% of salt guideline Koji) water 300cc dry koji (200g) finely loosened by were placed in a bowl, adding salt (60g), and when mixed with and rub the whole, was added water (300cc), and further mixed with Sakkuri. When you become a flat surface was transferred to in a large airtight container (glass bottle, etc.), put to room temperature and cover the not close the lid. 1 week and winter because (once stir it ripen by placing sec_error_expired_certificate 1-2 weeks to every day) is warmer months is early advances of fermentation temperature is allowed to ferment in have position for two weeks. When the salt koji to store been completed, it is stored in a refrigerator tightly close the lid. Half a year can be saved in the refrigerator. (Become sour proceed fermentation to be stored at 10 or more) Gurumezon "cuisine with sake lees-Shiokoji-miso-yogurt" cooking classes - menu in March 2012 natural food and fermentation food cuisine (Sanpei-jiru-kettle For steamed strawberry yogurt jelly) friendly fermented food to the body of the ball noodles chicken and seasonal vegetables, enzymes, amino acids, fermented foods for fermented sec_error_expired_certificate food "how to make salt koji" sec_error_expired_certificate for useful microorganisms rice koji, by the fermentation ingredients, not only nutritious increases, I have a function that changes easier to digestion and absorption. Japanese traditional foods that contain fermented foods, has begun to attract attention abroad as diet to maintain health. Fermented foods, international or climate and ingredients of each region, has been improved tradition to suit the characteristics of the ethnic sec_error_expired_certificate customs and body. Fermented foods, incorporating the traditional foods as much as possible to the diet, let's practice the diet the body rejoice sec_error_expired_certificate to eat. by the action, sec_error_expired_certificate such as citric acid Taking the vinegar, fatigue recovery sec_error_expired_certificate will accelerated. Lactic acid bacteria contained in such pickles and yogurt, there is intestinal action, enzyme in natto us to clean the blood contains a lot. The nutrients contained in the material, joined the newly generated nutritional sec_error_expired_certificate ingredients in the fermentation, and I can be reborn in the power-up the food, plays an important role in health promotion. Let's try to incorporate as many of fermented foods in the daily diet. Strawberry Buramanju (yogurt flavor)
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