How to make koji Amazake
This is an introduction to how to make “koji Amazake”.
Loosen the koji and prepare the porridge.
Koji is placed at the supermarket in Japan, but IseSou’s “Miyako koji” is used.
Each bag contains 200g, but this time I will use half 100g.
Loosen 100g of Koji by hand.
For porridge, cook 0.5go(75g) of rice in porridge mode with a rice cooker.
※1go = 150g
What is porridge?
It is a dish of rice boiled in a large amount of water.
If the porridge is hot, the enzymes contained in Koji will be destroyed, so cool the porridge until it reaches 60 degrees, which is the optimum temperature for fermentation.
What is rice cooker?
It is a home appliance dedicated to cooking rice.
Yogurt maker used to make amazake
This time I used a yogurt maker to make amazake.
TANICA’s “Yogurtia S”
I use TANICA’s “Yogurtia S” yogurt maker to make amazake.
（１）Put porridge in a container
Put the porridge in the container that you put in the yogurt maker.
（２）Put the loosened Koji
Put the loosened Koji in a container.
（３）Mix porridge and koji well
Mix the porridge in the container and the loosened koji well with a spatula.
（４）Ferment with yogurt maker
I put the container in a yogurt maker.
Set the temperature to 57 degrees, 8 hours and turn it on.
（５）Amazake is ready
Here is the one that has been fermented for 8 hours.
The rich aroma of Koji Amazake makes me very happy.
Amazake (Concentrated amazake) made by a yogurt maker is rich.
Amazake to drink is made by diluting Amazake (Concentrated amazake) with water.
（６）How to make amazake to drink
Put 100cc of amazake and 50cc of water in a pot.
Warm while stirring over low heat.
Turn off the heat just before it boils or not.
Pour it into a cup and you’ll have amazake to drink.