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Today is the first vermicular rice spot video in a while! The mini size of our family's favorite vermicular rice spot for more than 5 years is finally available in Taiwan. The standard size has been very well received, but we have heard that people like us, who live with two people, single households, or elderly households, would like a mini size that is smaller, lighter, and takes up less space than the standard size. These products are crafted one by one by Japanese foundry craftsmen. Since it is difficult to mass-produce, we have a limited number of these products, so please take advantage of this opportunity.By the way, this time we are going to use this Vermicula Rice Pot Mini to make onion koji, which our family has recently become addicted to. This is a versatile seasoning that requires only onions, rice malt, and salt. (If you use dried koji, please refer to the recipe below.) If you keep it, it will last from three to six months in the refrigerator and from six months to a year in the freezer. It has a deep and rich flavor like consommé or vegetable broth, and you can easily make delicious dishes with just one ingredient. In this issue, we also introduce a recipe using the onion koji. Let's enjoy a slim and youthful life by doing intestinal activities together!
〜In the case of using raw rice malt
2 onions (600g)
200 g rice koji (I used Miyakoji this time)
80 g salt
~Using raw rice malt
2 grains (600g) of yuzu
200g rice malt (this time use MiYaKo malt)
80g salt
~If using dried rice malt
2 onions (600g)
200 g dried koji
100~140ml water (adjust according to the water content of the onions to see how hard they are)
80g salt
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Негізгі бет Тәжірибелік нұсқаулар және стиль Gut Life! Homemade Onion Koji Recipe / Making Onion Koji with Vermicula Rice Pot Mini
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