{"product_id":"fermentor_043","title":"Koji Tray (Morobuta\/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat is Koji Tray (Morobuta\/Kojibuta) Size S?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji tray small size is a professional-style container that is ideal for making koji at home. Called \u003ci\u003ekojibuta\u003c\/i\u003e or \u003ci\u003emorobuta\u003c\/i\u003e in Japanese, the koji tray is the proper tool to make koji. This product is currently hard to find in the market.\n    \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCrafted with Japanese cedarwood, this product is constructed by hand, one part after another by skillful artisans. This product has the perfect size for our Household Koji Fermenter PF100-48H. One fermenter has three sections, and each S-size koji tray can fit into one section of the fermenter.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2524_06.jpg\" alt=\"Koji Tray Size S\"\u003e\u003c\/div\u003e\n    \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eUses “Nagara Cedar” from Gifu Prefecture\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNagara cedar refers to cedars produced in the Nagara River basin in Gujo District and Takegi District of Gifu Prefecture. The name means “long and good cedar”. Cedar is suitable for koji because it has no natural antibacterial effect like cypress.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2524_07.jpg\" alt=\"Nagara Cedar for Koji Tray\"\u003e\u003c\/div\u003e\n    \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOne Koji Tray Can Make Up to 1kg of Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can make \u003cb\u003eup to 1kg of rice koji\u003c\/b\u003e in one container with an S-size lid. Combined with Household Koji Fermenter, you can make \u003cb\u003eup to 3 kg of rice koji\u003c\/b\u003e at a time.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2524_08.jpg\" alt=\"Up to 1kg of Rice Koji in Koji Tray\"\u003e\u003c\/div\u003e\n    \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNo Preservatives Used\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNo preservatives are applied to general building materials. You can use it safely.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2524_10.jpg\" alt=\"Koji Tray with No Preservative Used\"\u003e\u003c\/div\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/KojiLid_S_09.jpg\" alt=\"Board Thickness\"\u003e\u003c\/div\u003e\n    \u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSuitable Design for Koji Fermentation\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecially designed with a slightly lifted center based on the tray used by koji maker professionals, making the koji easily spread on the tray's surface. This is important to avoid uneven heat distribution that can ruin the yeast propagation process during koji making.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-s-m-l.jpg\" alt=\"Koji Tray Variations with Suitable Design\"\u003e\u003c\/div\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is an easy-to-use tray diligently crafted with a wood planer to have smooth finishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Koji Tray (Morobuta\/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n    \u003ca href=\"https:\/\/www.amazon.com\/dp\/B09HQL8BNN\" class=\"kirarin\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/font\u003e\u003c\/font\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji Tray Size S Details\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"clearfix\"\u003e\n        \u003cdiv class=\"kojibuta-left\"\u003e\n        \u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-size-s-guide.jpg\" alt=\"Jiuqu lid S size\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"kojibuta-right\"\u003e\n        \u003cul\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1. 26cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2. 19,5 cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e3.4 cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4. 28cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e5. 21,5 cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6. 5,5 cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n    \u003csection id=\"INDEXrelatedProducts\"\u003e\n        \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji Tray Size Variations\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_043\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-s.jpg\" alt=\"Koji Tray Size S\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eS Size 28cm x 21.5cm x Height 5.5cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_042\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-m.jpg\" alt=\"Koji Tray Size M\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eM Size 40cm x 31cm x Height 7cm \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_040\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-l.jpg\" alt=\"Koji Tray Size L\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eL Size 55cm x 33.5cm x Height 7cm \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Take Care of Koji Tray\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\n        ● Koji tray is made of wood, therefore do not store in humid places for it can cause mold to grow. \u003cbr\u003e\u003cbr\u003e \n        ● If you find mold growing on your koji tray, try wiping it off with rubbing alcohol or shochu with high level of alcohol.\u003cbr\u003e\u003cbr\u003e \n        ● If the mold is already growing too deep, scrape it off.\u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/how-to-care-of-kojibuta-s.jpg\" alt=\"Koji Tray Variations with Suitable Design\"\u003e\u003c\/div\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cp style=\"color: red; border-left: solid 7px #8b6131; background: #f1f1f3; padding: 3%;\"\u003e\u003cb\u003eTips:\u003c\/b\u003e After each use, hand-wash with water and then wipe thoroughly with clean cloth. Let dry in a well-ventilated room. Do not use detergent and dishwasher for cleaning.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRole of the Koji Tray\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Tray, commonly known as kojibuta, is a small container that has been used for a long time in koji making (the process of propagating yeast cells on steamed rice). \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji tray is the suitable tools to make rice koji, brown rice koji, soybean koji, barley koji, etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making takes place in a hot and humid specialized room called Kojimuro, which takes 48 to 56 hours. However, due to the nature of the room, various parts like the center and corners, front and back, whether it's close to the ceiling or near the tatami floor, can have different temperatures and humidity.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTherefore, the rice is divided into small portions on this koji tray. The lid placement is regularly moved to adjust the rice condition to be the same in terms of temperature and humidity.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBy moving and reloading every 3 hours, lids stacked in the room's corners are moved to the center. The lids in the back are moved to the front, and lids stacked in the upper row are moved to the lower row. By doing this, the yeast cell will be uniformly propagated in the rice koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\u003cb\u003eAdvantages of koji tray method:\u003c\/b\u003e\u003cbr\u003e\n    ● Compared to machine-made koji (manufactured by automatically controlling the heat generation of koji), the finish of koji is much better. Even in sake breweries, when it comes to sake in junmai or ginjo classification, most of the breweries are made using this lid method. After all, there are some aspects of brewing that are not yet understood by the power of science or machinery. \u003cbr\u003e\u003cbr\u003e \n    ● The koji finish affects not only sake but also miso and soy sauce. The koji, which is of good quality even after the preparation, works well.\u003c\/p\u003e\n    \u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\u003cb\u003eDisadvantages of koji tray method:\u003c\/b\u003e\u003cbr\u003e\n    ● Controlling the temperature. Because temperature control is difficult, it takes more energy and attention. \u003cbr\u003e\u003cbr\u003e \n    ● A large number of koji tray requires more labor.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this video, we will explain the steps to making Rice Koji (fermentation starter, Aspergillus oryzae, bred on rice). Rice Koji manufacturer generously hands down this guide. Please feel free to use this as a reference when making Rice Koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" alt=\"How to Make Rice Koji\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" target=\"_blank\" class=\"bc_link\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n        \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n            \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji is steamed grains which have koji starter mold grown on them. It is a treasure house of enzymes, and it decomposes grains into amino acids, vitamins, minerals and more. Making Rice Koji is not only fun and economical; you get to know exactly what ingredients are being used in the process. Follow our easy 11 steps and get Koji-making!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/a\u003e\n\u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRecipes that uses Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\n    \u003ca href=\"https:\/\/thejapanstore.us\/amazake\/how-to-make-amazake\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n    \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAmazake\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/amazaketsukuri_12.jpg\" alt=\"How to Make Amazake Thumbnails\"\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAmazake (Sweet Sake) is a Japanese energy rice drink made from koji (Aspergillus Oryzae) and rice. It is known for its health benefits since the Japan's Kofun Period. We will learn how to make homemade Amazake in two recipes. Let's try it at home and sip your own Amazake!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\n    \u003ca href=\"https:\/\/thejapanstore.us\/miso\/how-to-make-miso\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n    \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMiso\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0017aa.jpg\" alt=\"How to Make Miso Thumbnails\"\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMiso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae), sometimes added with rice, barley, seaweed or other ingredients. The result is a thick paste-like substance. Nowadays, miso is gaining worldwide interest.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\n    \u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n    \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eShio Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/shiokoji_en_02.jpg\" alt=\"How to Make Shio Koji Thumbnails\"\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eShio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods. Learn how to make shio koji, at the comfort of your abode!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe Amount of Koji Rice And The Amount of Rice to Use\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp style=\"border-left: solid #982e67 20px; padding-left: 0.4em; font-weight: bold;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp style=\"border-left: solid #fceaf2 20px; padding-left: 0.4em; font-weight: bold;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Finished Koji Rice (Approximation)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity1.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity2.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity3.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity4.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity5.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity6.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this video, we will explain the steps to making Barley Koji. Barley koji is used as the raw material for making Japanese fermentation food such as barley miso (麦味噌), kinzanji miso, and shoyu. At the sake brewery, barley koji also used to make barley shochu (麦焼酎). This recipe is an instruction from a Japanese koji manufacturer summarized by Kawashima the Japanstore. Please use this as a reference to how to make barley koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/HarBRM18kUY\" alt=\"How to Make Barley Koji\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/barley-koji\/how-to-make-barley-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n        \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\n            \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/12\/barleykoji_en_01-1.jpg\" alt=\"How to Make Barley Rice Thumbnails\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n            \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBarley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). With barley koji, you can make various foods, such as barley miso.\n            \u003cbr\u003e\u003cbr\u003e\n            In this article, we will explain how to make barley koji (using koji starter, in this case, Aspergillus oryzae, inoculated on wheat\/barley). We hope that you can make nice barley koji!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOther Tools to Use When Making Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eChoosing the right tools will help you produce successful koji, an ingredient responsible for making Japanese fermented foods like Miso, Amazake, Sake, Shoyu, Mirin, etc. To help you produce successful koji, we provide other tools that you can use along with Koji Tray Size S. Check our recommendation products below:\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePolypropylene Cloth for Small Koji Tray\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/polypropylene-cloth-44x46_eng.jpg\" alt=\"Polypropylene Cloth for Koji Tray\"\u003e\n        \u003c\/div\u003e\n            \u003cdiv class=\"full_col\"\u003e\n            \u003cdl\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMake good-quality homemade koji using the cloth favored by koji maker professionals. Mat cloth from Polypropylene fabric prevents the spillage of raw ingredients. It also optimizes the humidity \u0026amp; temperature to keep the koji warm at the right temperature and smoothly finish the fermentation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMeasurement: (44 × 46 cm)\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_056\"\u003eClick here view product\u003c\/a\u003e\u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCotton Cloth for Small Koji Tray\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/cotton-cloth-40-x-70_eng.jpg\" alt=\"Cotton Cloth for Koji Tray\"\u003e\n        \u003c\/div\u003e\n            \u003cdiv class=\"full_col\"\u003e\n            \u003cdl\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis bleached cloth is manufactured by Yoshida Textile, a specialty store for food and textile located in Tsubame City, Niigata Prefecture, that was established in 1936. You can use this 100% local Japanese cotton cotton to make koji.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMeasurement: (40 × 70 cm)\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_055\"\u003eClick here view product\u003c\/a\u003e\u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n        \u003cdiv class=\"customer_voice\"\u003e\n            \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI made a koji tray in my way and failed. Koji tray made by craftsmen are different.  \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe surface of the wood is so smooth that it feels good, and the wood are firmly fitted. I regret that I should have ordered from the beginning. Thank you for the excellent product. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Wanta, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI bought it to make koji for miso and amazake. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSince it is made of wood, the temperature doesn't rise too much, and it is straightforward to use because it can keep the moisture moderately, and the quality of the koji was also outstanding.\u003cbr\u003e \u003cbr\u003e\n                The size was easy to use for home use as it could be made from 1kg of koji to 3.0kg.\n                \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Really, 50s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI used to use rice koji and plastic squid, but I think that's the reason why it doesn't work. \n                \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI guess that cedar trees are suitable for making koji because of their antibacterial properties and breathability, so it's still different. I will challenge using this. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Fermented Boys, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Notice Before Purchase\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● This product is crafted from natural cedar wood, resulting in unique variations in wood grain and color for each koji tray. Please note that specific wood grain patterns cannot be requested.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Due to the natural characteristics of cedar wood, minor splinters or wood chips may be present. These do not affect the product's functionality. Thank you for your understanding.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n        \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n        \u003ctr\u003e\n        \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n        \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n        \u003ctd\u003e28 cm x 21.5 cm x Height 5.5 cm\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eMaterial\u003c\/th\u003e\n        \u003ctd\u003eCedar Wood\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n        \u003c\/table\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/KojiLid_S_01.jpg\" alt=\"Koji Tray S\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13805942865985,"sku":"132307898","price":3600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Koji-Lid-S-2.jpg?v=1642062656","url":"https:\/\/mizunori.live\/ja\/products\/fermentor_043","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}