{"product_id":"koji_018","title":"Rice Koji Powder 1kg - Kyoto Hishiroku Special -","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 1kg - Kyoto Hishiroku Special\u003c\/h2\u003e\n\u003cp\u003eKyoto's long-established fermentation foods manufacturer \"Hishiroku\", which lasts more than 300 years since its establishment, The malted rice powder that is good for both health and beauty was developed through repeated trial and error to make it easier to be used for daily meal. It is \"Rice Koji Powder\".\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_02.jpg\" alt=\"米麹パウダー\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRice koji powder is dried raw koji processed into finely powdered form. It is pulverised by a unique manufacturing method so that friction heat is not applied to the koji.\u003cbr\u003e Therefore the power of the enzyme remained intact.\u003cbr\u003e\u003cbr\u003eAs it is powder, it can be easily made into salt koji, soy sauce koji, sweet sake etc. without it becoming lumps flour. Furthermore, depending on the idea the usage is not restricted at all, such as mixing it with bread and cookie.\u003cbr\u003e\u003cbr\u003eThis koji rice powder also suitable for meat tenderizers. Prep your meat to make the delicious Dry Aged Koji Rice Steak at home!\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_03.jpg\" alt=\"甘酒パン塩麹\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\"Rice Koji Powder\" filled with the power of enzyme of koji, We will deliver in 1kg pack easy to be used at home. Give it a try once.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is koji?\u003c\/h2\u003e\n\u003cp\u003eMoisturised raw grain (rice, wheat, bean etc), then the seeds are seeded on the steamed material and cultured under temperature conditions suitable for the growth of koji molds. Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes which decomposes grains with its power.\u003cbr\u003e In addition, Koji itself is a nutritious food packed with sugar, amino acids, vitamins, minerals etc. Using koji, we make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, sweet sake etc.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"味噌甘酒醤油\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eEfficacy of rice koji\u003c\/h2\u003e\n\u003cp\u003eRice koji contains various kinds of enzymes such as amylase, lipase, protease, pectinase, etc, it is said that the number is to be more than 30 kinds. These enzymes help to break down and digest food, and also produces oligosaccharides, which are the \"good bacteria\" in the intestines. It also helps to improve the intestinal environment (intestinal flora) and expected to improve immunity. In addition, enzymes of rice koji include vitamin B1, B2, B6, folic acid, niacin, pantothenic acid, Biotin, molybdenum, etc which has the function of generating vitamin B group.\u003cbr\u003e Vitamin B group helps cell metabolism, keeps hair, skin, and nails healthy. It also helps to recover from fatigue and prevent anemia. Especially vitamin B6 and folic acid are essential nutrients for pregnant women. In this way, Rice koji can be expected to have multiple beneficial effects on health and beauty. The \"Koji powder\" is a powder that is easy to use while maintaining the power of the enzyme.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eVoice of staff\u003c\/h2\u003e\n\u003cp\u003eKoji rice is good for the health. Though it is a bit difficult to adapt normal Koji rice it into regular cuisine, the potential has expanded a lot after it becoming a powder.\u003cbr\u003e According to the President of Hishiroku, it is also can be eaten with rice. This situation can be compared with the idiom of \"Killing two birds with one stone\", where the sweetness of rice is felt and digestion is also aided by Koji rice.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_04.jpg\" alt=\"米麹パウダー\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 1kg - Kyoto Hishiroku Special - Recommended Usage\u003c\/h2\u003e\n\u003ch3\u003e① Salt koji with no \"grain\" left, soy sauce koji  \u003c\/h3\u003e\n\u003cp\u003e· Salt koji ... 10 g of salt, 60 cc of water, 30 g of rice koji powder (mix in order of salt → water → rice koji) · soy sauce koji ... 60 cc of soy sauce, 30 g of rice koji powder 【Recommended】 Mix with egg-pickled rice instead of soy sauce or you can enjoy it deliciously when attached to meat, such as shamai or chicken.\u003c!-- 塩麹、醤油麹の写真（あまり高さをとらない写真） --\u003e ※ Because mixing is easy, stir it well. ※ store in the refrigerator at normal room temperature.\u003cbr\u003eYou can use it from the next day you stock ※.\u003c\/p\u003e\n\u003ch3\u003e② Sweet sake without \"grain\"  \u003c\/h3\u003e\n\u003cp\u003eFor rice koji powder 30 g, hot water 200 cc. Ferment at 55 to 60 ° C for about 10 hours. (Place in hot water → powder in order.) Stir well as it becomes lumpy. Refrigerated or frozen (For storing for more than 1 week) without heat sterilization.\u003c!-- 甘酒の写真（あまり高さをとらない写真） --\u003e Rice liquor of rice koji has a very high nutritional value and is also called \"drip infusion\". Not only that, it is also noteworthy beverage that is expected to have skin benefits, constipation, and diet.\u003c\/p\u003e\n\u003ch3\u003e③ Bread\u003c\/h3\u003e\n\u003cp\u003eBy changing 2 to 5% of the powder raw material to rice koji powder, The dough softens, it swells well and finishes moistly. ※ A baker in the neighborhood of Ryoshi is used for making bread.\u003c!-- パンの写真（あまり高さをとらない写真） --\u003e\u003c\/p\u003e\n\u003ch3\u003e④ Pastry using cookie, hot cake, rice flour (sponge cake, chiffon cake, butter cake etc.)  \u003c\/h3\u003e\n\u003cp\u003eBy changing 20% ​​of the powder raw material to rice koji powder, a moist feeling is born in the fabric.\u003c\/p\u003e\n\u003ch3\u003e⑤ fermented soymilk without \"grain\" (fermented soy milk sauce)  \u003c\/h3\u003e\n\u003cp\u003e250 ~ 300 cc of unadjusted soy milk, 1kg of rice koji powder (put in order of unadjusted soy milk → rice koji powder) Ferment for about 10 hours at 55 ~ 60 ℃. Storage is refrigerated or frozen (when storing for more than 1 week) without heat sterilization.\u003c\/p\u003e\n\u003cp\u003e Others, soup stocks such as miso soup and soup, Liquid seasoning such as soy sauce and dressing. Even if it is mixed in an appropriate amount in an enzyme beverage such as a smoothie, You can enjoy the power of koji easily deliciously.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSupervised by fermented food chef Haruka Mano, the power of Kouji! Kyoto Hishiroku \"Rice Koji Powder\" Recipe\u003c\/h2\u003e\n\u003cp\u003eMs. Haruka Mano who is actively engaged as a fermented cooking researcher. This time, she supervised the recipe of cooking that can be made easily using rice koji powder of Kyoto Hishiroku. Everything incorporates rice koji powder, all can be easily be challenged. Please have a try.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003e\n\u003cspan style=\"font-size: 18px; padding: 5px; border: 1px solid #000;\"\u003eFood Fermentation Researcher\u003c\/span\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cbr\u003e Ms. Haruka Mano\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold; font-size: 22px; color: #600;\"\u003eLet's bring fermented seasoning into our everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBorned in 1990, after leaving a specialized trading company, Ms. Haruka Mona obtained Food Coordinator qualification. She gained experience through working at a restaurant kitchen as a cooking research assistant, and work independently as a freelancer. Focusing on the idea of dishes that matches with Japanese rice wine, she begin to engage in wide range of activities such as cooking recipe, food product, become a cooking class instructor and even a writer.\u003c\/p\u003e\n\u003cp\u003eWas firsly inspired by her fondness of Japanese rice wine, she opened herself a new door towards the fermentation culture. She has visited various breweries places for fermentation prducts such as sake, miso and soy sauce throughout the country. By utilizing the deliciousness of the ingredients, Ms. Haruka Mano is an expert in proposing simple and colourful dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/manoharuka.jpg\" alt=\"manoharuka\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eLEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eBy sprinkling rice koji powder, the chicken breast meat becomes tender and juicy.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e25\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe01.jpg\" alt=\"LEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Chicken Breast Meat\u003c\/dt\u003e\n\u003cdd\u003e1 piece (300g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSake\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eRice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003e1\/3 Teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt Koji (Check out the recipe below)\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e1 10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003ereasonable amount\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePrick the chicken breast in several places with a fork. Mix the ingredients well, sprinkle evenly over the chicken breast meat, leave it for more than 5 minutes. (If you have time, leave it for more than an hour).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the olive oil in a frying pan and bake the chicken from the skin with a low medium heat. Saute for about 3 minutes until browned and turn it over, sprinkle sake, coat and cook for 7 minutes with low heat. \u003cbr\u003e When the fire is stopped, put it as it is until coarse fever is obtained.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the ingredients of in a small saucepan and cook it to make sauce.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eAfter the chicken cooled down, slice it and then arrange it on a plate. Sauce over the portion along with the vegetable of your choice and serve it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eHAMBURGER WITH SALTED KOJI TOMATO SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eKoji powder softens the minced meat. With plenty of gravy, even delicious after chilled \u003cbr\u003e Enjoy with salted koji tomato sauce.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe02.jpg\" alt=\"HAMBURGER WITH SALTED KOJI TOMATO SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Ground beef\u003c\/dt\u003e\n\u003cdd\u003e300g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salt\u003c\/dt\u003e\n\u003cdd\u003e1\/2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Onion (chopped)\u003c\/dt\u003e\n\u003cdd\u003e1 piece\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salad oil\u003c\/dt\u003e\n\u003cdd\u003e(a) 1 tablespoon\u003cbr\u003e (b) 2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Egg\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Nutmeg\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Pepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Garlic (cchopped)\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Tomato sauce can (cut)\u003c\/dt\u003e\n\u003cdd\u003e1 can\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Salt (Check out the recipe above)\u003c\/dt\u003e\n\u003cdd\u003e2 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liqour\u003c\/dt\u003e\n\u003cdd\u003e3 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003eaccording to preferences\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (a) in a frying pan and stir fry until the onion has soften\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eIn a bowl mix ground beef, Rioe Koji powder, salt, ① chopped onion, egg, and nutmeg together with some pepper and knead it well.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eForm it into 3-4 equal patties, with both hand toss it from right to left while removing the air inside the mixture and shape it into a ball. Lightly pressed in the middle of each patty to make an indent.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (b) in a frying pan and bake the hamburger over medium heat. When one side turned fully brown, flip it over. Cover and cook over low heat for 5 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003ePrick it with bamboo skewer, if the juices run clear turn of the heat. (If its reddish, cook it until it become clear.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e6\u003c\/dt\u003e\n\u003cdd\u003eIn a small pan, heat the olive oil and garlic until fragrant, add boiled tomato can, Koji salt, liquor and simmer for about 5 minutes\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e7\u003c\/dt\u003e\n\u003cdd\u003eServe thehamburger on a plate, topped with tomato sauce, and your favorite vegetables.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003ePANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA rich texture Pancake, with the power of Rice Koji Powder! \u003cbr\u003e Served with Amazake berry sauce made from Rice Koji Powder\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe03.jpg\" alt=\"PANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice flour\u003c\/dt\u003e\n\u003cdd\u003e95g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Baking Powder\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Oil (Rapeseed or even rice oil)\u003c\/dt\u003e\n\u003cdd\u003e2 Teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Milk\u003c\/dt\u003e\n\u003cdd\u003e100～110ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake Berry Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake\u003c\/dt\u003e\n\u003cdd\u003e100ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・strawberry\u003c\/dt\u003e\n\u003cdd\u003e(a)3 pieces\u003cbr\u003e (b)5 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Blueberry\u003c\/dt\u003e\n\u003cdd\u003e15 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eMake an Amazake Berry Sauce. Cut (a)strawberry into 15mm while (b)strawberry according to your preffering size (for the topping). Put amazake and butter in a small pot, heat over medium heat, and let it boil while stirring with a wooden spatula.\u003cbr\u003e When it is thick, add (a)strawberry. After it boiled up, turn off the heat and let it cooled off.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut all ingredients of the pancake in a bowl, stir with whisk until the roux blended and there is no more lumps remained. (Viscosity varies depending on the type of rice flour, so adjust the amount of milk while observing it)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eHeat the frying pan over a low medium heat, and switch to low heat when warmed and pour ① into a cup or half a bowl. When the tops bubble, flip it over, bake it for about 30 seconds and then transfer it to platter. \u003cbr\u003e Bake and stack the desired number of pancakes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ePour the sweet berry sauce from ① into ③ and top the strawberry and blueberry from (b).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eMAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eJust mix rice koji powder into hot water, keep warm with the thermos!\u003cbr\u003e You'll be surprised enough that you can make delicious sweet sake\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eLitre\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eminutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/komekouji_recipe04.jpg\" alt=\"MAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003e800ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePut water in a pot and turn on the heat, and turn off the heat when it gets warmed to 65 degrees.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd rice koji powder and stir until the foam disappears using whisk.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce again heat it over low heat up to 65 degrees, then transfer to the thermos..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ekeep it warm for more than 8 hours, the sweet sake is completed..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIn order to keep in the warmth condition, please make it more than 80% of the capacity of the thermos bottle. (If the amount is small, the temperature tends to decrease, saccharification may become insufficient in some cases)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIt can be stored in cold storage for 5 days ~ 1 week, frozen for up to 3 months.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Rice Koji Powder 1kg - Kyoto Hishiroku Co., Ltd Special Product\u003c\/h2\u003e\nKyoto's long-established Koji seed of \"Hishiroku\" that lasts more than 300 years since its foundation. Currently, there are only 10 different Koji stores in Japan, Hishiroku has continued to protect the tradition as a kind of koji. Currently, we have 45 varieties of Aspergillus. It is used not only in Kyoto but also in fermented foods such as miso and soy sauce across the country, I support the food culture of Japan.\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"種麹 菱六\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch4\u003eMessage from the company for Koji - Kyoto \"Hishiroku\" Special Product\u003c\/h4\u003e\n\u003ch5\u003eIn the land of mountain and river that surrounds the royal castle · of Kyoto has raised the reputation of \"Hishiroku\" for over 300 years. In its long history, he steadily promoted steady progress of seed koji. A small work hidden in Koji kin (a bacteria used for making Koji), to the future tomorrow that will eventually produce big things I truly believe that it will become vitality, I am researching and endeavoring to deliver highly stable products with aunthenticity. We would like to ask you for further patronage as we can make use of the products of Hishihiroku.\u003c\/h5\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch1 class=\"unityMain_h1\"\u003eUsage Precautions\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003e·Make sure to clean up appliances, cloths, hands and so on carefully so that germs etc. do not enter. \u003cbr\u003e ·Please use after opening as soon as possible. \u003cbr\u003e \u003cbr\u003e This item will be shipped by Kuroneko Mail facilities, We deliver it by envelope in a simplified way. Products will be posted to your home post. (Please be aware that refunds or exchanges will not be possible even if the product is stolen or damaged after shipping)\u003cbr\u003e Delivery days are about 1 ~ 2 days. Depending on the area, it may take about one week.\u003cbr\u003e We will adjust and ship as soon as possible so that it will arrive on the arrival date of your choice, Delivery with precise date and time zone designation is not available.\u003cbr\u003e Payment by cash on delivery is not possible.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e1kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003e· Rice（Domestic）· Koji Kin \u003cbr\u003e · Weight：1kg · Apparatus : Cloth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kome-kouji1kg_TOP_en.jpg\" alt=\"米麹パウダー\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":13109293154369,"sku":"105392407","price":7560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/kome-kouji1kg-283619.jpg?v=1630897494","url":"https:\/\/mizunori.live\/products\/koji_018","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}