Sale
TANICA YOGURTiA fermented food maker
Set any temperature from 25–70°C (77–158°F) in 1°C steps. Includes two HARIO glass pots and an egg stand. One machine for miso, amazake, shio koji, natto, and yogurt.
#4 — Chapter 4: No-fail koji for first-timers — How to choose, use, and store it
4-1. Types of koji, and why rice koji is best for beginners
Even once you’ve decided to try koji, standing in front of the shelf can be confusing because there are so many kinds. Broadly, there are three: rice koji, barley koji, and soybean koji. If it’s your first time, rice koji is the clear choice. It’s the easiest to find, has no strong quirks, and works well in any kind of dish.
Rice koji is steamed rice on which koji mold has been grown. It’s plump and white, with a faintly sweet aroma. It’s the starting point for shio koji (salt koji), shoyu koji (soy sauce koji), amazake, and miso. Barley koji has a distinctive aroma and is best left until you have some experience. Soybean koji has a strong character and is more for advanced users.
Gohan Japan carries TANICA Dried Rice Koji, made from 100% Japan-grown white rice. If you want to get that same quality in the United States, this is the simplest place to start.
4-2. Fresh koji vs. dried koji: the difference and how to choose
The next thing to look at is whether the koji is fresh or dried. Fresh koji is kept refrigerated with the koji mold still alive. Its enzyme activity is high and its flavor is deep, but it lasts only 1 to 2 weeks in the refrigerator and needs careful handling. Dried koji keeps for about six months to a year at room temperature and is well suited to beginners. Its fermenting power is gentler than fresh koji’s, but it’s more than enough for everyday use. When in doubt, choose dried koji. For peace of mind, check the package to see that the only ingredients are rice and koji mold, that it’s made from 100% Japan-grown rice, and that it’s additive-free.
4-3. How to store koji properly — Tips for fresh and for dried
Once you’ve bought koji, storage matters more than you might expect. Get it wrong, and the koji loses strength or grows mold.
Fresh koji goes in the refrigerator. The vegetable drawer, at 5–10°C (41–50°F), is a good guide. Keep it in its package or in an airtight container. If you won’t use it right away, you can freeze it in small portions, but thaw it slowly in the refrigerator. Dried koji, if unopened, goes in a cool, dark place at room temperature; once opened, seal it tightly to keep out moisture. A desiccant packet adds peace of mind. For both kinds, the things to avoid are heat and humidity, direct sunlight, and touching the koji with wet hands.
4-4. Common beginner mistakes and how to fix them
There are three common mistakes. The first is mold. The usual causes are a room that’s too warm, humidity, and wet utensils. You can prevent it with refrigeration, a dry spoon, and an airtight container. The second is fermentation that doesn’t progress. The temperature is either too low or too high. Move it to a different spot, or for amazake, hold it at around 60°C (140°F) in YOGURTiA. A rice cooker’s keep-warm setting is often around 70°C (158°F), which usually isn’t suitable for amazake, so check the temperature. The third is weak flavor. In most cases there simply isn’t enough koji, or it hasn’t had enough days. Wait 1 to 3 weeks and the flavor deepens. The longer fermentation waits, the better it tastes — that’s the joy of living with koji.
4-5. The two basics to try first — Shio koji and amazake
Once you know how to choose and store koji, it’s time to use it. The two I’d like you to try first are shio koji and amazake.
Shio koji is an all-purpose seasoning made by mixing rice koji, salt, and water and letting it ferment. Marinate meat or fish in it overnight and it turns tender and full of umami; just toss vegetables with it and you have a side dish. Amazake is a natural sweetness with no alcohol. Drink it as is, or use it in place of sugar or mirin in simmered dishes, dressings, and smoothies, and it adds richness.
The key is to keep it up every day, even in small amounts. A cup of amazake in the morning, a spoonful of shio koji on your salad at night — that alone is plenty. I’ll cover the amounts, and the steps for making a batch with YOGURTiA holding the temperature, in Chapter 5, next.
The next article is Chapter 5: Start with 10 minutes a day — Easy koji recipes and how to bring fermentation into your life.
This article provides general information about everyday eating and is not intended to diagnose, treat, or prevent any condition. If you have a medical condition or allergies, please consult a physician or registered dietitian.
Get started with Gohan Japan
TANICA dried rice koji, 500 g
Made from 100% Japanese-grown white rice, with high enzyme activity. Use it to make shio koji, amazake, miso, and shoyu koji. One 500 g bag makes about 2.5 batches of shio koji.
$21.99 Buy · $21.99
TANICA Amazake Enzyme
Just stir into cooked rice and water. Non-alcoholic, no added sugar. 10 sticks (2 g each).
From $13.99 Buy · from $13.99- YOGURTiA features
- Amazon US — YOGURTiA, dried rice koji, Amazake Enzyme
You can also find recipe details in the Gohan Japan cooking-video index. The dried rice koji, Amazake Enzyme, and YOGURTiA are the same products whether you buy from the Gohan Japan store or on Amazon US.
#4 — 第4章 初めてでも失敗しない！麹の選び方・使い方・保存法
4-1. 麹の種類と初心者におすすめの「米麹」
「麹を使ってみたい」と思っても、売り場に立つと種類が多くて迷います。大きく分けると、米麹、麦麹、豆麹の3つです。初めてなら、断然「米麹」です。最も手に入りやすく、クセがなく、どんな料理にも使いやすいからです。
米麹は、蒸したお米に麹菌を繁殖させたもの。ふっくら白く、ほんのり甘い香りがします。塩麹、しょうゆ麹、甘酒、味噌の出発点になります。麦麹は香りが特徴的で、慣れてから。豆麹は個性が強く、上級者寄りです。
Gohan Japan では、日本産白米100%の TANICA 乾燥米麹を扱っています。米国から同じ品質を揃えるなら、ここから始めるのがわかりやすいです。
4-2. 「生麹」と「乾燥麹」の違いと選び方
次に見るのは、生麹か乾燥麹かです。生麹は麹菌が生きたまま冷蔵保存され、酵素活性が高く味わいが深い反面、冷蔵で1〜2週間と短く、扱いに注意が要ります。乾燥麹は常温で半年〜1年ほど持ち、初心者向きです。発酵力は生麹より穏やかですが、普段使いには十分。迷ったら乾燥麹。原材料が「米、麹菌」だけか、国産米100%か、無添加かをパッケージで確認すると安心です。
4-3. 麹の正しい保存方法 — 生麹と乾燥麹それぞれのコツ
麹を買ったら、保存が意外と大事です。間違えると力が弱まったり、カビが生えたりします。
生麹は冷蔵へ。野菜室の5〜10℃が目安。パッケージのまま、または密閉容器。すぐ使わないなら小分け冷凍もできますが、解凍は冷蔵でゆっくり。乾燥麹は未開封なら常温の冷暗所、開封後は密封して湿気対策。乾燥剤があると安心です。共通して避けたいのは、高温多湿、直射日光、濡れた手で触ること。
4-4. 初心者が陥りがちな失敗と対策
よくある失敗は3つです。ひとつ目はカビ。室温が高すぎる、湿気、濡れた器具が原因になりやすいです。冷蔵、乾いたスプーン、密閉容器で防げます。ふたつ目は、発酵が進まない。温度が低すぎるか高すぎる。置き場所を変えるか、甘酒なら YOGURTiA で60℃前後をキープ。炊飯器の保温は70℃前後が多く、甘酒には向かないことが多いので、温度を確認してください。みっつ目は味が薄い。麹不足か、日数が短いだけ、ということがほとんどです。1〜3週間待つと味わいが深くなります。発酵は待つほどおいしくなる——それが麹のある暮らしの楽しみです。
4-5. まず挑戦すべき2つの基本 — 塩麹と甘酒
選び方と保存がわかったら、使い方です。まず挑戦してほしいのは塩麹と甘酒です。
塩麹は、米麹と塩と水を混ぜて発酵させた万能調味料。肉や魚を一晩漬ければ柔らかく旨味が立ち、野菜を和えるだけで副菜になります。甘酒はアルコールを含まない自然な甘み。そのまま飲んでも、砂糖やみりんの代わりに煮物・ドレッシング・スムージーに使っても、コクが加わります。
少量でも毎日続けることがポイントです。朝に甘酒一杯、夜のサラダに塩麹ひとさじ——それだけで十分です。分量と、YOGURTiA で温度を保つ仕込みの流れは、次の第5章で紹介します。
次の記事では、第5章 毎日10分で始める！簡単・麹レシピと発酵生活の取り入れ方 の話をします。
本記事の内容は、一般的な食生活の情報提供であり、診断・治療・予防を目的としたものではありません。持病やアレルギーがある場合は、医師や管理栄養士に相談してください。
Gohan Japan で続ける
セール
TANICA YOGURTiA 発酵調理器
77〜158°F（25〜70℃）を1℃刻みで設定。HARIO ガラスポット2個・温泉卵スタンド付属。味噌・甘酒・塩麹・納豆・ヨーグルトを1台で。
- YOGURTiA の機能
- Amazon US — YOGURTiA、 乾燥米麹、 甘酒酵素
レシピの詳細は Gohan Japan の調理動画索引からも確認できます。乾燥米麹・甘酒酵素・YOGURTiA は、Gohan Japan 公式ストアと Amazon US で同じ品質の製品をお求めいただけます。