A seasoning made from rice koji and salt. It's salty, sweet, and full of umami, and it works in all kinds of dishes. Marinate meat or fish in it, and it breaks down the proteins and makes the food tender.
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A fermented seasoning, distinctive to Japan, made by adding rice koji to soy sauce. It brings together the sweetness of rice and the flavor of soy sauce. Marinating meat or fish in it tames strong odors and brings out umami.
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A traditional sweet Japanese drink made from rice koji. Rice koji is also used to brew sake, but amazake made from rice koji contains no alcohol. The B vitamins in amazake are said to help the body metabolize sugar and burn fat, and amazake is also said to hold promise for easing high blood pressure and diabetes and improving cholesterol.
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Miso is made by fermenting soybeans, salt, and koji. White miso is less salty and sweeter than many other styles of miso, and it is rich in high-quality protein from the soybeans.
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A dairy food fermented with lactic acid bacteria and bifidobacteria, with a smooth texture and a gentle tang. With YOGURTiA, you can make it at home.
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Strain finished plain yogurt to make a thicker yogurt for desserts or cooking. It also works in salads and sauces.
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Yogurt made with heavy cream has a rich dairy flavor that is hard to find in store-bought yogurt.
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You can make yogurt from soy milk as well as from cow's milk. It's rich in nutrients from the soybeans and very healthy. We recommend it even if you don't care for yogurt.
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Heat milk and lemon juice using YOGURTiA's temperature control, then scoop out the curds. A homemade cheese for pasta, salads, and desserts.
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Natto is made by fermenting soybeans with natto bacteria, which break down the soybeans and create natto's characteristic smell and stickiness. The nattokinase in natto is said to hold promise for thinning the blood and keeping it flowing smoothly.
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YOGURTiA makes moist, juicy salad chicken. It's simple: just set it and leave it.
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The yolk is soft and the white is softer still, because the yolk and the white set at different temperatures. They are called onsen eggs because they were traditionally cooked in hot spring water. In YOGURTiA, just hold them at 70°C (158°F) for 40 minutes.
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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.
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.
$21.99Buy · $21.99
Just stir into cooked rice and water. Non-alcoholic, no added sugar. 10 sticks (2 g each).
From $13.99Buy · from $13.99
Made for YOGURTiA. Capacity: 1,100 mL (37 oz). Heat-resistant glass that resists lingering odors. It can go straight into the refrigerator and be sanitized in the microwave.
$24.99Buy · $24.99
米麹から作る日本の伝統的な甘い飲み物。米麹は日本酒づくりにも使われますが、米麹から作る甘酒にアルコールは含まれていません。甘酒のビタミンB群は糖代謝や脂肪燃焼を助けると言われ、高血圧・糖尿病・コレステロール改善も期待されるといわれています。
レシピ記事を読む →
大豆を納豆菌で発酵させた発酵食品。納豆菌が大豆の成分を分解し、納豆特有の香りとねばりが生まれます。納豆に含まれるナットウキナーゼは、血液サラサラ効果が期待されると言われています。
レシピ記事を読む →
黄身はとろり、白身は黄身よりやわらかい半熟加減。黄身と白身の固まる温度の差による独特の食感です。温泉のお湯で作られていたことから「温泉卵」と呼ばれ、YOGURTiAなら70℃（158℉）のお湯に40分浸すだけで作れます。
レシピ記事を読む →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専用。容量1100mL（37oz）。耐熱ガラスでにおいが残りにくく、そのまま冷蔵・電子レンジ消毒ができます。
$24.99購入する · $24.99
We have collected some basic fermentation recipes from TANICA.
Just by making a few simple fermented foods, you can expand your cooking repertoire!
Yogurt is a dairy product fermented with lactic acid bacteria or bifidobacteria and has a smooth texture and sour taste. You can make your own homemade yogurt with Yogutia.
Yogurt made with fresh cream is a rich and rich yogurt that allows you to enjoy the flavor of milk that you can”t taste with store-bought yogurt.
Yogurt can be made not only from milk, but also from soy milk. Soy milk yogurt is very healthy with plenty of healthy ingredients derived from soybeans. It is also recommended for those who don”t like yogurt.
A seasoning made from rice koji and salt.
It contains salty, sweet, and umami flavors and can be used in a variety of dishes. It can also be used to marinate meat and fish to break down their proteins and make them tender.
A fermented food made by adding rice koji to soy sauce. It is a uniquely Japanese fermented seasoning that combines the sweetness of rice with the flavor of soy sauce. When meat or fish is marinated in it, it removes the distinct smell and brings out the umami in the food.
A traditional Japanese sweetened beverage made from rice koji. It is an ingredient of sake, but does not contain alcohol at this stage. The B vitamins in amazake help with sugar metabolism and fat burning. It is also expected to improve high blood pressure, diabetes, and cholesterol levels.
Miso is a fermented mixture of soybeans, salt, and koji. White miso has less salt and more sweetness than regular miso. Miso contains large amounts of high-quality protein from soybeans.
Natto is a fermented food made by fermenting soybeans and the bacillus natto. Natto’s distinctive odor and consistency are produced by the bacillus natto, which breaks down the components of the soybeans. The nattokinase in natto can be expected to have a blood-thinning effect.
By using yogurt tier, you can make a moist and juicy salad chicken. It’s very easy because you just have to leave it and it’s done.
The yolk is semi-cooked and the egg white is softer than the yolk. This exquisite firmness, which is different from that of a half-boiled egg, is due to the difference in temperature at which the yolk and the white harden, and is called “onsen eggs” because it can be made simply by soaking it in a hot spring at 149-154°F for about 30 minutes.
