Malt | japanese

How to make delicious sweet malt

■ material: rice koji (raw) 200g · rice 200g · lukewarm

water (about 60 °C) 200cc

■ What you need: A bowl, thermometer, clean cloth and a

rice cooker (anything is OK, as long as it can be kept at

50-60 °C without a rice cooker)

■ How to make

1. Mix the rice 200g rice Koji 200g.

2. Put in lukewarm water (about 60 °C) 200cc and stir.

3. Transfer to a rice cooker. Keep the heat insulation

function on the rice cooker.

4. Incubate for 10 hours at 50-60 °C. Leave open (without

closing the lid of the rice cooker) and cover with a clean

dish towel instead.

5. It will save for a few months when stored in portions in a

freezer.

* The retention period will change depending on your home

environment.

■ Points to make delicious

■ Point 1. Frequently check temperature. Amakoji is

sweetened by the action of the enzyme. It is unlikely to be

sweet in lower temperature zones, or have it might brown

if temperature is too high. In the worst case scenario, it

will not be sweet without the broken enzyme. Use a rice

cooker because it can vary the temperature of the heat

insulation depending on the model. Frequently check the

temperature using a thermometer.

Point 2. If the remaining rice is good, you have glutinous

rice! The rice to use when making a Amakoji is also in the

remaining rice, of course it does not matter if it is fresh rice.

Please try glutinous rice by hand. Since the starch of

glutinous rice is sweet and the nature of the starch is rice,

please try it!

Point 3. The addition at the last minute! After incubating for

10 hours, the Amakoji will be delicious and sweeter if you

knead for about 30 minutes at 65 °C.

Amakoji is used instead of sugar

The secret sweetness of Amakoji is glucose that becomes the nutrition of the brain. Glucose has been used in order to accelerate the work of the medulla of the red blood cells and kidney.

Among them, it is considered the most important work of glucose to successfully maintain the activity of the brain. When the function of the brain is reduced, it will not be able to send the correct signal to each

organ of the body.

This will too often give rise to symptoms that cause a health hazard.

If you extremely reduce carbohydrates in your diet, the brain will become tired.

You will immediately recognise the need for glucose. The nutrition of the brain is not only glucose, but without it, the brain will not be able to set

aside the important nutrition on their own. It will be carried from the blood, if necessary, and furnished in our body.

In order to always supply a constant amount of glucose to the brain, the blood glucose level is kept constant.

Incorporated into the body through diet, Tsukaikire without excess glucose is stored in the liver and skeletal muscle as glycogen.

When the sugar in the blood is reduced it is replenished from the liver. The system of storing too much in the liver will keep the amount in the blood constant.

Since the brain is the control tower to move our bodies, why not try to spend glucose energy that incorporates a rich Amakoji to your life?

Looking at the rice koji (white fluffy mycelium), you see that the steamed rice on the surface looks like a flower. The hieroglyphics of ‘Koji’ was to

express this state.

The difference between koji and koji

There are two types of Chinese characters representing ‘Koji.’ The first Chinese character represents that of construction word and is used mainly as the character for ‘Koji,’ and is applied to rice, wheat, grains and soybean.

This was introduced by the Chinese.

The second character for ‘Koji’ is from the Meiji era native script (Japanese-made Chinese characters) and it represents the Beikoji only. Beikoji is fermented with a koji mold to steamed rice.