Hi there. Filming has started from 6pm and I apologize for my sleepy voice... Also I faild with the shooting of mixing the Koji with mochi rice togetherbut hope you were with me. Now here is the recipe〜

Shirley’s Koji Amazake recipe

Cook 160 g of Mochi rice with 270ml of water. After it’s cooked, add 90 ml of cold water. Cool down to 55-60 celsius degree and then add 25 g of Koji. Mix well and put it into a yogurt maker and ferment 6-10 hours in 55-60 Celsius degree. Off course, you can use original short grain rice instead. As I’ve mentioned in the video, RAW Koji is most powerful so you can shorten the ferment time just it was. Koji is alive and every Koji has its personality so even it takes long for fermenting,at least it is working so just believe in Koji power. As long as you get the right temperature for the Koji, you will be fine.



if you want more imformation about Koji.check this
video down below. This lady will answer your questions instead of me. She is reliable for sure.
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We will do more Secondary ferment seasonings making so stay tuned! And thank you so much for visiting my channel!

JapaneseCooking classes in Tokyo
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