Koji Tray, Kojibuta from Japanese Natural Cedar Wood, 15.7 x 12.2 Inches (Size M) - For Malted Rice to Make Miso, Amazake, Sake, Shoyu - Made in Japan by Kawashimaya

Description

WHAT IS KOJI TRAY AND WHY IT IS IMPORTANT IN KOJI MAKING? Koji Tray, or Kojibuta in Japanese, is a rectangle-shaped wooden container that has been used for a long time in koji making. Use it to improve the quality of the resulting koji (acknowledged by Japanese sake breweries). This handmade tray is made by skilled craftsmen in Gifu Prefecture, Japan. A must-have, ideal tool for making koji at home or professionally. Produced using 100% Japanese Cedar Wood with natural color and smooth finishes without additives. Specially designed to help you make good-quality koji. WHAT IS KOJI? Koji is steamed grains that have been inoculated with koji-kin (Aspergillus oryzae). This ingredient is responsible for making Japanese fermented foods like miso, amazake, sake, soy sauce, mirin, shio koji, shoyu koji, pickles, etc. Make koji from steamed rice, brown rice, barley, or soybeans depending on what type of koji you need to make fermented foods. PRODUCT SPECIFICATIONS: Name: Koji Tray Size M Dimensions: 40cmLx31cmWx7cmH (15.7 x 12.2 x 2.7 inches) Capacity: Size M can make up to 2.5kg (5.5 lbs) of rice koji Material: 100% Japanese Cedar Wood KOJI TRAY PRODUCT FEATURES: ● High-Quality Material & Craftsmen Handmade from Japan ● Durable for Long Term Use ● Suitable Design for Koji Fermentation ● Easy to Care & Wash Use together with Koji Steamer Mat Cloth, 100% Polypropylene Fabric 70 x 70 cm (27.5x27.5 inch) and cotton cloth (not included in this product). Compatible with Household Koji Fermenter PF102-48H (not included). Koji Tray itself is quite hard to find in Japan, so if you are interested in genuine koji-making, try this ideal tool by all means!