麹造り -種切り-
麹造り -種切り-
種(胞子)を蒸米にふりかけ植え付けることです。
全ての米粒につくよう、3回に分けて種をふり、裏返し・混ぜ合わせます。
種切りが終わったら中央に寄せ、明日まで保湿・保温して麹菌の増殖を待ちます。
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Koji Making – Tane-kiri
This is the process of sprinkling spores onto steamed rice to inoculate it.
To ensure the spores evenly coat every grain of rice, they are sprinkled in three stages, with the rice being turned and mixed between each step.
After tane-kiri is complete, the rice is gathered into the center and left to maintain moisture and temperature until the koji mold proliferates by the next day.