・100 g koji
・200-250 ml hot water at 60°C
* a 360 – 500 ml capacity of thermal canteen
1. Pour hot water (not includied in the recipe) into a thermal canteen and warm it up. Set aside.
2. Loosen the koji if it’s lumpy. Throw away the hot water from the 1 ‘s canteen and add koji into it.
3. Pour the hot at 60°C into the 2 and cover with a cap. Leave it overnight (10-12 hours) and serve it.