100% natural lactic acid fermented rice powder.

It is made from domestic rice, koji mold, and water, all of which are free of pesticides and chemical fertilizers.
It is a natural plant-based lactic acid bacteria freeze-dried from "moromi" naturally fermented over a long period of time in a low-temperature environment.
Please drink it as it is or use it in cooking.

●Vegetable Lactic Acid Bacteria

●No sugar or artificial sweeteners

●No synthetic food additives

●Drink as it is for intestinal activity, or for making soy milk yogurt, etc.

[MyGurt Features]

The environment in which Mygurt grows is low oxygen and involves long-term, low-temperature natural fermentation, creating an extremely harsh environment for wild bacteria, from which the lactic acid bacteria emerge.

This is truly a true lactococcus network.

Lactococcus is known as a survival bacterium and is resistant to harsh environments.

It has chosen to coexist symbiotically with yeast and produces extracellular polysaccharides (EPS)* to prevent the entry of other bacteria.

*Extracellular polysaccharides = membranes produced by bacteria (biofilm)

Here, lactic acid bacteria and yeast produce a wealth of natural amino acids, lactic acid, enzymes, minerals, vitamins, and more.

Just freeze-dry (freeze and dry).

Completely additive-free.

The dormant state is thawed and awakens in response to water.

The difference between lactobacillus foods and beverages on the market is in the state of the bacteria

The majority of commercially available lactic acid bacteria foods are artificially cultivated in pure form from a single strain (one bacterium) that is believed to be beneficial to the human body.

In the case of lactic acid bacteria, they are usually "Lactobacillus".

Lactobacillus bacteria are sausage-shaped lactic acid bacteria that are characterized by their ability to act independently.

This works in the opposite way to lactic acid bacteria, and most of them are killed by stomach acid, but the dead lactic acid bacteria serve as food for the good bacteria that originally live in the intestines, which may contribute to intestinal vitality.

Commercial lactobacillus foods are still lactobacillus, but we consider them artificial and of a different dimension than "lactobacillus-activated mygurt," which is a completely different way of thinking and seeing the world.

On the other hand, Mygurt, which contains live lactic acid bacteria, is "streptococcus."

The bacteria form close bonds with each other and work together (form a scrum) to create a membrane called a biofilm to protect themselves from external stimuli, which enables them to withstand germs and stomach acid and reach the intestines.

Once the bacteria reach the intestines, they are able to work appropriately for each person according to their individual physical condition.

[Recipes for using Maigurt]

●Soy milk yogurt made from mygurt with live lactic acid bacteria

Maigurt_......1 Package (1g)
1 teaspoon water ......
Unadulterated soy milk ......350cc
Bottles with mechanical stoppers (screw top bottles are dangerous and should not be used)

1. After sterilizing the jar, add Mygurt and water and dissolve.
Add soy milk and mix.
Ferment at room temperature for 15 to 24 hours.

② Once you have confirmed that it has thickened slightly, store it in the refrigerator.
Ferment at low temperature for 1 to 2 days.

③Once the soy milk has solidified, the soy milk yogurt is ready.
Enjoy with maple syrup or honey if you like.
Depending on the progress of lactic acid fermentation, you can enjoy a fizzy taste.
Please eat it within about a week.

●Light and airy naturally fermented mayonnaise

material)
Egg...1
Mygurt...1g
Rice vinegar...1 tablespoon
Salt...1/2 teaspoon
White pepper... appropriate amount
Rice oil...130cc

1) Combine eggs, rice vinegar, mygurt, salt and white pepper in a blender.
2) Add oil little by little to 1, keep stirring to make it smooth.

★As the fermentation process progresses, you can enjoy the change in flavor, which becomes fluffy and mellow.
★We also recommend using olive oil instead of rice oil.

Apply to meat or fish to make it plump and easy to digest.

material)
Pork loin...2 slices
Mygurt...1g
Salt, white pepper, rice flour, oil... to taste

1.Dissolve 1 teaspoon myglut in 1 teaspoon water.
2. Spread 1 over the surface of the pork and refrigerate for 1 hour.
Sprinkle with salt, white pepper and rice flour, heat oil in a frying pan and brown on both sides.

●Bread seed production with Migurt

material)
Mygurt...5g
Water......15g
Bottle with machine stopper

1. Mix 5 grams Myglut and 15 grams water in a sterilized glass with boiling water using a clean spoon.
2. Ferment at room temperature (approximately 36 hours at 25°C, approximately 96 hours at 15°C).
3. When you open the mechanical stopper, if you hear a whoosh of carbon dioxide escaping and smell something similar to sake yeast, it's OK.
4. Proceed to the process of combining with the flour.
If you can't make it right away, store in the refrigerator for up to 2 days.

Be sure to let it return to room temperature before using.

Baking bread from seeds

I don't eat bread, so if anyone makes it, please give me a review!

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