こじょうゆ味噌
材料（1バットは10倍）
・麹 1kg
・塩 150g
・水450g
・みりん280g
・水飴15g
作り方
①鍋に麹以外の材料をいれ、沸騰させ冷ます
②深いバットに麹と冷ました液体を入れて、混ぜる
③ラップをかけ2週間寝かす（毎日底から上に混ぜる）
④樽に移し、1ヶ月ほど寝かす
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KOJOYU MISO
Ingredients (1 bat is 10 times)
1 kg of koji mold
150g salt
450g water
280g mirin (sweet cooking rice wine)
15g syrup
Directions for preparation
1) Put all ingredients except koji into a pot, bring to a boil, and cool.
2) Put koji and cooled liquid into a deep vat and mix them.
Cover with plastic wrap and let stand for 2 weeks (mix from the bottom to the top every day)
④Transfer to a barrel and let stand for about 1 month.
