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How to Make Caramel Ice Cream with Leftover Koji (Nagoori Koji)

Original title: 【なごり糀料理②】糀を使った夏にぴったりキャラメルアイスの作りかた【カラダも喜ぶ映えごはん】

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🇯🇵 JapanPosted: Aug 14, 2026

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Editor's note

A nutritious ice cream recipe featuring koji that emphasizes both visual appeal and health benefits. The use of leftover koji (nagoori koji) offers opportunities for waste reduction and operational efficiency in professional kitchens. The combination of ingredients and low-temperature preparation techniques could inspire summer menu innovation.

Key ingredients

Original caption

管理栄養士のナオミ先生がこうじ水を作った後に残る糀（なごり糀）を使って 夏にぴったりキャラメルアイスを作ります。 ちょっとした工夫で栄養もパワーアップ！ 見た目がイイだけではなく、カラダの内側からも映えるアイスです。 #玄米酵素 #玄米 #なごり糀 #麹レシピ

Tags

#Sweets / Bakery#Show-stopping#Creative twists#Sous vide / low-temp

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