Rice-koji amazake
Cooked rice, rice koji and water are held warm for hours so koji enzymes turn the rice starch to sugars, giving a naturally sweet Japanese drink with no added sugar and no second fermentation.
Equipment · All-in-one appliances
Adjustable yogurt-maker
yogurt maker · adjustable yogurt maker · yogurt incubator
A small electric incubator holds jars at a selected temperature for yogurt and other documented warm food preparations. Controls, capacity and vessel arrangement vary by model.
A controlled warm holder for jars
An adjustable yogurt-maker is a small electrically heated appliance that surrounds a vessel or several jars and holds them at a selected temperature for a set period. The housing, lid, control panel and vessel arrangement vary. Some designs accommodate one larger vessel; others hold several small glass jars. A fixed-temperature yogurt incubator may resemble an adjustable machine but cannot be assumed to offer a selectable range.
The practical use documented here extends beyond dairy yogurt. Tanica's trial archive records the appliance as a warm holding option for rice-koji amazake and shio koji. In both cases the temperature and duration are part of that particular trial, not a recipe that transfers unchanged to every starter, vessel or machine.
Japanese trial uses
Tanica's shio-koji trial, dated 19 May 2014, sets the appliance to 60°C for six hours, then mixes the product and refrigerates it. The archived ingredient list gives 200 ml water but omits the quantities of rice koji and salt; this record demonstrates a documented appliance use, not a complete formulation.
A later Tanica trial for rice-koji amazake, dated 21 April 2017, also uses a six-hour hold at 60°C. The trial describes rice koji and water, and checks for developing sweetness. These two examples show why adjustable warmers are useful: a repeatable hold can reduce the need to manually correct cooling water. They do not establish that every yogurt-maker model performs identically.
Sources for this section
A current model as a bounded example
Tanica identifies its Yogurtia S YS-02 as a household fermenter made at its own factory in Tajimi, Gifu Prefecture. The published current specification offers settings from 25°C to 70°C in 1°C increments and a timer from 10–50 minutes or 1–48 hours. The listed temperature-control precision is ±3°C at a 20°C room temperature.
The YS-02's supplied vessel options are a 1.1 L glass container and a 1.2 L resin container. Its housing is described as ABS on the exterior and PP inside; the product page lists 30 W consumption and a 100 V mains supply. These specifications describe this Japanese model only. They are not a universal capacity, construction or voltage for the broader equipment category.
Sources for this section
Reading the equipment photographs
The linked Wikimedia Commons photograph shows a compact older-style appliance with a base, a raised smoked cover and several lidded jars. Its front dial is visible, but the image does not tell us whether the dial sets temperature, time or another function. It is therefore useful for the general jar-and-cover form, while the manufacturer's current product page supplies the evidence for adjustable temperature control.
The generated hero is an unbranded illustration of that general equipment type, not a depiction of the Tanica YS-02 or another documented commercial model. Its digital controls and multi-jar arrangement should be read as an explanatory composite rather than exact product documentation.
Sources for this section
Use the settings with the specific preparation
Temperature and time belong to the preparation being made as well as to the appliance. Tanica's two trials share a 60°C, six-hour setting, but the shio-koji record does not preserve complete ingredient quantities, and neither trial establishes a generic process for all amazake or koji seasonings. A reader should follow the relevant recipe and the exact appliance's manual rather than copying a setting from a different product.
The catalogue's rice-koji amazake recipe records a thermal pot or rice cooker for its own method. Tanica's appliance trial is a separate documented equipment route; it should not be mistaken for the recipe's stated process. The link below marks the food relationship while preserving that distinction.
Sources for this section
History
Tanica Press trial reports for shio koji and rice-koji amazake; Tanica's current Yogurtia S product documentation.
Equipment details
CapacityNo category-wide capacity is established. The manufacturer's current YS-02 example is supplied with 1.1 L glass or 1.2 L resin vessels.
SizeNo category-wide dimensions are established. Tanica lists its current YS-02 as 18.8 cm high and 16 cm in outer diameter.
PowerElectric A household heated incubator requires mains power. The current Tanica YS-02 is rated AC 100 V, 50/60 Hz and 30 W; other models differ.
How you get oneBought, manufactured This is a manufactured household appliance category, not one specific model.
CareFollow the exact model's instructions for vessel sterilization, cleaning, temperature setting and timer use. The materials and removable parts differ by model.
Made of
- Polymer housing and cover — Outer body and removable cover on a documented current model
Tanica lists ABS exterior and PP interior for Yogurtia S; construction varies across products. - Glass or food-grade resin — Removable fermentation vessel on a documented current model
Yogurtia S is supplied with a 1.1 L glass vessel or a 1.2 L resin vessel; those are model-specific options, not a category-wide material rule.
Places
Japan
Documented use · Country evidenceCountry-level context for the documented trial methods; not a claim that this equipment originated in Japan.
Tajimi
Manufacture · Locality evidenceTanica identifies its own factory in Tajimi as the manufacturing site for Yogurtia S YS-02; this locality does not represent all yogurt makers.
Related
Used for
Shio-koji
Shio-koji is a Japanese seasoning of rice koji, salt and water, left at room temperature until the grains soften and turn sweet and the mixture thickens.
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Sources
Tanica Co., Ltd.Equipment · Manufacture
Yogurtia S (YS-02): household fermenterTanica states that Yogurtia S model YS-02 is made at its factory in Tajimi, Gifu Prefecture.
The current model allows temperature settings from 25°C to 70°C in 1°C increments, with a timer from 10–50 minutes and 1–48 hours.
The YS-02 has 1.1 L glass or 1.2 L resin vessels; its exterior is listed as 188 mm high and 160 mm diameter, and rated consumption is 30 W.
Model specifications describe YS-02 only, not every adjustable yogurt maker.
Cited in: A controlled warm holder for jars; A current model as a bounded example; Reading the equipment photographs
Tanica Press, Tanica Co., Ltd.Documented use · Method
Amazake (Shirayuki rice koji)Tanica's 21 April 2017 trial record holds rice koji and other ingredients at 60°C for six hours in the appliance; the page presents a trial method, not a universal amazake schedule.
This documented use supports the appliance's role as a controllable warm holding device.
Cited in: A controlled warm holder for jars; Japanese trial uses; Use the settings with the specific preparation
Tanica Press, Tanica Co., Ltd.Documented use · Method
Shio koji: method (Kana's laboratory)The trial record is dated 19 May 2014 and sets a household fermenter to 60°C for six hours.
The page's ingredient list is incomplete: it lists 200 ml water but omits the amounts of koji and salt, so it is not a complete recipe.
Cited in: A controlled warm holder for jars; Japanese trial uses; Use the settings with the specific preparation
Museuvalenciaetnologia via Wikimedia CommonsImage reference
File: 56 YOGURTERA.jpgThe photograph shows a compact yogurt maker with a removable smoked cover and five glass jars in a heated base.
The visible numbered dial does not establish its function; the photo is used as evidence of appliance form, not temperature adjustability.
The file page identifies Museuvalenciaetnologia as author and licenses the photograph CC BY-SA 4.0.
Cited in: Reading the equipment photographs