Thank you for watching! I think 酒曲 Koji to make Chinese sake.. I am not sure to be earnest sorry 😐 You can maybe experiment in small potion so you won’t waste too much ingredients...
Thank you so much for your video. Now I want to make my own koji rice because I also have a yogurt maker --Yogurtia Tanica. Please tell me your setting on your yogurt maker.
Hi Nice video I have a question: I made koji rice and after 48 hours, the rice becomes white and sweet But it is not coherent like what's in your video What do you think the reason is
Hi Thank you for watching. The same thing happened to me, there are many reasons why it can go wrong as this process is very sensitive. if you fermentate Koji in a high temperature it will be sweet, I think the temperature went too high...
@@chinamivegan6148 Thank you for the clarification But I hope that this does not adversely affect the health. As for heat, I was confused because there are multiple sayings. I watched videos saying the optimum temperature is 30° while in the last 35° and another says the kogi temperature must rises in the last 6 hours of fermentation to 40 degrees. Really confusing Please know that I can control the temperature
I live in Ethiopia. I do not have heater, but i have oven. And I do not have japanese rice, I can get some kind of rice from the market. Is it possile to make koji with these material? thank you for the explanation.
Hello! Thank you for watching. Im guessing where you live is warm weather right ? You can probably wrap it around a sleeping bag or blanket and place it in a warm area for the first 24h ( electric blanket would be good) You can use anything as long as you can keep the temperature between 30-40 degrees,( I would suggest you use a cooking thermometer) if it’s too high it will die or if it’s too low it won’t ferment. Also preferably short grain rice but I think any rice is okay just to make sure you will need to steam it. Good luck🤞
Hello, Thanks for watching! Yes I haven’t tried yet but I think it’s possible however you will need to steam brown rice a lot longer as they take more time to cook, someone told me the brown rice is a bit tricky but I also prefer brown rice in general 👍
Hey I was wondering the same thing and searched it on the internet and found an interesting article called "What Koji needs to grow and how to provide for it's needs" you may find it interesting, too.
Thank you for watching! Unfortunately i can’t think of anything that can replace koji yearst sorry...🙏 I will attach URL that explains about koji yeast (Japanese) kawashima-ya.jp/contents/?p=15658
I live in a small town in United States. It's hard to get Koji rice. Can i use any yeast or yeast that makes cake? Can i use little Koji rice powder that's left over to make Koji?
I agree with you. I live in Lilburn, GA (about 30 miles E.N.E of Atlanta. There is no way I can buy any koji kin nearby. Of course, I can buy it from Amazon. But, do you know how expensive it will be after the shipping cost (yes, I am not an Amazon Prime member)? Anyway, if you already have a little amount of koji rice powder leftover, you certainly can use it as your koji starter. First, let me make it clear that I am not a koji expert. Hell I don't even have koji to start with. That said, if the leftover power is already old, you may have to revive it first. This is what I would do to revive the leftover koji power. I would portion the leftover koji rice powder so I can use it to prepare as many different batches. For the first batch, I would prepare a very minimal steam rice (probably less than two spoon full) and proportionately inoculate it with a small portion of the leftover koji power. Then, ferment it over 90°F in an incubator. After 48 hours, if your koji powder is still good, you will see your steam rice has turned into koji rice (glazed with white powder). If so, I will continue to let the new koji rice to ferment for the next 24 hours or until it produces spores. It is these spores (mixed with 3 parts of sterilized rice flour) I will then use it as my koji starter to make my koji rice. If this doesn't work, at least you will still have some more koji rice powder left to try. I hope this is not too late and please do let me know if this helps. Good luck.
@@chinamivegan6148 I sort to agree with you. However, what puzzles me is a lot of YT videos suggest to use 60°C temperature to make amazake and shio koji? Wouldn't that kill koji?
底には竹ひごのコースターを置き、側面には巻きすを巻こうかと考えていた時この動画を見ました。ガーゼだけでそれなりにできるんですねぇ
I watched a lot of videos about kome kouji, and your's is the easiest to understand. Hontouni arigatougozaimasu!
白米、何gで、何度の設定で、ヨーグルトメーカーをセットしたのか、教えてください。
すごく丁寧に作った米麹ですね‼️😃これで、どぶろくを作りたいな～☺️
コメントありがとうございます😊 麹はすごく難しいです。。まだまだ修行が足りません。どぶろくちょっと調べてみます！
海外在住ならではですね。
動画アップ有難うございます。音声での説明がないので、文字が頼りです。今後、出来ればもう少し大きめの文字にして頂けたら、嬉しいです。
私は、現在、米麹をスーパーで買って、ヨーグルトメーカーで、塩麴や甘酒を作って、楽しんでます。勝手なお願いで、済みません。
米麹って作るのめっちゃ大変なんですね💦
一瞬この動画のタイトル見た時に作ろうかなと思ったけど、工程を見てたら無理でした😅
そうなんですよ。。48時間温度調整が心配でよく眠れません笑 コロナ外出禁止の超暇な時に動画撮りましたー
Wonderful to watch your video !! Can I use rice leaven (酒曲）instead of Koji because I cannot find it in South Africa. Thank you for your kind response
Thank you for watching! I think 酒曲 Koji to make Chinese sake.. I am not sure to be earnest sorry 😐
You can maybe experiment in small potion so you won’t waste too much ingredients...
素晴らしい🙋💕でーす✧︎感動でーす😭溢れる涙が止まりません😭🌈🌻💓😋🍴✨👏( ˊᵕˋ*)ﾊﾟﾁﾊﾟﾁ😭💕
参考にしながら自分も挑戦してみようと思います！
Thank you so much for your video. Now I want to make my own koji rice because I also have a yogurt maker --Yogurtia Tanica. Please tell me your setting on your yogurt maker.
Thanks for watching! Yogurtia is great they can adjust the temperature right? actually my one is a cheap machine not as good as yogurtia…
Hi
Nice video
I have a question:
I made koji rice and after 48 hours, the rice becomes white and sweet
But it is not coherent like what's in your video
What do you think the reason is
Hi
Thank you for watching.
The same thing happened to me, there are many reasons why it can go wrong as this process is very sensitive.
if you fermentate Koji in a high temperature it will be sweet, I think the temperature went too high...
@@chinamivegan6148
Thank you for the clarification
But I hope that this does not adversely affect the health.
As for heat, I was confused because there are multiple sayings. I watched videos saying the optimum temperature is 30° while in the last 35° and another says the kogi temperature must rises in the last 6 hours of fermentation to 40 degrees.
Really confusing
Please know that I can control the temperature
I love the sound
I live in Ethiopia. I do not have heater, but i have oven. And I do not have japanese rice, I can get some kind of rice from the market. Is it possile to make koji with these material? thank you for the explanation.
Hello! Thank you for watching.
Im guessing where you live is warm weather right ? You can probably wrap it around a sleeping bag or blanket and place it in a warm area for the first 24h ( electric blanket would be good) You can use anything as long as you can keep the temperature between 30-40 degrees,( I would suggest you use a cooking thermometer) if it’s too high it will die or if it’s too low it won’t ferment. Also preferably short grain rice but I think any rice is okay just to make sure you will need to steam it. Good luck🤞
岁月静好看成功米麴👍❤🌹
Yes short grain 🍚
Where can I buy the 長白菌？
Would it be possible to follow the same process but with whole/all bran rice? Thanks for the video (very clarifying) and for the answer.
Hello, Thanks for watching! Yes I haven’t tried yet but I think it’s possible however you will need to steam brown rice a lot longer as they take more time to cook, someone told me the brown rice is a bit tricky but I also prefer brown rice in general 👍
@@chinamivegan6148 Thank you!! That makes complete sense.
You can search ‘Genmai Koji’ (玄米麹｝😊
Hey I was wondering the same thing and searched it on the internet and found an interesting article called "What Koji needs to grow and how to provide for it's needs" you may find it interesting, too.
@@ionicamermaid1141 Thank you. Really interesting :-)
私も前からヨーグルトメーカーを欲しいと思ってました。
しかし牛乳アレルギーってことに気づき、
乳製品は止めてます。
温度管理が出来て素晴らしいですが、購入までいかないかな。
Thank you
I don't have koji yeast
What anoter thing that can I replace it
Thank you for watching! Unfortunately i can’t think of anything that can replace koji yearst sorry...🙏 I will attach URL that explains about koji yeast (Japanese) kawashima-ya.jp/contents/?p=15658
wow...looks GREAT!!!!!
米1kg仕込みで、最終の出来上がり重量はどのくらいでしたか？😃
すみません、、何回も作ってますが測ってみたことないです。。水分があるので重くはなってます💦
黒いゴマ粒のようなものが？
I live in a small town in United States. It's hard to get Koji rice. Can i use any yeast or yeast that makes cake? Can i use little Koji rice powder that's left over to make Koji?
I agree with you. I live in Lilburn, GA (about 30 miles E.N.E of Atlanta. There is no way I can buy any koji kin nearby. Of course, I can buy it from Amazon. But, do you know how expensive it will be after the shipping cost (yes, I am not an Amazon Prime member)?
Anyway, if you already have a little amount of koji rice powder leftover, you certainly can use it as your koji starter. First, let me make it clear that I am not a koji expert. Hell I don't even have koji to start with. That said, if the leftover power is already old, you may have to revive it first. This is what I would do to revive the leftover koji power. I would portion the leftover koji rice powder so I can use it to prepare as many different batches. For the first batch, I would prepare a very minimal steam rice (probably less than two spoon full) and proportionately inoculate it with a small portion of the leftover koji power. Then, ferment it over 90°F in an incubator. After 48 hours, if your koji powder is still good, you will see your steam rice has turned into koji rice (glazed with white powder). If so, I will continue to let the new koji rice to ferment for the next 24 hours or until it produces spores. It is these spores (mixed with 3 parts of sterilized rice flour) I will then use it as my koji starter to make my koji rice. If this doesn't work, at least you will still have some more koji rice powder left to try. I hope this is not too late and please do let me know if this helps. Good luck.
What is your temperature setting on the yogurt maker? Thanks.
Hi, i can't adjust temperature on my yogurt maker so i used cooking thermometer to keep about 35-38 degrees, they will die over 50..
@@chinamivegan6148 I sort to agree with you. However, what puzzles me is a lot of YT videos suggest to use 60°C temperature to make amazake and shio koji? Wouldn't that kill koji?
Is it okay if I use sushi rice? Thanks
Hola traducido a español porfa!gracias!!
No hablo español lo siento 🤣
全世界都好好的在家做米麴就不会打仗的吧❤有望诺贝尔和平麴喔。。。。。。
That’s so true ❤️ Thank you for your beautiful comment 👍
工程長い。ムリ。