[No Music] How to Make Chickpea Miso
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- Опубликовано: 7 сен 2024
- Original video with music : • How to Make Chickpea M...
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Ingredients:
500g chickpea
1000g koji
200g salt
Instructions:
1. soak chickpea for 8 hours then cook until it softens(15 mins with pressure cooker or an hour with boiling)
2. put the chickpeas in a food processor and blend until smooth. let them cool.
3. combine koji and salt beforehand, then add chickpea paste. mix well.
4. put the mixture in a container and leave it in a room temperature for 4 weeks.
5. Enjoy !!!!
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「材料」
ひよこ豆 500g
麹 1000g
塩 200g
「作り方」
１、ひよこ豆を8時間以上浸水してから柔らかくなるまで茹でます。（圧力鍋で15分、普通の鍋で1時間ほど茹でます。）
２、茹でたひよこ豆をフードプロセッサーで滑らかにして、冷ましておきます。
３、麹と塩をあらかじめ混ぜておき、そこにひよこ豆のペーストを加えてよく混ぜる。
４、容器に移し、常温で4週間ほど発酵させる。
５、エンジョーイ！
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Equipments & etc:
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic：SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro
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I never usually comment on things, but I just wanted to say thank you so much for these no music videos. I’ve watched nearly every single one since the beginning of your channel and it’s the only thing that brings me peace when I have really bad anxiety 💕
I always think of making your recipe but somehow I end up missing any of the ingredients but still love to watch your cooking. Thanks, for sharing recipes
This looks like both a delicious recipe and also a great way to release stress 😅
05:18 "Gently put the miso in the container". Love the vídeo Ryoya ❤
ひよこ豆味噌第二弾!!ひよこ豆のホクホク感×味噌、ずーっと気になっているので(ひよこ豆納豆は美味しいけど大豆の方が好みでちょっとためらってました)、作ってみようかな😍ホワイトソースなんかの料理によく合いそうですね!よもぎ麩美味しそう🤤
Fascinated by those namafu at the end, and then the combination with miso. Must try!
This video reminds me what an essential tool my pressure cooker has become.
So much peaceful, sound is incredible, video is beautiful. Let's continue, thank you ! :)
Ty! I was hoping to see how chickpea miso was done. 💚🌱
手が美しい...
そして味噌づくりからーの、よもぎ麩とかサイコーすぎます‼️
Thank You, Appreciated.
毎回動画で癒されてます♪
とても平和だ ありがとう
Wow this is wonderful. Chickpeas are staple in my pantry and store bought miso. Will try this out. Now just have to figure out how to get koji (I'm in Germany). Doumo arigato gozaimasu!!!
Thank you for the recipe!! I assume we need to keep it in the fridge after fermentation and it'll never go bad? Is the taste similar to shiro miso?
I'd like to make it if koji is available in my region
Love your videos!
りょうやさん元気かなぁって思ってたらお知らせが来た❣️
He's back!! I was just wondering yesterday if you were going to post soon!
Thank you so much 😀
以前作られたひよこ豆味噌よりも発酵後のカビが生えていないのは、アルコールでまわりを拭いたからですか？
よもぎ麩につけて食べるのとっても美味しそうですね😊
great ASRM on this one
美味しそう😍
Finally updated!!! 🤩
Where can I find the bucket, cover and weight you use? is that a kit or are they separate items? I'd really love to try this recipe !
I Join the question!!
Looks great. 👌👌
What is this fermented rice...?? Never heard
Can we use chickpea miso in recipes like regular miso?
of course!
What is the point of making the Koji+chickpea paste into balls if they are going to be pressed down into the bucket for fermentation?
You don't want air pocket
And his handss >>>,💕💕💕💕🗿🗿🕊️🕊️🕊️oh my god
久々の動画up❕うれしー。ありがとうございます ところで、ひよこ豆を知らない世代ですけど、普通の味噌よりクセはないのでしょうか？
ひよこ豆っぽさは少しありますが、甘めであっさりめな印象ですね〜
ありがとうございます✨
My grandmother used to cook the chickpeas with a bay leaf in the cooking water
She's told me that the bay do soften the chickpeas skin
@@stefanotrussi4312 s
Misso take several months to ferment at room tempetature. Why did you let it ferment for just 4 weeks?
I just found out about this process. Where did you get the bucket if you don't mind me asking?
Can chickpea miso be fermented longer to make a red or dark miso?
なんで贅沢な
is koji rice just mainly used as a fermentor? or does it have other uses
🤩
一般の味噌と色薄いので白味噌に近いかんじてしょうか。
このレシピは麹の量がひよこ豆の２倍なので、基本は白味噌のひよこ豆バージョンと思ってもらって大丈夫です🙆♂️
@@peacefulcuisine
作る意欲が湧いてきました。
ありがとうございました😊
Do you mean leave it in room temperature for 4 weeks? If I store it in the fridge, how long does it take to mature?
In my experience it will never mature in the fridge
Wait!!! Do we need to refrigerate it after it’s done????
Thank you for sharing
Everyone should avoid soybean it makes you girly
What's the difference between dwenjang and miso anyway?
What is soju 🤔
but how to make the mugwort cakes?
What does it taste like??
Why is it necessary to shape the chickpea “dough” into balls?
what is koji?
i dont watch video with music...to many music....i like you video i look for video with no music i enjoy more .plus i dont want to hear other people fav music selfish that i dont even like .
Third
ماذا تعني koji
نوع من الارز المخمر
Second
Is this 500g chick pea from dried, soaked, or once mashed?
First
You don’t have to do this 私が生きられないだけだから
I just don't understand the point of making the balls. Why? If you're going to smooch the balls into the container, what's the point of making the balls? Please help me to understand.
What does koji mean?
fermented rice.
Grossss!!!!!!
🤩