EASY Sweet Japanese Fermented Red Bean Paste (with KOJI) NO SUGAR ADDED!!【発酵あんこの作り方】お砂糖いらず
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- Опубликовано: 1 окт 2024
- Fermented Red Bean (with KOJI) Taste Test Video: • TASTE TEST - Japanese ...
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Sweet Fermented Red Bean Paste
200 grams red adzuki beans amzn.to/3QVvmbO
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#koji #redbean #veganrecipe
I never thought about putting rice koji (starter culture) into red adzuki beans so this was a fun tasting exercise☺Yes, I do have acting class tomorrow. Yes, I do have pottery tomorrow. But am I going to try my best getting out this fermented anko paste for new ingredient Monday? ....Yes. And if it get tired...Tuesday😉❤
I love fermenting fun and experimenting! I can be a mad scientist... and get to eat my experiments! This looks interesting, what is the "desired" temp to ferment it? Wonder if "keep warm" on the IP would be too hot?
@@CharGC123so people seem to want it around 60 C/140F. I was thinking about the yogurt setting too which would be better as it never gets hot enough to kill the starter. Maybe I need to make it a couple more times to get a feel for the flavor and smell😂 Then I think I can start playing around with different temps and times....maybe. But let us all know if you try and what the results were😊
I just got some koji from a local place just to try to mess with it a little and now I'm like 🤔
Can i do this with a dehydrator? Im afraid to use my rice cooker as it gets really hot 😅
It's crazy I've been craving this then you create a video making it!
I’ve been watching you’re koji content and the first thing I wanted to make was Anko and here you come with a vid!! 🙌
Great minds!
I‘ve been seeing so many japanese videos on this and really want to try it. I don‘t have a rice cooker and am not really planning on getting one either. Are there other ways to ferment things like this or amazake? A video on that topic would be great too. Thanks!
So when I look up an optimal temp for the fermenting the red beans ppl seem to say no higher than 140F/60C. -- when we were making the rice koji, I saw some people literally wrap blankets around the tub and putting it just by a heater. Or refilling warm water around the koji container every few hours. I think depending on what you have available (perhaps an oven) it is possible...but I think a lot of it will require a bit of trial and error...and experience will get you to know whether the taste, smell or just the look of the beans is correct. -- also go read around. I'm sure someone has tried to do this with minimal equipment as well.
This was a very interesting experiment, even to me, an adzuki bean hater, LOL. Looking forward to the taste test, because you are very specific with those! Thanks for posting : )
We'll convert you over some day😂❤
@@EastMeetsKitchen LOL, it's a lifelong hatred, so good luck!