Next to Japan, the USA has become the best place in the world to buy Japanese food products. I found my Koji in the suburbs of Chicago. When I lived in Los Angeles I could find nearly ANY Japanese product on the market. No other Western Country is even half as good for buying Japanese products in than the USA, not even Canada.
Great video, thank you! I fell in love with koji after I ran out of soy sauce and decided to use shoyu koji instead, I'll never go back! I am grateful for your tip about the sous vide as I live in a cold climate, I never thought of using that :)
Hello and thank you for the informative video. I am a little puzzle about the story told by Manami Auregan San that Koji found incidentally in Nara periodd (710 - 784). She also mentioned Tanmari in Tottori naturally created koji from steamed rice left overnight on his kitchen counter. From such version of Koji, he was able to make yeast out of it to make bread. Now, my question is: Do we know the process to extract yeast from Koji or the current versions of Koji sold in the market no longer carry such a yeast? For the latter, I am really interested in and surely would like to know of the natural process to make Koji to extract its yeast. Can you and/or anyone (may be Manami Auregan San, too) who knows such a procedure to share it here? Thank you.
Very informative video! I make Shio koji, Shoyu koji, Miso and Amazake at home. I use Amazake (made from Rice koji) jam as a substitute of sugar. Love ❤️
Next to Japan, the USA has become the best place in the world to buy Japanese food products. I found my Koji in the suburbs of Chicago. When I lived in Los Angeles I could find nearly ANY Japanese product on the market. No other Western Country is even half as good for buying Japanese products in than the USA, not even Canada.
I agree! I can find pretty much everything I need in LA, unless I want to find very specific brand or product
Amazing video you ladies where awesome!
Great video, thank you! I fell in love with koji after I ran out of soy sauce and decided to use shoyu koji instead, I'll never go back! I am grateful for your tip about the sous vide as I live in a cold climate, I never thought of using that :)
Thanks for sharing🙏🏻💐♥️
Hello and thank you for the informative video.
I am a little puzzle about the story told by Manami Auregan San that Koji found incidentally in Nara periodd (710 - 784). She also mentioned Tanmari in Tottori naturally created koji from steamed rice left overnight on his kitchen counter. From such version of Koji, he was able to make yeast out of it to make bread. Now, my question is: Do we know the process to extract yeast from Koji or the current versions of Koji sold in the market no longer carry such a yeast? For the latter, I am really interested in and surely would like to know of the natural process to make Koji to extract its yeast. Can you and/or anyone (may be Manami Auregan San, too) who knows such a procedure to share it here? Thank you.
Tomokoさん！Thank you this video was great to learn about Koji! Super relaxing watching you chop the cucumber 🥒
hahaha put on repeat😂😂🥒
Koji is such an interesting topic...I'm also obsessed with your theme music 😉
you are amazing!
Thanks for your inspiration and I just my first ever Shio Koji. :)
Very informative video! I make Shio koji, Shoyu koji, Miso and Amazake at home. I use Amazake (made from Rice koji) jam as a substitute of sugar. Love ❤️
thanks, i love making amazake, too
Hi
CAN YOU TELL ME HOW TO MAKE YUZU KOJI? I LOVE IT
get organic yuzu peel or zest, mix with koji and salt then ferment all together. Just like making shio koji, bu add yuzu peel:)
@@JapaneseFoodAmbassador Thank you^^ I can make a yuzu koji. I like making koji.
Music distracting