I wanna try tteokkbeoki For tteokkbeoki, I need gochujang For gochujang, I need miso For miso, I need koji, and I have no idea what that is Not like I have the other ingredients
You can add any yeast to ferment your rice, or add regular yeast and rice into your miso paste and let them ferment there. Alternatively, you can yeast extract (marmite, vegemite, ....etc) instead of miso. Just make sure you adjust to the salt. Is it authentic? Not at all! Is it close enough and delicious and is better than not trying altogether? Oh yes!
I've been trying to figure out how to make tteokbokki for last hour but whenever I feel like I'm one step closer bamm a new ingredient appear which I never heard
Tried your recipe 3 times now ! First time after 6 months no change then around the 9 months it did change.. but the top layer had a cheesy smell .. unsure what i did wrong, but i removed it and tge bottom bit was exquisite. Second time was a 💯 success and i had to give to all my friends 😂 again 9 months of fermentation Third time is still fermenting... i ll check at the 6 month mark in june ♡♡♡ cant wait ! T
@@freemasonry666everything homemade always tastes better! if you like the storebought variant, nobody will judge you, but please refrain from calling traditional cuisine that takes a while to make as a "waste of time", its a big part of asian cultures and its quite worth it when you try it!
wow, miso soup very soon. It is very delicious but it looks not easy to make though😀. wouldn't mind if I had all the ingredients available. Miso is very healthy. Nice upload friend
Its not that difficult actually , plus you only need to make once every year or two! And it tastes so much better than the ones sold in the supermarket 😊
Thank you for this!!! so clear and precise 🙏 cant I just use double the Miso starter instead of the koji itself, which probably contains the same bacteria? or how bout a probiotic capsule?
I knew it was beans!!! When I tasted miso soup for the first time I was like wait... this tastes a lot like my moms bean soup... just she used only black beans.
You kinda have the same cinematography as peaceful cuisine’s channel. Idk if you know him though. Its kinda relaxing and makes me fall asleep lol keep it up!!
Hi! Thank you very much for the video, it is great! I want to ask - why in the video you write 250 grams of soy beans and in the description 500 grams of cooked soy beans? And also - Do you use some of the cooking water from the beans also?
Here in India in the north eastern states we have soya bean paste that is fermented and it has a strong smell. I wonder if the miso paste also has a pungent smell. And can I use the one here in India?
Vendo seu vídeo, ficamos com a sensação que o arroz koji estava sem os esporos e com isso o missô teria sido fermentado pelo starter de missô que você colocou. Agora fica a pergunta, seu arroz estava com os esporos? Se estava aonde conseguiu? Estou a procura deles para poder fazer missô em casa. Obrigada pela atenção e ótimo natal!
O fungo utilizado neste vídeo é uma broca seca, pelo que o fungo está apenas dormente. Estão activos durante a maturação e transformam os grãos de soja em miso.
In the video, you use 100g koji rice, but in the description you say 200g koji rice. Which is it please? My beans have finished cooking and I don't know how much koji to use - thanks!
فول الصويا المخمر ( الميسو ) مفيد جداً ، و مخفض للكوليسترول LDL الضار ، و مذيب للبلاك الذي يبطن جدار الشرايين و يسبب تصلب الشرايين و قصور الشريان التاجي .
Same problem. Can I sub sushi rice for koji and I know koji helps with fermentation and is sweet tasting but will it work? For miso starter, can I use the store bought miso to use as a starter?
I wondering I’d one can make chick pea paste instead of soybean for a soup and a recipe calls for dark or red so what makes it dark or red? Where do you get a miso starter?also on amazon they have glass weight rounds for canning and this would be good for this
The koji rice is actually difficult to make because it is mold, but the good kind. You’ll need to maintain the right temperature and humidity while the mold is growing. If there’s a small area where the colour of the mold changes, everything needs to be thrown out.
I was looking on how to make homemade miso paste to make miso soup and other dishes so that I could avoid salt. Hypertension (high blood pressure) runs in our family. Can you make miso paste without salt or is it needed for preservation?
I wanna try tteokkbeoki
For tteokkbeoki, I need gochujang
For gochujang, I need miso
For miso, I need koji,
and I have no idea what that is
Not like I have the other ingredients
It's a mold, it's used for its enzymes, you can order spores online and cultivate it yourself, it's very interesting
You can add any yeast to ferment your rice, or add regular yeast and rice into your miso paste and let them ferment there.
Alternatively, you can yeast extract (marmite, vegemite, ....etc) instead of miso. Just make sure you adjust to the salt.
Is it authentic? Not at all!
Is it close enough and delicious and is better than not trying altogether? Oh yes!
Rice that's been mixed with a specific mold, IIRC.
I've been trying to figure out how to make tteokbokki for last hour but whenever I feel like I'm one step closer bamm a new ingredient appear which I never heard
@@boravilleg2dlol this is what happens with me everytime I try to make it
for those who dont know what koji is, its the Japanese word for the Chinese 酱油曲 (soysauce mold)
Klasse ❤ Danke Lena … finde die Länge toll zum kombinieren oder auch wenn ich wenig Zeit habe … 15 min geht immer !💪 und tut so gut 💖🪷
Tried your recipe 3 times now !
First time after 6 months no change then around the 9 months it did change.. but the top layer had a cheesy smell .. unsure what i did wrong, but i removed it and tge bottom bit was exquisite.
Second time was a 💯 success and i had to give to all my friends 😂 again 9 months of fermentation
Third time is still fermenting... i ll check at the 6 month mark in june ♡♡♡ cant wait !
T
waste of time long fermentation process
@@freemasonry666everything homemade always tastes better! if you like the storebought variant, nobody will judge you, but please refrain from calling traditional cuisine that takes a while to make as a "waste of time", its a big part of asian cultures and its quite worth it when you try it!
@@freemasonry666 Lol, instant culture? GTFO😂
wow, miso soup very soon. It is very delicious but it looks not easy to make though😀. wouldn't mind if I had all the ingredients available. Miso is very healthy. Nice upload friend
Its not that difficult actually , plus you only need to make once every year or two! And it tastes so much better than the ones sold in the supermarket 😊
Thank You so much for the recipe.
God Bless !!!❤
oh i really look forward to try doing this :). I often buy miso but it will be so great to try do it myself. Thanks for teaching us how to
I say ...I wanna make miso paste ...what wait for six months ...get a starter miso...wait amazon...I was hoping to make n try it tomm😋
Great vid, you should make a video on white brown and red miso's and how to make each
Thank you for this!!! so clear and precise 🙏 cant I just use double the Miso starter instead of the koji itself, which probably contains the same bacteria? or how bout a probiotic capsule?
*6 months! I already thought cooking took too long.*
I think you can also let it go longer like a year
My son wants this soup in morning 😅💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀
You can start eating around 3 months .
Fermentation process takes long time
😂😂😂
Love from India 🇮🇳❤️🇯🇵
I knew it was beans!!! When I tasted miso soup for the first time I was like wait... this tastes a lot like my moms bean soup... just she used only black beans.
😄 it is basically fermented beans
Hi, amazing recipe, what js the self life of this paste, and how to store it
You kinda have the same cinematography as peaceful cuisine’s channel. Idk if you know him though. Its kinda relaxing and makes me fall asleep lol keep it up!!
Hi! Thank you very much for the video, it is great! I want to ask - why in the video you write 250 grams of soy beans and in the description 500 grams of cooked soy beans? And also - Do you use some of the cooking water from the beans also?
Hi! 250g dry beans would be roughly 500g cooked beans , as the beans would soak up some water :) no, I don’t use the cooking water
@@plantcept5455 Thanks a lot! :)
Thank you
Yoü are a genius !!! Ty
Whats the shortest you can go when fermenting miso?
I guess there's no shortcut to do it
Commercially some has only done it for 3 months. But the longer it is, the more umami it can develop.
Thanks. Fermentation could have taken 7 days. Then you add salt. Put it in plastic container. Try it and see. Great.
Thank you♥︎ Nice video♥︎♣︎
Mến chào bạn. Tôi rất vui khi xem được video của bạn. Tôi xin gửi lời chào từ đất nước Hà Lan. Mến chúc bạn vui❤
Here in India in the north eastern states we have soya bean paste that is fermented and it has a strong smell. I wonder if the miso paste also has a pungent smell. And can I use the one here in India?
I haven't tried the Indian soya bean paste, it might taste slightly different, but I guess you can use that for cooking too
Thank you for your video. Do we need to wash and rinse the koji rice before soaking it?
You don’t need to
Vendo seu vídeo, ficamos com a sensação que o arroz koji estava sem os esporos e com isso o missô teria sido fermentado pelo starter de missô que você colocou.
Agora fica a pergunta, seu arroz estava com os esporos? Se estava aonde conseguiu? Estou a procura deles para poder fazer missô em casa. Obrigada pela atenção e ótimo natal!
O fungo utilizado neste vídeo é uma broca seca, pelo que o fungo está apenas dormente. Estão activos durante a maturação e transformam os grãos de soja em miso.
Where can i get coji rice
So gut
Do we have to open the jar regularly to allow it to breathe while fermenting, or open it right after six months or so?
No, you don’t need to open it until after six months :)
@@plantcept5455 Thanks 🙏😊
It is ok to use normal rice? Like the one for sushi.
I’m afraid you can’t , as Koji rice has a fermentation culture
@@plantcept5455 oh, thank you very much
Is it okay im fermenting it for only a month (or so) its for a school project and my deadline is in a month
Nope
In the video, you use 100g koji rice, but in the description you say 200g koji rice. Which is it please? My beans have finished cooking and I don't know how much koji to use - thanks!
فول الصويا المخمر ( الميسو ) مفيد جداً ، و مخفض للكوليسترول LDL الضار ، و مذيب للبلاك الذي يبطن جدار الشرايين و يسبب تصلب الشرايين و قصور الشريان التاجي .
Okay so here is the problem, I can't get koji, or miso starter. Can I use plain old yeast?
I’m afraid yeast is not a replacement for koji, have you checked online ? I got mine from Amazon
Same problem.
Can I sub sushi rice for koji and I know koji helps with fermentation and is sweet tasting but will it work?
For miso starter, can I use the store bought miso to use as a starter?
What if we don't have matured miso?
Thanks for your video.. But i can't wait for 6 months .. I'll buy it😂
Should try it once, it’s much better than the store-bought ones 😊
Can I do it without the koji? Only with soy beans?
No, koji is the bacteria that will ferment the soy beans and turn it to miso.
Hi do you know how to make miso paste into nutritional yeast?
I haven't done it myself, but I guess you can try drying it and grind into powder
What exactly is a miso starter? Do we need to purchase it or it can be made at home? This whole recipe is vegetarian right?
It’s just matured miso, if you don’t have it, you don’t need to use it for the first time, and yes recipe is vegetarian
How long can it be open after that?
What's it for?
Can u make miso with other kind of beans? Like navy or red bean?
Of course. Also lentils. I will soon do a chickpea with cashew miso.
I wondering I’d one can make chick pea paste instead of soybean for a soup and a recipe calls for dark or red so what makes it dark or red? Where do you get a miso starter?also on amazon they have glass weight rounds for canning and this would be good for this
Amazon. Koji kin.
What if my country is humid? Will it be better to keep it in the fridge to ferment? Does it make a difference?
It will not ferment in the fridge. It needs a warm environment to work. Best to keep it 100% airtight during fermentation.
Hi. How to make the rice koji? Is it just plain rice that is ground?
The koji rice is actually difficult to make because it is mold, but the good kind. You’ll need to maintain the right temperature and humidity while the mold is growing. If there’s a small area where the colour of the mold changes, everything needs to be thrown out.
What does miso taste like?
I was looking on how to make homemade miso paste to make miso soup and other dishes so that I could avoid salt. Hypertension (high blood pressure) runs in our family. Can you make miso paste without salt or is it needed for preservation?
Salt is needed otherwise there’s high chance bad bacteria will thrive with the high moisture content
I read that research shows the health benefits of miso overpower its high sodium content.
The salt is needed for preservation
Can I do it with out the miso starter ?
You can actually
@@plantcept5455 thank you so much 💕
Did they say 6 months 😮
Terminei de me escrever dei meu link,vou aprender
What is kodji ?
It’s been 6 months sitting in a pantry. Tried a nibble of it today, kind of tasted sour. Is this normal?
need more info. how sour was it?. how much koji did u use? how much salt? what strain of koji did u use? what type of soybeans?whats the color?
But is far too much salt,can i make it with less salt
Greta! Buy Just a question, why don't you Cook the rise?
That’s not normal rice , they have been steamed and fermented
@@plantcept5455 ok thank you! So if i have rise with koji i should First steam then out It in water Luke in your video?
@@federicosbiroli4480 there is no rice used in the recipe, just use koji
Hey, I was just wondering if miso paste halal?
Miso matang yg di campur itu maksudnya bgmn
Can we use cooked rice instead of koji???
They are different I am afraid
Hi, Do we need to refrigerate the paste?
After 6 months of fermentation, you can then store it in the fridge
@@plantcept5455 for how long will it last? 🤔
@@aaryanrohra5831 for months in the fridge
Is that ok if I didn't use Koji?
Have to use koji. It is the bacteria that you want that can ferment the beans to make miso.
❣️❣️❣️❣️❣️
1:46 make sure to not do this while you have little wounds or scratches on your hands...
Can you please tell what is Koji in English?
Koji is cooked rice that have been inoculated with a fermentation culture called Aspergillus oryzae
Did you use iodised salt?
I used sea salt
@@plantcept5455 ok. Thanks for replying!
@@plantcept5455 can we use normal table salt?
@@aaryanrohra5831 yes :)
Usas miso para hacer miso😅😅😅✌
So i need miso to make miso...
ممكن تصنعها بدون الارز لانه غير متوفر
I can't recognize the ingredients
How to make DRAK miso can you help
6 months?!!!!!
Nasi Koji tuuuh apa
So basically if you need miso to make miso and you have to wait 6 months, just buy the god damn miso 😂😂
Literally no one
Me NARUTOOOO
So... I need miso to make miso.......
Not really. But you need koji rice to make miso.
I am surprised you have hindi subtitles. R u indian ?
No , I used google translate , please do let me know if there are any mistakes 😄
What the heck after 6 month!!
Wtf is koji bro
The salt... that's too much!
That’s how you you keep it from going bad, you only use a small amount of miso when you use it anyway
Nope, am not waiting 6 months to make ramen
just buy it instead of the long process