i recently found a video about it. they put steamed rice into the corn leaves like tamales. and let them fermantated abot 3 days, checking everyday for white mold and discarding colorful ones. then they added white ones to big batches of rice like in this video. but they dont recommend doing this procces at home incase of wrong mold growing. they check white molds on microscope.
華語讀者請關閉字幕 Non Chinese Readers, please turn on Closed Caption "CC" Ingredients 材料表 www.beanpanda.com/110496 自製鹽麴 www.beanpanda.com/13164 自製味噌 www.beanpanda.com/15300 自製腐乳 www.beanpanda.com/18113 自製甘酒 www.beanpanda.com/109687 Koji Amazon Link amzn.to/2HVv0zs
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?
Koji rice is cooked rice that has been inoculated with Aspergillus oryzae This mold is different from other yeast You can get the koji from amazon amzn.to/2HVv0zs
Hello, thank you for sharing this simple tutorial video in how to make Koji Rice. From time to time, I do ask some YouTUBERs here to describe the aroma of Kome Koji and received many different answers. Most of them clearly said it has a sweet aroma and so far only said it has a green tea aroma. I know you did mention the aroma is like chestnut starch. But, had you ever encountered with a green tea aroma when making Kome Koji?
@Habibie The different koji mold of the original brand result in varying flavors of koji, which is not surprising. Similarly, when it comes to each type of food, the effects of each person's sense of smell can also differ. The koji that I use in this video, I found it taste sweet aroma but never detected a green tea aroma. However, as long as there are no colorful fungal threads. The koji rice cake present a thick, pure white consistency, it can be considered a success
@@beanpandacook Thank you for your quick response with some advices. A few days ago, I made a very tiny substrate with cooked rice on a 1 cm x 4 cm dried corn husk and incubated @37.8°C (that is a factory setting on my W9005 Digital Temperature Controller for eggs) for 72 hours until it produced green spores. When I removed the plastic seal, the aroma came out smelled like green tea (which confirmed to an answer from a YouTUBER who cultivate Koji Kin using some sun-dried corn leaves). At the same time and with a 1 cm thick rice substrate in a glass, I let it ferment in an incubator with a W3230 Digital Temperature Controller. After 12 hours, the rice substrate started to turn light yellowish and emitted a pungent sweet aroma with a slight of bitterness at the end. I let it incubate for 72 hours to produce green spores. Then, I continued to incubate it past 92 hours and the spores turned to reddish color. I searched through Google and YouTUBE videos and this looks more likely an Aspergillus Flavus fungus (en.wikipedia.org/wiki/Aspergillus_flavus) which can produce some toxic compounds known as mycotoxins.😏
Finally, I understand whats your problem. Some koji kin are in green colour that are for fermenting soysauce and soybean products. you could find ruclips.net/video/8YSNQ1PTV5o/видео.html. You are doing natural culture of koji kin which is quite different from what i am doing. The strains of mold used by ancient people were found in nature, but their effects were very unstable. Modern ways of koji kin are purified and extracted using technology to obtain the most suitable and strong spores for fermentation which are Not easily contaminated. There is a certain risk in trying to culture your own koji kin, and I do not encourage this method because without scientific instruments and professional knowledge, it is difficult to determine the nature of the mycelium obtained. From the point of food safety, I still recommend purchasing branded koji kin for inoculation.
@@beanpandacook Thank you for your quick response with recommendation. First of all, my sincere apology for not being straightforward letting you know what I've been doing on w.r.t cultivating Koji in the first place. I started getting interest in Koji about 6 months ago when my friend who bought a defective ZFX W9005 Eggs Temperature Controller didn't know what to do with it when AliExpress gave a full refund. So, I took over and started to tinker with it. Using this W9005 and a used shipping carton box, I was able to construct a simple makeshift incubator and used it to ferment the Indonesian "Tape Ketan". The end product was spectacular. This makeshift incubator had since been decommissioned due to a fire hazard. Regardless, this experiment gave me some insight idea on the simple basic working knowledge of an incubator. So, at the beginning of the year, I headed to AliExpress and found a W3230 Digital Temperature Controller under US $2 + a Free shipping to US. Also, local retail companies, i.e. HomeDepot, Walmart, etc., had some big sales on merchandise left over from last X'mas sales and one of them was an extension cord (under US $1.5). With an inexpensive basic Electric Lunch Box (under US $3), a W9005 or W3230, and an extension cord, I was able to construct a mini semi-permanent simple incubator/dehydrator and/or a slow cooker to ferment "Tape Ketan", "Tempeh", and Yogurt. During this time, I ran into some YouTUBE videos on how to cultivate Kome Koji and/or Koji Kin sans a Koji starter. At first, I didn't feel like trying to cultivate Koji due to the same reasons you mentioned above. To make a long story short, I recently decided to jump into the bandwagon and here I'm still swimming in a shallow water. Until I am pretty convince with the result I cultivate is an Aspergillus Oryzae fungus, I don't think I will use it to ferment anything for consumption. This means I will need to spend a lot of $$ to invest on the right equipments to be able to identify the Aspergillus Oryzae fungus. Living a frugal life, this will be out of my reach. This leaves me two choices, namely buy a commercial Koji Kin or asking any Koji users here to send me a minimal sample to cultivate and compare. Sure enough anyone here will say that I will end up losing some of my free time as well as paying some additional electric bill, instead of buying some Koji Kin. However, doing all this to learn something new is a whole lot of fun for me to enjoy. Also, this gave me some insight idea on how to repurpose any old electric cooking vessel (with a manual switch) as an incubator, a dehydrator, a variable temperature controlled slow cooker (thus a sue vide), etc. Last but not least important is I get to know and/or chat with nice people like you and to learn something new from. Again, thank you very much for all your responses with advices. Cheers.
Hi, thank u for your video. I tried to use store bought dried /dehydrated koji rice to do like what u touched but after 30hrs the rice turn abit yellowish green tea colour (a little coated) .... And after 43hours the rice coated more....Is this colour normal ?
Do you keep the oven temperature the same at 35 degree all the time ( from beginning until the end) ? Do you monitor the rice temperature ? After 28 hour , the rice get warm by itself , do you still need to maintain the oven temperature 35 degree or not ? After 38 hours , my rice get some green spores before all the rice turn white ? Can you tell me what I did wrong ? Thank you .
Yes, it is required to monitor the rice temperature, when the rice get warm itself, there is no need to maintain the oven temperature, when the rice rise over 35C, flip the rice cake to cool down a bit
that is a steam oven, so basicly in this case it plays the role of a steamer. Just use a regular steamer or put the whole bowl of the rice in water and let the water boil for 50 mins (don't let the water contact with the rice)
Thank you for sharing your process on koji making. I tried making a batch this weekend following your steps, but the resulting mold was grey in colour. Is this considered failed?
Hello @肥丁手工坊 Beanpanda Cooking Diary . I really appreciate for this awesome informative and relaxing video. This is the one of the best video i have ever watch on RUclips. Keep it that way, thank you so much! But i have a question. I watch other Koji-Rice videos and rice goes green with spores. But your Koji-Rice is perfect! nearly pure White. Is there any technique that i can keep that white formations? I want my Koji-Rice white as possible. More mycelium less spores. What can you suggest about that?
There are different kinds of koji starter. The white koji starter I used in the video origin from Japan. This kind of koji are usually for making of sake, miso, amazake and Japanese soy sauce. I have used the green koji which origin from China for making soy sauce and doubanjiang ruclips.net/video/8YSNQ1PTV5o/видео.html ruclips.net/video/62_VlV0Im9U/видео.html
@@beanpandacook So one of them is white and one of is green you say. I assume one of blended Koji Mycelium and other one is spore? Because i never seen in videos, a white Aspergillus Oryzae spores on youtube.? Could you answer this please?
The koji will not go to spore if left in the warm. However, it will smelt not good I would recommend dehydrated it before store in the fridge. To reproduce it, fresh sample will be more active and stable
Thanks beanpanda! I think I'm going to try to cultivate wild aspergillus oryzae from corn husk or rice grains and see what I can get. I won't use it for food unless I get certified a. Oryzae though.
I ask you to help me deal with a problem that always occurs with me when I make koji rice. After 48 hours the rice is white and tastes sweet, but it does not hold together as one piece as in your video..Is this bad..How can I solve this problem?
@@beanpandacook Hi First I thank you fo answering my question.. So that mean it is not bad if the rice didn't sticky at the end. ..? About koji starter I bought them from Amazon .
Yes, you will find that the koji rice on the market have some differences in appearance Some are pie-shaped, some are individual granular It would be a success if it grows up like what you bought
Darn... I was hoping to be able to make Rice Koji without existing Rice Koji as a starter, because I can't buy Rice Koji where I live. Ah well. Still an informative video! Thank you.
Look up Sandor Kat's book the art of fermentation, I've heard you can cultivate wild aspergillus oryzae from corn husks or rice ears and isolate asp. Oryzae from other toxic wild molds if you do it right. It's possible, I'm sure about that much. It's just really new to people who speak English
Please explain to me. I also use an oven to grow mold on the rice. I use 35 degrees oven condition during the first day and then I turn the oven off because the mold generates the temperature itself. But the temperature of the rice grows very fast and I should take it out and separate the rice seeds very often. Abour each 4 hours a day. Under this condition my rice does not turn out into a cake like it is shown on this video. And the mold does not grow evenly on the rice seeds. Please comment.
You should test the rice temperature as well. If the mold temperature is too high, then it should be taken out of the oven. Let it fermented at room temperature
Koji rice is not recommended to consume directly It's great for marinating meat or chicken or vegetables, It will enhance the taste with koji sweet aroma
Hi Beanpanda, very nice food you make. My question is that what brand of blender you are using to blend the materials. It looks small and very functional. Thaxxx.
@@beanpandacook Thank you for reply. I was asking the small cup blender you were using to blend powder in small quantity. It amazes me a lot because I need such small device than bigger one. Thank you very much!!
@@beanpandacook OK thanks Last question if you please I made koji rice, it became white and sweet but didn't sticky together in the end after 48 hours, Is there any problem?
It became white and sweet is a good sign you may extend the fermentation process to 72 hours and let see how it go There are lot of reasons that affect the speed and process of fermentation Room temperature, humidity and the active of koji mold, etc
@@beanpandacook First of all i thank you and I appreciate your cooperation. About room temperature and humidity it was: Temperature between:35-42 Humidity about: 95-99% Duration of fermentation and procedures during it: 2 days First maintenance after 20 hours and checked and tested by mixing the rice and ventilating it whenever the temperature rose above 40, about 3 or 4 times I hope the details are clear
![[Homemade fermented food] Japanese couple's fermented food life / soy milk yogurt / Taipei life](http://i.ytimg.com/vi/MU6DAFxkk7M/mqdefault.jpg)
希望可以教怎麼製作酒曲❤
终于在我这里找到New Zealand当地产的一家，在Nelson，日本人自己做的，还有miso paste，赶紧订购了一公斤koji，太开心，给需要的朋友。
我在奥克兰，找了两年都没找到，请问有什么办法买到Nelson这家的koji?
請問香港-NewZealanb在哪個位置！有誰知道呢？
Hello sister, it's my first time making koji, what should I use to replace the starter koji mold ?
For food safety, starter koji mold should not be replaced
you can shop on amazon
amzn.to/4dX67ye
An important question: where can we find the scratch for made OWN koji mold?
Near clementi mall Singapore 🇸🇬
i recently found a video about it. they put steamed rice into the corn leaves like tamales. and let them fermantated abot 3 days, checking everyday for white mold and discarding colorful ones. then they added white ones to big batches of rice like in this video. but they dont recommend doing this procces at home incase of wrong mold growing. they check white molds on microscope.
请教一下老师，视频中的圆米就是糯米吗
Would the same method work for Red yeast rice as well ? Kindly share.
Fermentation temperatures vary
謝謝您的分享，整個制程都👍，不過想請問，我沒有米麴但有酒釀麴是不是也可以呢？ 請賜教，謝謝☺️
米麴和酒麴是不同的菌種
個性和用法都不一樣噠
ありがとうございました。来週、私も米麴作ります。本みりんを作りたいです
華語讀者請關閉字幕
Non Chinese Readers, please turn on Closed Caption "CC"
Ingredients 材料表
www.beanpanda.com/110496
自製鹽麴
www.beanpanda.com/13164
自製味噌
www.beanpanda.com/15300
自製腐乳
www.beanpanda.com/18113
自製甘酒
www.beanpanda.com/109687
Koji Amazon Link
amzn.to/2HVv0zs
支链淀粉，糯米是不是更好？
if i dont have koji powder
what can i use alternative?
這視頻做的很好，很用心，很清楚，非常感謝
謝謝你的鼓勵 ~
你也太牛了！ 米曲都能自己做。实在是佩服你 ！米曲 酒曲 豆曲 乳曲 都是好东西。 吃曲不得病 健康长寿安 ！
你可以教如何用amzake 做dough starter 嗎？及如何用其作麵包。謝謝你
Ha! 看到味噌也看到豆腐乳那兩集了，您真是太厲害了！
請問失敗的米麴，丟了可惜，還可以做什么料理，酒釀可以嗎？謝謝
發酵失敗很容易被壞菌感染不宜進食
肥丁大大你好^^~~~請問一下果乾機能恆溫!!可以當蒸烤箱用嗎?如果可以都話~~果乾機裡面要放一盤水嗎???
蒸烤箱可以乾果
但反過來果乾機不能當蒸烤箱用
我會用koji 做米粷，從此以後不用還，真的很貴。
请问肥丁，我做的米麴吃的时间口痒痒的是什么原因呢
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?
Koji rice is cooked rice that has been inoculated with Aspergillus oryzae
This mold is different from other yeast
You can get the koji from amazon amzn.to/2HVv0zs
Wow! 期待老師能早日傳授miso和豆腐乳的製作方法。感謝您！
miso好像已經有了吧...
＠CY
給你參考
自製味噌 www.beanpanda.com/15300
豆腐乳 ruclips.net/video/ke5ZNeJ0KSo/видео.html
請問老師為何一定要用礦泉水？
如果用白開水可以嗎？
Скажите пожалуйста, как высушить рис для длительного хранения?
Hello, thank you for sharing this simple tutorial video in how to make Koji Rice.
From time to time, I do ask some YouTUBERs here to describe the aroma of Kome Koji and received many different answers. Most of them clearly said it has a sweet aroma and so far only said it has a green tea aroma. I know you did mention the aroma is like chestnut starch. But, had you ever encountered with a green tea aroma when making Kome Koji?
@Habibie
The different koji mold of the original brand result in varying flavors of koji, which is not surprising. Similarly, when it comes to each type of food, the effects of each person's sense of smell can also differ. The koji that I use in this video, I found it taste sweet aroma but never detected a green tea aroma. However, as long as there are no colorful fungal threads. The koji rice cake present a thick, pure white consistency, it can be considered a success
@@beanpandacook Thank you for your quick response with some advices.
A few days ago, I made a very tiny substrate with cooked rice on a 1 cm x 4 cm dried corn husk and incubated @37.8°C (that is a factory setting on my W9005 Digital Temperature Controller for eggs) for 72 hours until it produced green spores. When I removed the plastic seal, the aroma came out smelled like green tea (which confirmed to an answer from a YouTUBER who cultivate Koji Kin using some sun-dried corn leaves).
At the same time and with a 1 cm thick rice substrate in a glass, I let it ferment in an incubator with a W3230 Digital Temperature Controller. After 12 hours, the rice substrate started to turn light yellowish and emitted a pungent sweet aroma with a slight of bitterness at the end. I let it incubate for 72 hours to produce green spores. Then, I continued to incubate it past 92 hours and the spores turned to reddish color. I searched through Google and YouTUBE videos and this looks more likely an Aspergillus Flavus fungus (en.wikipedia.org/wiki/Aspergillus_flavus) which can produce some toxic compounds known as mycotoxins.😏
Finally, I understand whats your problem.
Some koji kin are in green colour that are for fermenting soysauce and soybean products. you could find ruclips.net/video/8YSNQ1PTV5o/видео.html.
You are doing natural culture of koji kin which is quite different from what i am doing.
The strains of mold used by ancient people were found in nature, but their effects were very unstable.
Modern ways of koji kin are purified and extracted using technology to obtain the most suitable and strong spores for fermentation which are Not easily contaminated. There is a certain risk in trying to culture your own koji kin, and I do not encourage this method because without scientific instruments and professional knowledge, it is difficult to determine the nature of the mycelium obtained.
From the point of food safety, I still recommend purchasing branded koji kin for inoculation.
@@beanpandacook Thank you for your quick response with recommendation.
First of all, my sincere apology for not being straightforward letting you know what I've been doing on w.r.t cultivating Koji in the first place. I started getting interest in Koji about 6 months ago when my friend who bought a defective ZFX W9005 Eggs Temperature Controller didn't know what to do with it when AliExpress gave a full refund. So, I took over and started to tinker with it. Using this W9005 and a used shipping carton box, I was able to construct a simple makeshift incubator and used it to ferment the Indonesian "Tape Ketan". The end product was spectacular. This makeshift incubator had since been decommissioned due to a fire hazard. Regardless, this experiment gave me some insight idea on the simple basic working knowledge of an incubator. So, at the beginning of the year, I headed to AliExpress and found a W3230 Digital Temperature Controller under US $2 + a Free shipping to US. Also, local retail companies, i.e. HomeDepot, Walmart, etc., had some big sales on merchandise left over from last X'mas sales and one of them was an extension cord (under US $1.5). With an inexpensive basic Electric Lunch Box (under US $3), a W9005 or W3230, and an extension cord, I was able to construct a mini semi-permanent simple incubator/dehydrator and/or a slow cooker to ferment "Tape Ketan", "Tempeh", and Yogurt. During this time, I ran into some YouTUBE videos on how to cultivate Kome Koji and/or Koji Kin sans a Koji starter. At first, I didn't feel like trying to cultivate Koji due to the same reasons you mentioned above. To make a long story short, I recently decided to jump into the bandwagon and here I'm still swimming in a shallow water.
Until I am pretty convince with the result I cultivate is an Aspergillus Oryzae fungus, I don't think I will use it to ferment anything for consumption. This means I will need to spend a lot of $$ to invest on the right equipments to be able to identify the Aspergillus Oryzae fungus. Living a frugal life, this will be out of my reach. This leaves me two choices, namely buy a commercial Koji Kin or asking any Koji users here to send me a minimal sample to cultivate and compare.
Sure enough anyone here will say that I will end up losing some of my free time as well as paying some additional electric bill, instead of buying some Koji Kin. However, doing all this to learn something new is a whole lot of fun for me to enjoy. Also, this gave me some insight idea on how to repurpose any old electric cooking vessel (with a manual switch) as an incubator, a dehydrator, a variable temperature controlled slow cooker (thus a sue vide), etc.
Last but not least important is I get to know and/or chat with nice people like you and to learn something new from. Again, thank you very much for all your responses with advices. Cheers.
Hi, thank u for your video. I tried to use store bought dried /dehydrated koji rice to do like what u touched but after 30hrs the rice turn abit yellowish green tea colour (a little coated) .... And after 43hours the rice coated more....Is this colour normal ?
没有少量的米麴做种子，又如何去完成视频中的过程呢？请问哪里可以买得到？这是鸡和蛋的问题。
米麴菌沒有味道
自己培養米麴菌比較難去辨識是否安全食用
所以這做法是複製米麴
概念跟用買回來的優格
加入牛奶裡面發酵優格一樣
我做這個的原因可以參考 🍚 文字食譜 www.beanpanda.com/110496
请问蒸好的米是透明色还是白色？我做了一批米麹，很香但制成甘酒是酸的，也不甜。请问是我的米麹太干燥了吗？
品種有別，熟沒熟吃一口最準
甘酒酸
溫度過高或時間太長
發酵過了
甘酒的製作可以看這裡
ruclips.net/video/f6r7bbDdnS8/видео.html
Do you have a recipe for how to make mirin?
什麼都會做，好強
请问，做好的江米甜酒，可以取出少许，留作下次再做江米甜酒吗？谢谢🌹您很棒👍
انا عاوز ترجمة للغة العربية وشرح مفصل لعمل عجينة الميسو وشكرا انا من مصر وشيف سوشى ❤
老師，按照您方法，已經差不多3天了，已有白色毛毛，因為太濕，未能有乾爽米粒，一舊舊，我應該怎樣做?可以停止發酵嗎?
結塊的處理 👉 3:32
請問沒有蒸烤箱可以用一般的煮飯的電子鍋或是電鍋嗎?
發酵溫度不能過高或太低
電器必須要能調整到視頻裡指定的溫度
我做的，發了5日，唔甜。
是用錯溫度發酵？
麹はどんな白米でも作れますか.
Do you keep the oven temperature the same at 35 degree all the time ( from beginning until the end) ?
Do you monitor the rice temperature ? After 28 hour , the rice get warm by itself , do you still need to maintain the oven temperature 35 degree or not ?
After 38 hours , my rice get some green spores before all the rice turn white ? Can you tell me what I did wrong ?
Thank you .
Yes, it is required to monitor the rice temperature, when the rice get warm itself, there is no need to maintain the oven temperature, when the rice rise over 35C, flip the rice cake to cool down a bit
Thank You
What does he mean by steaming in oven.. we usually bake at a set temperature in oven right ?
that is a steam oven, so basicly in this case it plays the role of a steamer. Just use a regular steamer or put the whole bowl of the rice in water and let the water boil for 50 mins (don't let the water contact with the rice)
@@rachelj.3998 oh.. this makes sense to me now.. thank you..
請問老師，甘酒・米麹 可以做酒釀桂花小丸子嗎？
请问米后面的字怎么念，超市有卖的吗？
Thank you for sharing your process on koji making. I tried making a batch this weekend following your steps, but the resulting mold was grey in colour. Is this considered failed?
grey mold should consider failed
肥丁手工坊 Beanpanda Cooking Diary thanks for confirming
@@beanpandacook Can I use koji rice to make koji or i need koji started to make koji rice???
您好
請問同樣的方式是否適用於紅麴
謝謝
紅麴的發酵溫度不同
the starter you used is koji spores or koji rice ?? thank you so much
I use the koji rice from last batch
yeap. thank you alot
Is it okay if I use sushi rice?
Can you tell me how much rice you use to make koji rice? And how many grams of starter you use?
The recipe is on my blog
Please check the link below video~ thanks
@@beanpandacook the information is written in Chinese and I don't know Chinese
I am so sorry that the English ingredient name are missing
It is revised and ready for you now
肥丁老师, 我失败了！米饭蒸过熟会导致发霉吗
不會
多數是消毒和環境氣溫因素出問題
等天氣涼一點濕度較低時製作比較容易成功
可唔可以用蒸餾水？
Hello @肥丁手工坊 Beanpanda Cooking Diary . I really appreciate for this awesome informative and relaxing video. This is the one of the best video i have ever watch on RUclips. Keep it that way, thank you so much!
But i have a question. I watch other Koji-Rice videos and rice goes green with spores. But your Koji-Rice is perfect! nearly pure White. Is there any technique that i can keep that white formations? I want my Koji-Rice white as possible. More mycelium less spores. What can you suggest about that?
There are different kinds of koji starter. The white koji starter I used in the video origin from Japan.
This kind of koji are usually for making of sake, miso, amazake and Japanese soy sauce.
I have used the green koji which origin from China for making soy sauce and doubanjiang
ruclips.net/video/8YSNQ1PTV5o/видео.html
ruclips.net/video/62_VlV0Im9U/видео.html
@@beanpandacook So one of them is white and one of is green you say. I assume one of blended Koji Mycelium and other one is spore? Because i never seen in videos, a white Aspergillus Oryzae spores on youtube.? Could you answer this please?
老師：很久沒有看到妳的新片了！一切可好嗎？請問可否試試教怎樣造chickpea miso?
@@SuperFlo8888 今年做了 chickpea miso，等我整理好會來分享
Will this Koji go to spore if left in the warm, or would I need to find a fresher sample to reproduce it?
The koji will not go to spore if left in the warm.
However, it will smelt not good
I would recommend dehydrated it before store in the fridge.
To reproduce it, fresh sample will be more active and stable
Thanks beanpanda! I think I'm going to try to cultivate wild aspergillus oryzae from corn husk or rice grains and see what I can get. I won't use it for food unless I get certified a. Oryzae though.
Good Luck 👍👍👍
@@beanpandacook , To make Shio-Koji do i need fresh Koji-Rice? Or can i use dehydrated fridge stored Koji-Rice?
請問瀝水的時候為什麼不要 抖動篩網？
減少碰撞
保持米粒完整
I ask you to help me deal with a problem that always occurs with me when I make koji rice. After 48 hours the rice is white and tastes sweet, but it does not hold together as one piece as in your video..Is this bad..How can I solve this problem?
The final product depends of which type of original koji rice as starter
ruclips.net/video/wlKcSWq17Wo/видео.html
@@beanpandacook
Hi
First I thank you fo answering my question..
So that mean it is not bad if the rice didn't sticky at the end. ..?
About koji starter I bought them from Amazon .
Yes, you will find that the koji rice on the market have some differences in appearance
Some are pie-shaped, some are individual granular
It would be a success if it grows up like what you bought
@@beanpandacook 😘
叻叻肥丁，睇你的片學到好多嘢，多謝你的分享
謝謝你的鼓勵﹗
你好，想問一下佈麴後已發酵48小時，有毛毛出現，但不是結塊，感覺有點乾所以有噴水，這樣我可以繼續發酵嗎？如果有的米只有一半白白的會影響使用嗎？謝謝🙏🏻
可以再觀察12小時，一般72小時內完成，若未能表示菌種活性較弱或環境溫度條件不理想，發酵未完成比較容易變壞
@@beanpandacook 那如果有部分有結塊，我是否可以挑選部分完成發酵的使用？
注意沒有長別的顏色的霉菌就可以
米曲霉发酵到后期不应该是黄绿色的吗？
黃綠色是另一種菌
日本的米麴菌是白色的
Darn... I was hoping to be able to make Rice Koji without existing Rice Koji as a starter, because I can't buy Rice Koji where I live. Ah well. Still an informative video! Thank you.
Look up Sandor Kat's book the art of fermentation, I've heard you can cultivate wild aspergillus oryzae from corn husks or rice ears and isolate asp. Oryzae from other toxic wild molds if you do it right. It's possible, I'm sure about that much. It's just really new to people who speak English
I got mine on Amazon.
請問 米 只要米心熟透就可以，
一定要用蒸的嗎 ?
用煮飯的方式煮熟，可行嗎.......
煮都會爛
@@beanpandacook
你的意思是用蒸的可以保留米粒形狀，用煮的雖然米粒熟了，但必較無法保留米粒的形狀(會爛)，是嗎?
是啊
你好 方便告知你的蒸炉是啥牌子的 有蒸和烤的功能是吗 谢谢
www.bosch-home.com.hk/zh/product-list/cooking-and-baking/ovens/compact-built-in-ovens/CSG656BS1B#tab1
米曲的菌种是与甜酒酿的菌种一样吗？
不一樣～
還是需要少量米粷粉才能培養，原本不是要制作的嗎？為什麼還是需要少量的粷粉去培養呢？
那時我只剩下有約 10 g 多一點
甚麼都不夠做
然後培養了 820 g 的米麴唷
肥丁手工坊 Beanpanda Cooking Diary 你的意思是說要制做米麴還是需要把米麴磨成的粉當做菌種加進去才能做成米菌嗎？那用做菌種的米麴怎麼做的呢？
各種微生物確實是存在我們周圍
但是從零開始培養或收集麴菌是比較困難的
因為我們現在的生活環境太多變數
而米麴、酒麴等菌種是人們用科學的方法
從野生菌種裡面分離純化出強大
適合其發酵特性的菌種
增加發酵過程的穩定性
減少污染的機會
想請問~~
放入冰箱泡10小時的原因是甚麼?(先泡軟讓米粒後續可以熟的均勻?)
用棉布加蒸籠的方式蒸40-50分鐘而非電鍋的原因?(避免鍋巴?)
第一次做如果沒有"用剩的米麴"怎麼辦?買現成的米麴?如何不用現成的米麴自製米麴呢?
謝謝:)
先泡軟讓米粒吸飽水份可以軟化米的組織
容易熟和讓菌絲容易進入
米是蒸熟，間接加熱而非直接加熱
所以不適合用電鍋煮
過熟或煮硬的米都不能保持米麴的形狀
一翻麴便會散開
各種微生物確實是存在我們周圍
但是從零開始培養或收集麴菌是比較困難的
因為我們現在的生活環境太多變數
而米麴、酒麴等菌種是人們用科學的方法
從野生菌種裡面分離純化出強大
適合其發酵特性的菌種
增加發酵過程的穩定性
減少受污染的機會
@@beanpandacook 了解了~~謝謝你迅速及詳細的說明~~♥♥♥
若手上没有少米麴可以打成粉末米麴做引路，也是相同做法吗？
米麴菌種是必須的
沒有需要購買
老师 您好！ 想请教一下您 这个koji 发酵成功以后 可以干燥打碎当作下一批次的菌种使用吗？ 如果可以请问要如何干燥的？ 室温还是烘干机 （如果是烘干机那么温度设定最高是多少呢） ？ 谢谢
可以做菌種
使用的時候才打碎
米麴保存用乾燥用烘干機40度
脫水便可以
@@beanpandacook 好的谢谢， 还有一个问题 我尝试了使用barley来做原料进行发酵，到42-48 小时左右他都会呈现出一些偏黄色的色样 一批几个批次会有淡黄色菌落 请问这是发酵过头了 还是有杂菌 用的是买的 koji kin 種麹
米麴菌有幾種的
有的是黃綠色
不好意思，我孤陋寡闻。请问米粷是要来做什么的？谢谢
詳細的介紹可以看看 ❇️ 文字食譜
www.beanpanda.com/110496
@@beanpandacook 谢谢。
糯米可以吗？
請教老師: 可否用糙米代替白米? 我想令甘酒更有營養, 但不知糙米層會否阻礙發酵?
糙米的穀太硬
菌絲難進去
容易失敗
@@beanpandacook 是否一定要用日本肥身米, 可否用一般泰國窄身米? 我反而不想太多高糖或澱粉質, 而是要當中的koji 成份. 我在香港很難找到甘酒, 唯有自己做.
兩者的糖份不會相差太多
但是短米的澱粉質比較容易分解
谢谢您的分享！请问做好的米麴需要通风晾干再储藏吗？需要晾多久？长时间暴露空气中菌丝会死去吗？谢谢您！🌹
米麴的活躍溫度高於室溫
所以一般室溫下會在休眠狀態
通風晾乾 1～2天
我放冰箱保存
哦太谢谢您这么快给我回复😊我已经做成功了，真的是绒绒的白毛淡淡栗子香，我这里室内温度27-30度左右，比较干燥，没有开空调，所以有点担心，刚赶紧做了些麴盐，剩下密封放冰箱了，呵呵我这就去拿出来通风，再次感谢！
肥丁手工坊請问老师做好的米麹可以像红麹一样晒干收留嗎？請给我嗒案嗎？
可以
肥丁手工坊 Beanpanda Cooking Diary 谢谢你！
這樣備製完的麴種，可以儲存多久不會被雜菌攻擊，或者死亡呢？還是說有孢子就可以再長出來？
乾燥無水份
真空保存後
可以放6～9個月不變壞
需要再做米麴時
取少量打磨成粉狀就可以做麴種培養新的米麴
做鹽麴的話可以參考以下視頻
ruclips.net/video/V_mhfb1nTOY/видео.html
@@beanpandacook 感謝你分享知識
老師好 菌種太少，我加了菌種，出麴過程偶有1-2粒米是微黄，我把它挑掉。出麴後都是白色，這樣，這些米麴可以用嗎？
白色的可以用～
若之後變色就不能用
感謝老師回覆～
Please explain to me. I also use an oven to grow mold on the rice. I use 35 degrees oven condition during the first day and then I turn the oven off because the mold generates the temperature itself. But the temperature of the rice grows very fast and I should take it out and separate the rice seeds very often. Abour each 4 hours a day. Under this condition my rice does not turn out into a cake like it is shown on this video. And the mold does not grow evenly on the rice seeds. Please comment.
You should test the rice temperature as well. If the mold temperature is too high, then it should be taken out of the oven. Let it fermented at room temperature
May I ask where you live ? Because the weather of temperature in where you live also important need to use oven or not...
@@馬小七 I live in Hong Kong. I made this video in winter. Room temperature around 20C
請問在發酵的過程中， 氣味是否像芝士一樣呢？謝謝 ❤
我覺得不像芝士
是米香
Hi there, may I ask after finishing making the koji rice, can we eat it directly?
Koji rice is not recommended to consume directly
It's great for marinating meat or chicken or vegetables, It will enhance the taste with koji sweet aroma
@@beanpandacook Thank you! Love your video
Can i use glutinous rice? xie xie ni
Only suitable for rice
如果没有米曲用什么可以代替？可以用酸奶吗？谢谢！
菌種是獨一無二的
菌種連結在影片下方
肥丁，我终于买到米麹，但是家里没有研磨机怎么办？手动用研缽和研杵碾碎可以吗？
儘量碾磨成末
請問我是否可用做甜酒釀的酒麴製作米麴？ 謝謝
菌種不是一樣的喔
感謝回覆
请问米麴，英文是koji, 是酒饼吗？
不是
请问可以用来发酵豆瓣酱吗？
謝謝您無私分享
🤗
若沒有蒸籠 可以使用電鍋嗎??
Can you use koji rice to inoculate fresh rice, or do you need a koji starter culture?
I use koji rice as starter in this video
Hi Beanpanda, very nice food you make. My question is that what brand of blender you are using to blend the materials. It looks small and very functional. Thaxxx.
Blendtec amzn.to/30OssK0
@@beanpandacook Thank you for reply. I was asking the small cup blender you were using to blend powder in small quantity. It amazes me a lot because I need such small device than bigger one. Thank you very much!!
The small one bought from taobao s.click.taobao.com/wzmTawv
Hi
Can I do this with any kind of white rice?
Short grain rice is the best choice
@@beanpandacook
OK thanks
Last question if you please
I made koji rice, it became white and sweet but didn't sticky together in the end after 48 hours,
Is there any problem?
It became white and sweet is a good sign
you may extend the fermentation process to 72 hours and let see how it go
There are lot of reasons that affect the speed and process of fermentation
Room temperature, humidity and the active of koji mold, etc
@@beanpandacook
First of all i thank you and I appreciate your cooperation.
About room temperature and humidity it was:
Temperature between:35-42
Humidity about: 95-99%
Duration of fermentation and procedures during it:
2 days
First maintenance after 20 hours
and checked and tested by mixing the rice and ventilating it whenever the temperature rose above 40, about 3 or 4 times
I hope the details are clear
同样的方式可以做出做醪糟用的酒麴吗？
酒麴的菌種是另一種微生物
请问米曲能做甜酒酿吗
可以做日本甘酒
ruclips.net/video/f6r7bbDdnS8/видео.html
但不同於甜酒釀
ruclips.net/video/7PQ7bp5Hhjc/видео.html
菌種不同唷～
請教老師：紅麹的制做方法也是一樣嗎？
差不多
下次我拍個影片
好期待喔⋯⋯有老師真好！
肥丁大大~請問菌種用白殼嗎?(做酒釀的菌種?)
它們的菌珠是不一樣的～
酒釀的菌種做不成米麴
了解~剛有趣網站看了.要長白菌.很喜歡手做~但很多東西不太明白~感謝肥丁大大的回覆@@beanpandacook
請問做米麴是否要用特別的米呢。我已經做了三次，但都失敗，有什麼方法可以解決呢，謝謝。
換菌種～
@@beanpandacook 但香港買不到，怎麼辦呢。因為我用嚟整包的。
買現成的米麴做菌種
citysuper 有買
可以參考這篇
www.beanpanda.com/13164
完整圖文食譜 Written Recipe
www.beanpanda.com/110496
@@beanpandacook 現在很難買，如果有我都不用自己做，但都多謝你
我就是買了現成留一些放冰箱做菌種
買不到時用這些種菌成功率和安全性高很多
自己做菌種太多不確定因素
很容易有食安問題
請問若使用優格菌粉來替代合適？
完全不同的微生物不能代替
請問可以怎樣醃蔬菜，謝謝
做米麴，其實是用糯米還是食飯的白米呢？🤔謝謝回覆
珍珠米／粳米／東北米都是一樣的品種
感謝您的影片，
跟著妳的步驟，這次製作米麴應該算成功了，想請問一下
剛做好的米麴需要放置室溫乾燥嗎 ? (如果需要，要多久時間?)
還是不需要乾燥，等降溫就可冷凍保存。
天氣乾燥可以室溫乾燥1-2 天
最好放在發熱電器附近
這樣水份會蒸發的較快
如果天潮濕用風乾機45度 4-6 小時
我在美國請問那裡可以買到米麴菌
amazon
打開影片下方的描述
請問一直用米麴磨成粉去種麴成爲下一代米麴，這樣下去幾代後，那個麴菌會不會變異產生不好的菌種？
我做到第3代都是可以的
沒有先進的儀器，如探熱計，恒温焗爐，新手不容易成功啊！
別沒信心 只要乾淨 有室溫計 都會成的
第一 布麴 35~40度
蓋布 保溫 約第二天 開始 注意 發麴溫度勿超過40度 噴水降溫 也有助發麴
如果是沒有先進科技你会用古老的方法吗？
@@yongsiewchern615 會唉…我第一次 就是傻傻的做 有耐心 弄乾淨 就成
我也是用保麗龍箱改的
加上內盒 不到200元
自製味增有成功
好吃
沒有米麴菌和什麼粉未種菌弄不成？它的英文是什麼？
看一下🍚 文字食譜 www.beanpanda.com/110496
肥丁手工坊 Beanpanda Cooking Diary 謝謝你的分享
肥丁會做釀米酒用的酒麴嗎？
可以请问这个和盐蘜有什么分别？
谢谢
米麴是鹽麴的原材料
@@beanpandacook
谢谢你
米麴能做酒
肥丁好厲害👍
所以最开始的一点点还是得买对吧？希望淘宝买得到～
你好，請問你在淘寶買到米麴嗎？
請問可以保存多久