How to make KOJI in home
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- Опубликовано: 16 сен 2024
- KOJI is the raw material for miso, sake, mirin and amazake. When koji is mixed with salt or soy sauce, it gives a delicious taste. Koji contains many enzymes and helps the stomach and intestines function, so it is healthy to include it in the diet and improves the immune system.
【ingredients】
Rice, KOJI Yeast
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Well explained . thank u very much. Thank u. Thanku.🙏🙏🙏🙏
Good luck to you!
Question: How did they do it in Japan a THOUSAND years ago???
Today, almost all sake breweries buy seed koji from a specialist to produce koji, but until the Meiji era, many breweries made their own seed koji at their own breweries. Alternatively, there was a method called "tomo koji", where the koji that had worked well last time was saved and used as seed koji for the next batch.
Alternatively, Koji-kin is cultivated using "ina koji", a natural koji fungus that grows on rice ears.
thank you!!!!
Thank you for making this video! I'd like to see how you made your incubator.
Purchased parts.
Rice was steamed using an IKEA steamer.
www.amazon.es/IKEA-301-523-46-Stabil-Vaporera-inoxidable/dp/B07L32KQP3
Case.
IKEA : KLÄMTARE
www.ikea.com/es/es/p/klamtare-caja-con-tapa-int-ext-gris-oscuro-70292364/
Cardboard boxes were from home
Shelf for bats
IKEA : DOKUMENT
www.ikea.com/es/es/p/dokument-bandeja-documentos-gris-plata-60153250/
Voltmeter
www.amazon.es/gp/product/B00H8KT6YQ/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
Thermometers
www.amazon.es/gp/product/B00CKIF0PK/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
DC motor speed regulator
www.amazon.es/gp/product/B00CWSO2IY/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
Light bulb stand
www.amazon.es/gp/product/B00LX73SZ8/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
ACDC converters
www.amazon.es/gp/product/B008KWTUKQ/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
Heaters (75 W)
www.amazon.es/gp/product/B018W48P9I/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
DC fan
www.amazon.es/gp/product/B00FFY2VWQ/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
Thermostats
www.amazon.es/gp/product/B011IFX7OG/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
I hope one day to be able to take photos and make a description...
so you need koji to make koji. very useful video
If you have just little starter (spores), can you add more steamed rice in some stage of the fermentation, after aspergillus had gown a little, in order to get a larger final portion of koji rice than usua?
It seems that there is such a method (tomo koji), but I have heard that it is not recommended because if you repeatedly increase it from homemade koji, it may lead to an increase in bacteria. I'm afraid it will be at your own risk.
@@LaCocinadeHITOMI I presume spore manufacturers do not recomend, not just due risk but because they would sell less. If very good higienic precautions are take I supise the risk is low. Manufactures sometimes also use some mix of different koji varieties and after replicate in home it's possible that one multiply more than other resulting in diffetent proportions, than the original sopores pack, in the home made version.
My koji starts to turn green after about 33 hours, so I have to stop the fermentation. I never reached 40-48 hours as most of the video show. The koji rice is sticking together after 20 hours, but once I broke it, it never stick back together. But the product still can make amazake successfully. Is there something wrong with it?
There are several companies in Japan that make koji-kin(koji staerter powder), and my recipe is the one recommended by them. The reason for breaking down the koji several times is so that the koji bacteria can get into each grain. If you break the koji, it will stick together again.
Here is their video.
ruclips.net/video/KywwpCzUWaE/видео.html
I don't have Koji nor experience with it. However, from what I saw/learnt from youtube videos, this sounds like a very strong/healthy Koji you have.
can you use the the fermented koji rice to inoculate a new batch of rice to continuously grow the spore? similarly to a sourdough?
It is not exactly like sourdough, but, well, that's how it is. tanekoji(koji starter) is propagated on steamed rice. There are some tricks, but if you can get tanekoji, you can do it at home.
@@LaCocinadeHITOMI Anyone here in the US who has tanekoji and is willing to send some samples (i.e. a teaspoon) to me who lives down in Lilburn, GA? I sure will be more than willing to give it a try to culture koji.
How to make Koji yeast? Please 🙏🙏🙏🙏
Lo siento.
Creo que lo hecho en casa es muy difícil.
is it not must to use gloves?
should i clean my hand for touching the rice?
Washing your hands with soap, as you normally do when cooking, should be sufficient.
@@LaCocinadeHITOMI thank you very much :)
Link for koji yeast spores????
Shops that ship internationally
thejapanstore.jp/
It depends on the country you live in, so try searching for koji-kin (koji kin) on the internet. For example, it is available on Amazon.es in Spain.
It's very hard to find koji starter spores. I make my own koji spores.
@@GiggityGig that's really impressive! I've tried it before but it didn't work out that well
whats the point of sterilizing anything if you just put the rice on the table and start touchig it for 20 mins (2:40)? :D
The table and hands are disinfected to keep germs out as much as possible. However, what is explained in this video is a case of making koji at home, not for sale.
@@LaCocinadeHITOMI thanks for the answer. yes i understand. But there is so much stuff flying around in the air... i wonder whether sanitation measures even make sense... of course its better to work in a clean space. But boiling the cotton sheet and tools seemed a bit too much effort...
This music makes me mad, totally unnecessary
To mute?
So this video does NOT show you how to make Koji..cause you are adding Kochi ..to make more ..change the name..misleading
I should have written "Koji starter" instead of "Koji yeast". In Japanese it is called Tane-koji(Koji-kin). I don't know what "Kochi" is. I am Japanese and this video show you how to make Koji correctly. I'm sorry my English is not good.
The video is actually not misleading. From all the other koji making videos i have watched they all use a koji yeast or a starter. The starter is so that a type of good fungi forms on to the rice, if you try to make koji without this starter or yeast there will be a possibility that poisonous fungi will grow on the rice.
Please do not correct someone or call someone's video 'misleading' even though you do not know alot about their culture. Before correcting someone please do thorough research and be knowledgable about it.