DAY 1 0:38 Rice soaked in water for 3 hours 0:40 Take out the water 0:44 This is brown rice (gen-mai 玄米) Subtitle: “The rice is soaked for 3 hours” 0:48 we are going to make two types of ???? 1:27 Drain water for one hour 1:45 We are going to steam the rice. 2:10 Wrap the rice in white cloth 3:02 (steam the first layer) When you see white smoke/steam comes up, put the second layer on. 4:17 Put on the lid when you see the white smoke/steam come up from the 2nd layer 4:24 (wrap the white cloth all the way around the rice, then put on the lid) Steam for 2 hours 4:49 (Turn on the fan, take out the steamed rice. Turn the rice to cool down faster) 5:29 Subtitle: “The rice is allowed to cool down to 35⁰C ~ 40⁰C” 5:58 Subtitle: “A starter culture (Tane Kouji) is added together with malted barley” 6:05 (sprinkle the starter to the rice) 6:25 (mix it with hands) 6:50 pile up the rice. Leave it until it becomes 35⁰C 7:21 Subtitle: “the temperature is checked regularly” 7:32 Subtitle: “Meanwhile the boxes are prepared” DAY 2 8:00 the temperature has come to the point. We will put the rice to the boxes. 8:25 pile up thick… it will go down later 8:38 (put in the thermometer) pile up the boxes. We want to keep the temperature between 38~40⁰C DAY 3 9:06 Subtitle: “The soy beans have been soaked overnight” This has been soaked for around 15 hours. 9:16 Now we want to drain out the water and put them inside the pressure cooker. 9:30 Subtitle: “Drained and put into pressure cooker” Add in water, a little more than the soy beans, then begin cooking the beans. 9:59 Subtitle: “and are pressure cooked for about 30 min” 10:23 Cooked until it looks like this (easily smashed by fingers) 10:29 Subtitle: “Then cooled quickly under a fan” 10:58 If you don’t cool them down quickly, they will turn dark. 11:10 Subtitle: “then smashed, either by hand, by fist, or by blender…” 11:48 Here is the rice after 45 hours 11:50 it looks ready 11:55 it feels hard, looks white 12:13 crumble the rice 13:00 add salt to the rice 13:12 mix in the salt 13:21 Subtitle: “ingredients are carefully weighted” (But didn’t say what kind of ingredient was been measured look like salt) 13:37 (mix the ingredient into an unspecified liquid water maybe) 13:52 measured the smashed beans 14:38 Add salt to rice and mix 14:48 Add bean paste 15:19 Add water (look the mixture salt and water) 15:36 Now it is done 15:40 (put inside a bucket) 15:47 Subtitle: “and store for up to 3 months.” my friend help me translate it, i'm here to share it hope it will help you. thanks to my friend Stacey.
DAY 1
0:38 Rice soaked in water for 3 hours
0:40 Take out the water
0:44 This is brown rice (gen-mai 玄米)
Subtitle: “The rice is soaked for 3 hours”
0:48 we are going to make two types of ????
1:27 Drain water for one hour
1:45 We are going to steam the rice.
2:10 Wrap the rice in white cloth
3:02 (steam the first layer) When you see white smoke/steam comes up, put the second layer on.
4:17 Put on the lid when you see the white smoke/steam come up from the 2nd layer
4:24 (wrap the white cloth all the way around the rice, then put on the lid)
Steam for 2 hours
4:49 (Turn on the fan, take out the steamed rice. Turn the rice to cool down faster)
5:29 Subtitle: “The rice is allowed to cool down to 35⁰C ~ 40⁰C”
5:58 Subtitle: “A starter culture (Tane Kouji) is added together with malted barley”
6:05 (sprinkle the starter to the rice)
6:25 (mix it with hands)
6:50 pile up the rice. Leave it until it becomes 35⁰C
7:21 Subtitle: “the temperature is checked regularly”
7:32 Subtitle: “Meanwhile the boxes are prepared”
DAY 2
8:00 the temperature has come to the point. We will put the rice to the boxes.
8:25 pile up thick… it will go down later
8:38 (put in the thermometer) pile up the boxes. We want to keep the temperature between 38~40⁰C
DAY 3
9:06 Subtitle: “The soy beans have been soaked overnight”
This has been soaked for around 15 hours.
9:16 Now we want to drain out the water and put them inside the pressure cooker.
9:30 Subtitle: “Drained and put into pressure cooker”
Add in water, a little more than the soy beans, then begin cooking the beans.
9:59 Subtitle: “and are pressure cooked for about 30 min”
10:23 Cooked until it looks like this (easily smashed by fingers)
10:29 Subtitle: “Then cooled quickly under a fan”
10:58 If you don’t cool them down quickly, they will turn dark.
11:10 Subtitle: “then smashed, either by hand, by fist, or by blender…”
11:48 Here is the rice after 45 hours
11:50 it looks ready
11:55 it feels hard, looks white
12:13 crumble the rice
13:00 add salt to the rice
13:12 mix in the salt
13:21 Subtitle: “ingredients are carefully weighted” (But didn’t say what kind of ingredient was been measured look like salt)
13:37 (mix the ingredient into an unspecified liquid water maybe)
13:52 measured the smashed beans
14:38 Add salt to rice and mix
14:48 Add bean paste
15:19 Add water (look the mixture salt and water)
15:36 Now it is done
15:40 (put inside a bucket)
15:47 Subtitle: “and store for up to 3 months.”
my friend help me translate it, i'm here to share it hope it will help you. thanks to my friend Stacey.
+ROB Thank you Rob
Thank You Rob & Stacey
Love the video. Also love how the camera steams up :)
Fantastic video. Thanks Mike.
Any chance in getting ingredient quantities?
I want to understand what he is saing. Can any japanese person translate this? He is so cute. I hope that he is single
Do you live in Thailand?
lol his fanny pack
hi what thailand people i see thairath news สวัสดีครับ คนไทยรึเปล่าผมเห็นสติกเกอร์ไทยรัฐติดตู้เย็นอะ