This is the second series of JAPANESE FERMENTED FOOD on this channel! Here is the first episode →ruclips.net/video/hWd0MMV2mjo/видео.html I'm happy that I could finally share all of Japanese fermented items I use daily in my real life although I'm a little nervous if you guys are truly interested in these kind of topic😂 Thank you very much for watching as always! oh! all of the recipe link is listed out for you in the description box^^
I’m so glad you’re sharing how to do Japanese fermented foods. I’ve been trying to find someone who could show me what to do. It’s such a hidden art for someone who isn’t Japanese. I’ve experimented with Korean and Chinese pickles but was struggling to find Japanese RUclips videos. Thank you!
ohh!! Sounds like you are expert in fermentation!! I've never made kimchi before which I would love to!! Thank you for sharing and leaving the kind comment!!!
Thank you, will start the process of making amazake sauce today, I am very pleased as i have started eating more fermented foods and my bad skin has changed drastically 手伝ってくれてありがと
You may not be a doctor but you are a native to one the the greatest cultures in all of history and the world! So I would take your word over a western Doctor any day! Thank so much for this amazing video and wonderful cultural tradition of koji! Instant subscriber.
I never realized how good pickled & fermented foods are for our health. I've become obsessed with fermented foods and drinks over the past year, plus they're so tasty! I made some dragon fruit kefir water this week, so cool, healthy and refreshing for summer. Thanks for these amazing and authentic Japanese recipes!!
How nice!! I would love to try your dragon fruit kefir water especially for summer!!I've never tasted it before. Thank you for sharing and leaving the kind word Suzanne!!
@@MiwasJapaneseCooking Hi Miwa, I use this recipe to make water kefir: Watch "How to make the tastiest water kefir ever!! (only three simple steps)" on RUclips ruclips.net/video/lEJADuk-OH8/видео.html Be sure to get WATER kefir grains when you first start - and not milk kefir grains. You can reuse the grains for subsequent batches, and they get better over time. Eventually you may have so many you can share with a friend. I use the base recipe in the link and just add red or white dragon fruit and sometimes also add fresh lychees whenever they're in season - then I also sometimes add aromatics, like Thai basil. You could also add additional sweetener to any of the recipes, to your preferences. I also love to make the water with some tumeric, ginger, apples and carrots - so nice in the fall! Watermelon kefir water is also a winner too. I made a batch with a bit of honey and some fresh Buddah's Hand fruit with mint garnish, people loved that ...there are endless options! It's so nice to sip chilled on - and so good for you! VEGANLOVLIE on YT has a good, slightly different, approach to her water keffir recipe, but it should also give you some ideas. I have a big gallon batch as my "flavor of the week" I pour from, while the next batch if fermenting, so just keeping rotating the jars using fresh seasonal fruit and herbs - and whatever combos inspire me. Enjoy! I hope you love it as much as I do!
I have to go the the gastro doctor on Tuesday and your videos are helping me slowly repair my digestion. I am now addicted to fermenting vegetables and adding koji to so many things! I am excited for the anko fermentation! I have sugar cravings so I have been using raw local honey.
I've been looking forward to this; really happy the video is finally here! Will be excited to try this out Thank you for posting this, Miwa-san Awesome video! Otsukaresamadeshita ~
I'm going to try your fermented carrot recipe. Looks delicious. When I first started adding fermented foods to my diet I had the same experience as you. Extreme bloating. You have to start with very small amounts to avoid the excess gas. Did not know that when I started with fermented foods. Thanks for sharing your families recipes Miwa! Look forward to trying them..
Nevere heard about this type of anko. So interesting!!! I always had the traditional sugar made anko. Really hope I can try it once. I love shio daifuku. Usually I make it with regular anko and add shio koji, perhaps it will work with this fermented anko as well :) I bought some amazake mash in Sugamo last time I was in Tokyo, that was great. Never liked the amazake in cans. I got a smoothie recipe using amazake and frozen berries (or other frozen fruits) great for me who do not eat much in the early morning. My daughter can't wait to try the salmon recipe. The only fermented foods we have here traditionally is yogurt, though we got a lot of probiotica drinks in the last 20 years. Yakult was the first.
I'm glad to hear I could finally bring something you don't know!!! haha I'm always the one who learns from you! ^^ The fermented anko is not as sweet as store bought one, but to me it's sufficient enough especially with salt at the end. I tried OSHIRUKO but didn't work out. just not sweet enough. daifuku should work though! I can't wait for you to try the salmon! That's was a bomb!!
Miwa San! I’ve been looking forward to this video and now I am finally able to catch up! I love how your recipes are so healthy but yet so delicious! The carrot salad was making my mouth water🤤 I have been into gut health for awhile so these recipes are very helpful! Thank you!
Glad to see you are back Mika-san!!! I can imagine how busy you have been! Take a good care!!! Yes! since we are in Japan, please give it a shot sometime to use amazake !^^
I have already made anko to make mochi, delicious!!! The advantage of making this azuki paste yourself is that you can sweeten it to your liking. I buy different Miso from a Japanese living in France, and he also has Koji, I'm going to order some from him to make this recipe that I'm going to like. It's hard to find fresh ginger here, so I planted some, and the stems with leaves are 10cm. I can not wait to see him !!! Thank you Miwa's 😊
Hmmmmm... again! And that "omg" bewitching expression! It has to be delicious. 😂😂😂. And when Oishī by your adorable kids, it must be the best and your most satisfying compliments. Congratulations. You did well again.
haha!!! I need to acquire the better skill of describing the taste though !😂 but that OISHII expression is so real! Something just pops out from me! haha Like you said, kids approved the recipe, so yes pretty happy with that! Thank you Nina!
Thanks for all these tips, Miwa. I tried a Japanese fermented drink today for the first time. I found it in a Japanese store in NYC. I was looking for an enzyme drink which the gentleman didn't have he recommended a fermented rice drink (miki). I think its similar or is a type of amazake, but the type made in Okinawa, so it has not only rice but sweet potato. I used to take a probiotic pill but want to try to get my probiotic from real food. Today I added some to my green smoothie :). Looking forward to all the health benefits.
haha!!! That's true! They have the most severe judgement in the world! haha I was pretty surprised that they came back for the second bite!! YEY Thank you for your comment Alice!
sometime it's too mushy to see the shape of red beans in store bought red bean paste ^^ I'm glad to hear you leaned something new! Thank you for leaving lots of comment!
Thank you Ares as always!! Even though it's a little niche topic, I would still make it because I know I have friends here who will always respond to me just like you Ares!
@@MiwasJapaneseCooking yes it is niche topic for sure but i enjoy watching your videos so i m going to keep doing that and encourage you as much as i can ! Thank you Miwa for you kind words
I'm going to try making these (in smaller batches though), if I can find the koji/rice malt. They look delicious and easy to add to foods (including that carrot salad you made, which looks AMAZING!!).
@@MiwasJapaneseCooking Yes, I'd much rather make it once a week and use it up, than waste it. :) Some ferments I make last a long time, so it's not such a big deal to make something smaller and more often.
Miwa, how you make the red bean paste is kinda like how you make natto! You should have a go at making it! I think natto's a bit more temperamental though! I have to make amazake! Thank you for this video, I love making and eating fermented food! xxoo
Miwa, these videos are wonderful! Thank you for sharing them. I have been struggling with a recent addiction to junk food, so I am very happy to find your channel. I was lucky enough to travel to Japan a couple of times, and I absolutely loved it there. I love small(ish) town Aizu Wakamatsu, it was so beautiful there, surrounded by mountains. I ordered the koji from the link you provided along with some organic sushi rice... im excited to try amazake this weekend when I am away from work and can monitor it properly.... I will let you know how it turns out 😊❤
Thank you for the very detailed instructions, presented with such a calm and positive vibe. Love how your kids participate in the process. 🤗 Is it possible to make a smoother paste out of the end products, or will it change the taste or benefits of it?
Thank you very much for your kind comment!! I see many products with smooth consistency in supermarket in Japan. It taste the same except a bit water down and liquidly than mine. Regarding health benefits, I'm not sure....😰Sorry I have to study more to answer properly! To make it smooth, you can just blitz up in the blender to your liking^^I hope this helps!!
@@MiwasJapaneseCooking Thank you very much for your answer! It definitely helps! No worries about the health aspect, we cannot know everything, can we? And I am sure it is still very healthy and delicious! Best wishes to you and yours! 💚
i was super scare to cook with anything that involves fermenting because i have butter fingers. i followed your easy instructions and BAM...i did it. Wahhhh....super easy. Cooked rice (@140F) 1: 1 koji rice : 3 water. keep warm rice cooker for 8 hrs. done. I did it at diner time, stirred once and woke up to paradise. Thank u Miwa. I like to try making from the koji seed starter instead because the koji rice is very expensive in usa. Once i made the amazake, can i keep half of it to adding cooked rice to it and keep 60C so I don't have to keep buying the packaged koji rice?
Thank you for sharing Miwa san, I am so happy that you did this video especially I bought the Amazake recently from my Japan trip but had yet use them which I am very keen. I have lots of questions. Can I use a sous vide machine to keep the temp of the fermentation process consistent?
This is nice, but not gonna lie, I’m kinda scared trying to do fermented stuff myself 😅. Also I think I kind of tried that shredded carrot with amazake in some fancy restaurant. Also to think that mixing it with Yogurt and some fruits like blueberries seems a delight. On the other hand I have loads of Anko 😆.
Home fermentation seems more daunting then it actually is. As long as it undergoes lactic acid fermentation to below 4.6 pH and has proper salinity it's safe.
Hi Miwa-san…..thank you so much for this video. So very interesting and I’m going to try these recipes out. Gut health is so very important. Have you tried kimchee? My kids are not fans but I love it. 😊🇨🇦
AAAAAH I finally figured it out! Shiokoji is the salted rice malt to sub for salt in recipes, and amazake is the sweet one to sub for sugar in recipes. YES! I plan to keep both on hand, now that I found the proper rice malt. :)
Hallo Miwa, thank you for another inspirative video. I love amazake very much, I usually use a koji rice as a starter, but it is also possible to use sprouted and dried wheat. Very delicious too. I have to try the bean paste, did you use the adzuki beans?
Today, I watched your video again and thank you. Now, I do have some questions and hope you can answer them. 1. When making Amazake, can you ferment longer than 8 hours, i.e. 24 hours? 2. I notice form your video the Kome Koji you used to make Amazake looked very white and probably inoculated with White Koji Kin. So, can you make Amazake using Kome Koji inoculated with Yellow Koji Kin? If so, do you know the differences in Amazake in term of taste? Thank you.
I love anko so much but I've never made it myself. About the amazake, unfortunately I don't own a rice cooker, my kitchen's so tiny I can't fit any more appliances. I usually use a sauce pan to cook rice. Is there a way to make amazake without a rice cooker? Can amazake be purchased in store?
Sorry for the late reply!! I think you can use a crockpot as long as you have a feature to keep the temperature around 60℃. If it go higher, the bacteria will die. I hope this helps!
Reducing refined sugar in your body, and increasing your healthy microorganisms in your gut is SO important to your health! I think most people think of refined sugar in terms of weight gain, but it does an *incredible amount of damage* to your body, particularly when you eat it every day, which is the case with most people. It's pretty scary actually.
@@franzik8738 It's shocking what a difference it makes. When I first stopped eating it (after my whole life of eating it pretty much every day in some form), the first thing I noticed is the swelling in my hands and ankles disappeared. I didn't even realize they were swollen until suddenly they felt weird. After that, my sleep improved immensely.
@@NB-bt4wf If I need it in an occasional recipe or something, I usually use organic cane sugar. I might use coconut sugar if a recipe calls for it, but it's a lot more expensive around here.
I use regular Japanese sticky rice which you use it for sushi! but I see some people use glutinous rice ( often use it for making mochi) for making Amazake. ^^
Hello again. Under what name at the super market in Japan is the sushi rice? My rice cooker ( a cheap one!) only warms around 50C. Recently I follow a recipe for fermented rice with beans and it was a disaster because the recipe insisted that had to be around 70C degrees. This recipe can be made in one day? The one I follow was like a few days. Each day whisking it. Did you mention what’s the name of this recipe in Japanese? Arigatou 🙏🕊🇯🇵🤗
It just say 白米 at supermarket in japan. 90% of rice you find in local supermarket is sushi rice which I use it for Amazake in the video. Your previous experience sounds very complicated! I hope it will work out for this time..! The most of the recipe I referred to said keep 55-60℃ for the fermentation, but I guess you just give a shot??Sorry my question is not accurate enough!
This is the second series of JAPANESE FERMENTED FOOD on this channel! Here is the first episode →ruclips.net/video/hWd0MMV2mjo/видео.html
I'm happy that I could finally share all of Japanese fermented items I use daily in my real life although I'm a little nervous if you guys are truly interested in these kind of topic😂 Thank you very much for watching as always! oh! all of the recipe link is listed out for you in the description box^^
I’m so glad you’re sharing how to do Japanese fermented foods. I’ve been trying to find someone who could show me what to do. It’s such a hidden art for someone who isn’t Japanese. I’ve experimented with Korean and Chinese pickles but was struggling to find Japanese RUclips videos. Thank you!
ohh!! Sounds like you are expert in fermentation!! I've never made kimchi before which I would love to!! Thank you for sharing and leaving the kind comment!!!
Thank you, will start the process of making amazake sauce today, I am very pleased as i have started eating more fermented foods and my bad skin has changed drastically 手伝ってくれてありがと
You may not be a doctor but you are a native to one the the greatest cultures in all of history and the world! So I would take your word over a western Doctor any day! Thank so much for this amazing video and wonderful cultural tradition of koji! Instant subscriber.
Good work
I never miss any of your videos
Lots of love from India
ohhhhh thank you soooo much!!!! So sweet of you😂❤🙏
I never realized how good pickled & fermented foods are for our health. I've become obsessed with fermented foods and drinks over the past year, plus they're so tasty! I made some dragon fruit kefir water this week, so cool, healthy and refreshing for summer. Thanks for these amazing and authentic Japanese recipes!!
How nice!! I would love to try your dragon fruit kefir water especially for summer!!I've never tasted it before. Thank you for sharing and leaving the kind word Suzanne!!
Can you share your recipe for dragon fruit kefir water? It sounds interesting... Thanks
@@rachelgilbert3617 Hi Rachel I just posted the recipe for you in this response group - enjoy!
@@MiwasJapaneseCooking
Hi Miwa, I use this recipe to make water kefir: Watch "How to make the tastiest water kefir ever!! (only three simple steps)" on RUclips
ruclips.net/video/lEJADuk-OH8/видео.html
Be sure to get WATER kefir grains when you first start - and not milk kefir grains. You can reuse the grains for subsequent batches, and they get better over time. Eventually you may have so many you can share with a friend. I use the base recipe in the link and just add red or white dragon fruit and sometimes also add fresh lychees whenever they're in season - then I also sometimes add aromatics, like Thai basil. You could also add additional sweetener to any of the recipes, to your preferences. I also love to make the water with some tumeric, ginger, apples and carrots - so nice in the fall! Watermelon kefir water is also a winner too. I made a batch with a bit of honey and some fresh Buddah's Hand fruit with mint garnish, people loved that ...there are endless options! It's so nice to sip chilled on - and so good for you! VEGANLOVLIE on YT has a good, slightly different, approach to her water keffir recipe, but it should also give you some ideas.
I have a big gallon batch as my "flavor of the week" I pour from, while the next batch if fermenting, so just keeping rotating the jars using fresh seasonal fruit and herbs - and whatever combos inspire me. Enjoy! I hope you love it as much as I do!
@MiwasJapaneseCooking can u tell me is amazake increase blood sugar level or not I can't Suger that raise my blood sugar
I love the Japanese food
In my country I find a Hondashi so can you tell me what kind of dashi is it ???
I love your recipes!!! Thank you so much for sharing!!! Watching your videos make me so happy 🥰🥰🥰
Having your comment makes me sooooo happy too!! Thank you so much Maribel!
I have to go the the gastro doctor on Tuesday and your videos are helping me slowly repair my digestion. I am now addicted to fermenting vegetables and adding koji to so many things! I am excited for the anko fermentation! I have sugar cravings so I have been using raw local honey.
wow!!! You are very experienced!! you might know more recipes than I do to use koji! ^^
So glad that you are healing yourself now!
I've been looking forward to this; really happy the video is finally here!
Will be excited to try this out
Thank you for posting this, Miwa-san
Awesome video!
Otsukaresamadeshita ~
I'm going to try your fermented carrot recipe. Looks delicious. When I first started adding fermented foods to my diet I had the same experience as you. Extreme bloating. You have to start with very small amounts to avoid the excess gas. Did not know that when I started with fermented foods. Thanks for sharing your families recipes Miwa! Look forward to trying them..
Thank you for sharing your story! I wasn't the only one then!!
I hope you enjoy the amazake and carrot salad!
Miwa thank you for this video! Amazak-ing !!!
Amazak-ing!! I like that! haha
thank you Rebecca!!
Nevere heard about this type of anko. So interesting!!! I always had the traditional sugar made anko. Really hope I can try it once. I love shio daifuku. Usually I make it with regular anko and add shio koji, perhaps it will work with this fermented anko as well :)
I bought some amazake mash in Sugamo last time I was in Tokyo, that was great. Never liked the amazake in cans. I got a smoothie recipe using amazake and frozen berries (or other frozen fruits) great for me who do not eat much in the early morning. My daughter can't wait to try the salmon recipe.
The only fermented foods we have here traditionally is yogurt, though we got a lot of probiotica drinks in the last 20 years. Yakult was the first.
I'm glad to hear I could finally bring something you don't know!!! haha
I'm always the one who learns from you! ^^
The fermented anko is not as sweet as store bought one, but to me it's sufficient enough especially with salt at the end. I tried OSHIRUKO but didn't work out. just not sweet enough. daifuku should work though!
I can't wait for you to try the salmon! That's was a bomb!!
Thank you from El Paso, Tx. I am interested in adding more fermented foods to my diet. Your videos are very helpful.
Miwa San! I’ve been looking forward to this video and now I am finally able to catch up! I love how your recipes are so healthy but yet so delicious! The carrot salad was making my mouth water🤤 I have been into gut health for awhile so these recipes are very helpful! Thank you!
Glad to see you are back Mika-san!!! I can imagine how busy you have been! Take a good care!!! Yes! since we are in Japan, please give it a shot sometime to use amazake !^^
Very informative, Thank you for sharing! Always been interested in Japanese cooking! 👍👍😎
Thank you very much for your kind word^^
I have already made anko to make mochi, delicious!!! The advantage of making this azuki paste yourself is that you can sweeten it to your liking. I buy different Miso from a Japanese living in France, and he also has Koji, I'm going to order some from him to make this recipe that I'm going to like. It's hard to find fresh ginger here, so I planted some, and the stems with leaves are 10cm. I can not wait to see him !!! Thank you Miwa's 😊
I need to find Koji here in Canada, thank you for sharing! :D
Hmmmmm... again! And that "omg" bewitching expression! It has to be delicious. 😂😂😂. And when Oishī by your adorable kids, it must be the best and your most satisfying compliments. Congratulations. You did well again.
haha!!! I need to acquire the better skill of describing the taste though !😂 but that OISHII expression is so real! Something just pops out from me! haha
Like you said, kids approved the recipe, so yes pretty happy with that!
Thank you Nina!
Thanks for all these tips, Miwa. I tried a Japanese fermented drink today for the first time. I found it in a Japanese store in NYC. I was looking for an enzyme drink which the gentleman didn't have he recommended a fermented rice drink (miki). I think its similar or is a type of amazake, but the type made in Okinawa, so it has not only rice but sweet potato. I used to take a probiotic pill but want to try to get my probiotic from real food. Today I added some to my green smoothie :). Looking forward to all the health benefits.
very nice recipe, thank you for sharing
これらの食べ物、とっても美味しそう！ビデオをシェアしてくれてありがとう！😊✌🏼
やったー！ありがとう！！うれしいです＾＾いつもみてくれてありがとう😍
very nice. Thank you so much
thank you so much, this is such a great recipe. hope i make it successfully
If kids like it, it definitely is a success!
haha!!! That's true! They have the most severe judgement in the world! haha
I was pretty surprised that they came back for the second bite!! YEY
Thank you for your comment Alice!
I didn't realize red bean paste (which I really like) is made from adzuki beans! That's amazing!!
sometime it's too mushy to see the shape of red beans in store bought red bean paste ^^ I'm glad to hear you leaned something new! Thank you for leaving lots of comment!
@@MiwasJapaneseCooking Luckily I have lots of opinions! ;)
Always great recipes as usual ! i like the content of your videos !
Thank you Ares as always!! Even though it's a little niche topic, I would still make it because I know I have friends here who will always respond to me just like you Ares!
@@MiwasJapaneseCooking yes it is niche topic for sure but i enjoy watching your videos so i m going to keep doing that and encourage you as much as i can ! Thank you Miwa for you kind words
I'm going to try making these (in smaller batches though), if I can find the koji/rice malt. They look delicious and easy to add to foods (including that carrot salad you made, which looks AMAZING!!).
It's a great idea to start with smaller portions!! I hope you will enjoy as much as I do!^^
@@MiwasJapaneseCooking Yes, I'd much rather make it once a week and use it up, than waste it. :) Some ferments I make last a long time, so it's not such a big deal to make something smaller and more often.
Miwa, how you make the red bean paste is kinda like how you make natto! You should have a go at making it! I think natto's a bit more temperamental though! I have to make amazake! Thank you for this video, I love making and eating fermented food! xxoo
Very interesting ! Thank you 😊
Thank you very much for your kind word pivoine chan!!!
Iam from tamilnadu i enjoyed your recipes
Thank you so much for your kind word!
@@MiwasJapaneseCooking how sweet you are thanks for your reply sister
Miwa, these videos are wonderful! Thank you for sharing them. I have been struggling with a recent addiction to junk food, so I am very happy to find your channel. I was lucky enough to travel to Japan a couple of times, and I absolutely loved it there. I love small(ish) town Aizu Wakamatsu, it was so beautiful there, surrounded by mountains.
I ordered the koji from the link you provided along with some organic sushi rice... im excited to try amazake this weekend when I am away from work and can monitor it properly.... I will let you know how it turns out 😊❤
Your recipes look so nice, I really want to try making them. Thank you for sharing
Thank you very much for your kind word!! I hope you will try it in the future! It's a fun experimenting too! haha
Thank you for the very detailed instructions, presented with such a calm and positive vibe.
Love how your kids participate in the process. 🤗
Is it possible to make a smoother paste out of the end products, or will it change the taste or benefits of it?
Thank you very much for your kind comment!!
I see many products with smooth consistency in supermarket in Japan. It taste the same except a bit water down and liquidly than mine.
Regarding health benefits, I'm not sure....😰Sorry I have to study more to answer properly!
To make it smooth, you can just blitz up in the blender to your liking^^I hope this helps!!
@@MiwasJapaneseCooking Thank you very much for your answer! It definitely helps!
No worries about the health aspect, we cannot know everything, can we? And I am sure it is still very healthy and delicious!
Best wishes to you and yours! 💚
i was super scare to cook with anything that involves fermenting because i have butter fingers. i followed your easy instructions and BAM...i did it. Wahhhh....super easy. Cooked rice (@140F) 1: 1 koji rice : 3 water. keep warm rice cooker for 8 hrs. done. I did it at diner time, stirred once and woke up to paradise. Thank u Miwa. I like to try making from the koji seed starter instead because the koji rice is very expensive in usa. Once i made the amazake, can i keep half of it to adding cooked rice to it and keep 60C so I don't have to keep buying the packaged koji rice?
thank you.
could you do a video on how to use furikake as I have loads of it in my cupboard please thanks :)
Thank you for sharing Miwa san, I am so happy that you did this video especially I bought the Amazake recently from my Japan trip but had yet use them which I am very keen. I have lots of questions. Can I use a sous vide machine to keep the temp of the fermentation process consistent?
This is nice, but not gonna lie, I’m kinda scared trying to do fermented stuff myself 😅. Also I think I kind of tried that shredded carrot with amazake in some fancy restaurant. Also to think that mixing it with Yogurt and some fruits like blueberries seems a delight. On the other hand I have loads of Anko 😆.
Home fermentation seems more daunting then it actually is. As long as it undergoes lactic acid fermentation to below 4.6 pH and has proper salinity it's safe.
thank you for being honest!! I totally totally understand how you feel!!!😂
I'm glad to hear you love Anko!!!
Hi Miwa-san…..thank you so much for this video. So very interesting and I’m going to try these recipes out. Gut health is so very important. Have you tried kimchee? My kids are not fans but I love it. 😊🇨🇦
AAAAAH I finally figured it out! Shiokoji is the salted rice malt to sub for salt in recipes, and amazake is the sweet one to sub for sugar in recipes. YES! I plan to keep both on hand, now that I found the proper rice malt. :)
Hallo Miwa, thank you for another inspirative video. I love amazake very much, I usually use a koji rice as a starter, but it is also possible to use sprouted and dried wheat. Very delicious too. I have to try the bean paste, did you use the adzuki beans?
Can dry Rice Koji be used as a digestive enzyme supplement?
Hi Miwa, can you do a video to make natto? I read that it has the highest amount of k2, tq
Today, I watched your video again and thank you. Now, I do have some questions and hope you can answer them.
1. When making Amazake, can you ferment longer than 8 hours, i.e. 24 hours?
2. I notice form your video the Kome Koji you used to make Amazake looked very white and probably inoculated with White Koji Kin. So, can you make Amazake using Kome Koji inoculated with Yellow Koji Kin? If so, do you know the differences in Amazake in term of taste?
Thank you.
Hi there ☺ thanks so much for your amazing videos 💗 is it possible to eat amazake raw?
yes! absolutely possible! ^^
How do you do if you do not have a rice cooker? Do you keep it on low heat in the owen?
I love anko so much but I've never made it myself.
About the amazake, unfortunately I don't own a rice cooker, my kitchen's so tiny I can't fit any more appliances. I usually use a sauce pan to cook rice.
Is there a way to make amazake without a rice cooker? Can amazake be purchased in store?
I heard you can use yogurt maker! also there is a amazake if the store is well stocked! ^^
I do not have a rice make. Do you think using a crockpot will work?
Sorry for the late reply!! I think you can use a crockpot as long as you have a feature to keep the temperature around 60℃. If it go higher, the bacteria will die. I hope this helps!
@@MiwasJapaneseCooking Thank You Miwa…I verified low low on a crockpot is 190 F 87 C ☹️ no Worry on on you reply ❤️ it was timely 🤩
Miwa where can I find the recipie ofthe rice you ferment in a black sauce
Reducing refined sugar in your body, and increasing your healthy microorganisms in your gut is SO important to your health! I think most people think of refined sugar in terms of weight gain, but it does an *incredible amount of damage* to your body, particularly when you eat it every day, which is the case with most people. It's pretty scary actually.
Didn't eat refined sugar since the 5th of August and my skin is soooo much better in such a short time. I will definitely keep it out of my body 👌
Thank you for sharing this! Like you mentioned, everything should be in moderation^^
@@franzik8738 It's shocking what a difference it makes. When I first stopped eating it (after my whole life of eating it pretty much every day in some form), the first thing I noticed is the swelling in my hands and ankles disappeared. I didn't even realize they were swollen until suddenly they felt weird. After that, my sleep improved immensely.
@@NB-bt4wf If I need it in an occasional recipe or something, I usually use organic cane sugar. I might use coconut sugar if a recipe calls for it, but it's a lot more expensive around here.
@@franzik8738 Congrats by the way, it's not easy but so worth it!
I was able to find koji that was in a jar and it was liquid. (ready to eat) can I use this as a starter to make more?
Hi r u using any japanese pearl rice or glutinous rice (sticky rice is ?)
I use regular Japanese sticky rice which you use it for sushi! but I see some people use glutinous rice ( often use it for making mochi) for making Amazake. ^^
Hello again. Under what name at the super market in Japan is the sushi rice?
My rice cooker ( a cheap one!) only warms around 50C. Recently I follow a recipe for fermented rice with beans and it was a disaster because the recipe insisted that had to be around 70C degrees.
This recipe can be made in one day? The one I follow was like a few days. Each day whisking it.
Did you mention what’s the name of this recipe in Japanese?
Arigatou 🙏🕊🇯🇵🤗
It just say 白米 at supermarket in japan. 90% of rice you find in local supermarket is sushi rice which I use it for Amazake in the video.
Your previous experience sounds very complicated! I hope it will work out for this time..! The most of the recipe I referred to said keep 55-60℃ for the fermentation, but I guess you just give a shot??Sorry my question is not accurate enough!
@MiwasJapaneseCooking can u tell me is amazake increase blood sugar level or not I can't Suger that raise my blood sugar
We don’t have rice malt in Hong Kong :(
I’m trying to get it but not seeing no measurements or what to use
インドからの愛
ありがとう！！
I have a question is it possible to ferment sauerkraut without salt just with celery juice??? Is this real are there going to be probiotics in it????
I think salt stops harmful bacteria.
I have crohns so fermented foods might be a hindrance. However, I will consult my gi doctor.
I have crohns so I use a minimum amount of fermented foods
Is anyone here in the US willing to send me some free sample of koji rice (or even better the spores) for me to try?
Hai i am sri lanka i like jepanis food weri iisi we are not jepanis souse iterms i am rown inglis taipin sorry
❤💕👍
Thank you Annie!
Sounds more like a TedTalk not a cooking recipe specifically geared toward non-Japanese audience !!
H junk a