Thank you for sharing your tutorial video on how to make Koji at home. I've seen videos here @YouTUBE on how to make Kome Koji @home. Most Koji makers use a 40° C temperature to ferment while others use 30° C and you are like me using the temperature in between. I configure my incubator with an incubating temperature of 37.8° C. Regardless, your Kome Koji certainly looks very white and clean. Anyway, I've just created a personal pet project to collect some samples of Koji from many different parts of the world to cultivate, compare, and to observe their characteristics, i.e. strength, flavors, etc. So far, I have sent out several messages to YouTUBERs to request their help to contribute for a small local sample of Kome Koji (no more than 10 rice grains) and/or Koji Kin (less than 1 gram) so that the shipping cost won't exceed the stamp of an International post mail. I certainly would appreciate it if you could participate to lend some help. I so, please kindly checkout my YouTUBE channel in the "About" section on how to contact me so we can make further arrangements for the shipment. Thank you.
Thank you for sharing your tutorial video on how to make Koji at home.
I've seen videos here @YouTUBE on how to make Kome Koji @home. Most Koji makers use a 40° C temperature to ferment while others use 30° C and you are like me using the temperature in between. I configure my incubator with an incubating temperature of 37.8° C. Regardless, your Kome Koji certainly looks very white and clean.
Anyway, I've just created a personal pet project to collect some samples of Koji from many different parts of the world to cultivate, compare, and to observe their characteristics, i.e. strength, flavors, etc. So far, I have sent out several messages to YouTUBERs to request their help to contribute for a small local sample of Kome Koji (no more than 10 rice grains) and/or Koji Kin (less than 1 gram) so that the shipping cost won't exceed the stamp of an International post mail. I certainly would appreciate it if you could participate to lend some help. I so, please kindly checkout my YouTUBE channel in the "About" section on how to contact me so we can make further arrangements for the shipment. Thank you.
Wonderful video! thank you!
This is a fantastic video! I'm about to attempt my first batch of koji for my video. Definitely learned a few new things here
Good. ..
Lovely, thank you.
Thank for the tips. Is the pot bigher than the steamer?
Yes, it's slightly bigger than the steamer :)