Thank you for sharing the above simple tutorial video on How to Make Amasake from Koji Recipe. 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 from 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.
Thank you for your questions~😉 1. Amazake usually not ferment longer than 8 hours because it will generate a bad sour taste. Mastering time and temperature is the key to good flavor. 2. White koji more popular in making Amazake because of it's mild and light fragrance The yellow koji is the one most often used in sake brewing. This koji has been used for a long time also for Miso, Soy sauce and Mirin(a type of rice wine). The koji-kin's job is to convert the starch from the cereal into a form of glucose and fermentable. Tradition method has verified which flavor is the best. So it just be fun to try other varieties
@@beanpandacook Thank you for your quick response. 1. Your explanation confirms the results from my several experiment. Recently, I have isolated several fungi from a "Tapai" starter and one of them is Yellow Koji (I am not sure if this is what is called Aspergillus Oryzae fungus) whose spores turn from yellow to green when mature (as I notice using my bare eyes during their growth to maturity). I have friend confirmed the aroma emitted from Kome Koji inoculated with this Yellow Koji as well as the Amazake produced using this Kome Koji. As such, I did try to taste the Amazake and it was very sweet. So, I let the Amazake continue its process (don't know if the process to make Amazake can be considered as fermentation) up to 24 hours and its taste has changed. Anyway, I put 3 spoons of finely blended Amazake into my freshly made coffee expresso and it makes my coffee expresso so sweet that I could barely detect the taste of coffee. 2. From the "Tapai" starter, I also got white spores and I haven't done anything with it yet. As such, I don't know if it is White Koji or not. When I find some times, I sure will try to see if it can ferment cooked rice into Kome Koji. Meanwhile, I will try to make a small quantity of Miso just to see the result. Also, from your video on a Homemade Doubanjiang (ruclips.net/video/62_VlV0Im9U/видео.html), I noticed you used Doubanjiang starter to ferment Fava Beans. I don't know if that's a Yellow Koji. However, this video (ruclips.net/video/856Or_ieRbM/видео.html) seems to use Yollow Koji. So, I probably will try to make Doubanjian using my Yellow koji and see what kind of an outcome I will get. Before I forget, I notice you also make Bika Ambon (ruclips.net/video/QMaQ8dJJLSw/видео.html). According to wiki (en.wikipedia.org/wiki/Bika_ambon), this cake originated from Medan, Indonesia. I used to eat this while I as a child. But, mom used to limit us consuming this cake mainly because it contains too much sugar. Do you like the cake?
@@Habibie-vi4fv I'm glad you shared your achievements with me! I use the same Yellow Koji for both my soy sauce and Doubanjiang. For the Bika Ambon, after the cake was introduced to Hong Kong, it became popular during the Lunar New Year, because in the Chinese Culture the golden appearance symbolizes wealth. As Hong Kong people are not accustomed to the taste of turmeric, some adjustments were made to the flavor. I enjoy making fermented pastaries and cake and I love the texture of bika ambon so much. They are so delicious!
@@beanpandacook I forgot to mention that I found out from this video (ruclips.net/video/IXtJHPz99HY/видео.html) that "Tapai" starter is similar to the Chinese Rice Yeast that makes Jiu Niang. I'm sure you can find this Chinese Rice Yeast in Hongkong very inexpensive. You can try to use it to ferment steamed-cooked rice (like the way it is done for making Kome Koji) until it sporulates and see what fungi it will have. According to this (en.wikipedia.org/wiki/Tapai), a "Tapai" starter contains many fungi, including Aspergillus Oryzae, Rhizopus Oryzae (for make tempeh), and backterias. I will need to watch your Doubanjiang video again so I will try to make it. I think it will have a lot of fun, particularly the wait-and-see period. For the Bika Ambon, my understanding is originally it uses "Air Tuak" (instead of yeast). AFAIK, there are two different types of "Air Tuak", i.e. (1) naturally made from the sweet sap of a flower bud on a palm tree (en.wikipedia.org/wiki/Palm_wine), (2) man made through a fermentation process with a starter made of ginger root, galangal root, and unpasteurized rice flour. The former is much stronger and has a higher content of alcohol. If you like to know more of "Air Tuak", search through YouTUBE and you will find a lot of videos on how the Indonesian tribe, called Batak people, in North Sumatra Province (whose Capitol is Medan) make it. Or, please feel free to contact me through my email if you don't want to flood this thread with Bika Ambon, "Air Tuak", etc.
華語讀者請關閉字幕
Non English Speaker, please turn on Closed Caption "CC"
🍚 Ingredients 材料表 www.beanpanda.com/109687
谢谢分享，可以说一下为什么对皮肤好吗
@ziyuuuchen9284 在米麴在發酵過程中，會產生麴酸；麴酸具有抗氧化作用
甘酒類似中國的糯米酒，具有養血活血、祛風通絡、除濕養顏等效果
其營養價值的來源主要是米，以碳水化合物為主
甘酒是好東西，所以飲用時也要配合日常的飲食
不要過量
とても綺麗な動画ですね。中国語は判りませんが何となく理解できます。日本のレシピも扱って下さり有難う。甘酒は日本でも大変飲まれています。「飲む点滴」と呼ばれ美容にも健康にも良いです。私も大好きです。日本語で御免なさい。
😘 you're welcome 🤝🤝🤝
Izumi I.先生は日本語のレシピがないけど、このビデオ英語の字幕があります。助けたら喜びます
請問一下，最後高溫把菌殺死，那還有酵素或營養嗎~感謝
米麴發酵過程中產生多種酵素、有機酸及益生菌，有助身體代謝。用來醃漬食物，可以提升食物整體的抗氧化活性，更能醍引出食物食材的香醇美味及層次。
謝謝你的分享，畫面感覺好寧靜舒服啊，還有英文字幕，真是太貼心了，謝謝你😙
Thanks for you inspiration and I made the first ever Amazake😊
3:25
請問這過程後酒的味道是否不會再變？？
請問直接用糯米粉代替可以嗎？？
請問老師，甘酒可以隔渣嗎？因為見出水不多，份量可以增加嗎？隔渣後渣可以做其他料理嗎？
请问哪里可以买到做清酒的 米麴?谢谢!
May I know if could grind rice koji to powder before made it so that Amazake is smooth please ? Thanks.
看到米麴和保温发酵劝退系列
貓咪不要摸阿會燙到 XDD
凡是發熱的東西點點都要摸一摸 ～ 唉
正宗吃貨貓
@@beanpandacook 好可愛又有參與慾的貓喔~真想疼牠耶!
Thank you for sharing the above simple tutorial video on How to Make Amasake from Koji Recipe. 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 from 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.
Thank you for your questions~😉
1. Amazake usually not ferment longer than 8 hours because it will generate a bad sour taste. Mastering time and temperature is the key to good flavor.
2. White koji more popular in making Amazake because of it's mild and light fragrance
The yellow koji is the one most often used in sake brewing. This koji has been used for a long time also for Miso, Soy sauce and Mirin(a type of rice wine).
The koji-kin's job is to convert the starch from the cereal into a form of glucose and fermentable.
Tradition method has verified which flavor is the best. So it just be fun to try other varieties
@@beanpandacook Thank you for your quick response.
1. Your explanation confirms the results from my several experiment. Recently, I have isolated several fungi from a "Tapai" starter and one of them is Yellow Koji (I am not sure if this is what is called Aspergillus Oryzae fungus) whose spores turn from yellow to green when mature (as I notice using my bare eyes during their growth to maturity). I have friend confirmed the aroma emitted from Kome Koji inoculated with this Yellow Koji as well as the Amazake produced using this Kome Koji. As such, I did try to taste the Amazake and it was very sweet. So, I let the Amazake continue its process (don't know if the process to make Amazake can be considered as fermentation) up to 24 hours and its taste has changed. Anyway, I put 3 spoons of finely blended Amazake into my freshly made coffee expresso and it makes my coffee expresso so sweet that I could barely detect the taste of coffee.
2. From the "Tapai" starter, I also got white spores and I haven't done anything with it yet. As such, I don't know if it is White Koji or not. When I find some times, I sure will try to see if it can ferment cooked rice into Kome Koji.
Meanwhile, I will try to make a small quantity of Miso just to see the result.
Also, from your video on a Homemade Doubanjiang (ruclips.net/video/62_VlV0Im9U/видео.html), I noticed you used Doubanjiang starter to ferment Fava Beans. I don't know if that's a Yellow Koji. However, this video (ruclips.net/video/856Or_ieRbM/видео.html) seems to use Yollow Koji. So, I probably will try to make Doubanjian using my Yellow koji and see what kind of an outcome I will get.
Before I forget, I notice you also make Bika Ambon (ruclips.net/video/QMaQ8dJJLSw/видео.html). According to wiki (en.wikipedia.org/wiki/Bika_ambon), this cake originated from Medan, Indonesia. I used to eat this while I as a child. But, mom used to limit us consuming this cake mainly because it contains too much sugar. Do you like the cake?
@@Habibie-vi4fv I'm glad you shared your achievements with me!
I use the same Yellow Koji for both my soy sauce and Doubanjiang.
For the Bika Ambon, after the cake was introduced to Hong Kong, it became popular during the Lunar New Year, because in the Chinese Culture the golden appearance symbolizes wealth. As Hong Kong people are not accustomed to the taste of turmeric, some adjustments were made to the flavor. I enjoy making fermented pastaries and cake and I love the texture of bika ambon so much. They are so delicious!
@@beanpandacook I forgot to mention that I found out from this video (ruclips.net/video/IXtJHPz99HY/видео.html) that "Tapai" starter is similar to the Chinese Rice Yeast that makes Jiu Niang. I'm sure you can find this Chinese Rice Yeast in Hongkong very inexpensive. You can try to use it to ferment steamed-cooked rice (like the way it is done for making Kome Koji) until it sporulates and see what fungi it will have. According to this (en.wikipedia.org/wiki/Tapai), a "Tapai" starter contains many fungi, including Aspergillus Oryzae, Rhizopus Oryzae (for make tempeh), and backterias.
I will need to watch your Doubanjiang video again so I will try to make it. I think it will have a lot of fun, particularly the wait-and-see period.
For the Bika Ambon, my understanding is originally it uses "Air Tuak" (instead of yeast). AFAIK, there are two different types of "Air Tuak", i.e. (1) naturally made from the sweet sap of a flower bud on a palm tree (en.wikipedia.org/wiki/Palm_wine), (2) man made through a fermentation process with a starter made of ginger root, galangal root, and unpasteurized rice flour. The former is much stronger and has a higher content of alcohol. If you like to know more of "Air Tuak", search through YouTUBE and you will find a lot of videos on how the Indonesian tribe, called Batak people, in North Sumatra Province (whose Capitol is Medan) make it. Or, please feel free to contact me through my email if you don't want to flood this thread with Bika Ambon, "Air Tuak", etc.
我係你嘅新fans😊見到你自製嘅嘢都好鍾意，呢期想學你整甘酒，米麴，醬油麴，鹽麴，但係身在香港嘅我冇辦法買到日本麴種😣😣😣好羨慕你有咁多天然自製嘢🤩
citysuper 有我用的藍色包裝
不過不是常常有貨
肥丁手工坊 Beanpanda Cooking Diary 😃👏好啊唔該曬話我知，去搵吓先🙏🙏🙏
背景声里的猫咪好可爱！
請問這個甘酒跟甜酒釀的分別是什麼呢？感覺味道也會比較相似
是用來發酵的菌不同嗎？
甜酒釀也可以在發酵完全後加熱到70以上防止發酵過度嗎
發酵的菌種不同
甜酒釀的菌種不耐高溫
加熱到70度會變酸
味道不好
謝謝解答~
這個味道和中國的甜酒釀會不會相似？(啊，網頁上已回答了，感謝！我沒有米麴，用你的方法以甜酒釀的酒餅代替試試。）又，既然要打成漿，一開始用二百克糯米粉也可以吧！
甜酒釀的做法可參考這裡
ruclips.net/video/7PQ7bp5Hhjc/видео.html
Hijō ni oishīdesu!
謝謝分享！請問您，如果繼續發酵，味道會變成什麼？
會產生酒味和酸味
請問為什麼有些頻道
用酵母製作米發糕的時候 要加入酒釀
酒釀不就是用米和酵母發酵而成嗎？？
不會重複了嗎？？
應該有味道的考量吧～
問題應該留給原作回答
曲种不一样吧
重要的不就是米麴里的菌吗，发酵好后杀死菌种甘酒还有功效吗？
同問。他們說超過60度，菌死了，就沒有營養，如何可以不超過60度，但又停止發酵呢？
老師您好，想請問您我的優格機最高溫度大約43-45度，這樣能製作成功嗎？？請問這樣發酵時間要延長嗎？？謝謝妳🙏🙏🙏
溫度不夠高
溫度要到位
肥丁手工坊 Beanpanda Cooking Diary
好的，謝謝老師🙏🙏🙏🙏
請問發效後含酒精嗎？
只有零點幾的酒精
相等於沒有
請問糯米和米粷買那個牌子比較好
米粷可以看看完整圖文食譜
連結在留言區
糯米沒有特別要求
如果想變做有酒精成份，是否要加yeast再放在密封的容器內發酵？
微生物會隨著時間爆發性地生長
延長發酵時間就可以
低溫釀酒味道比較好
完成影片中的發酵後
不加熱
放入冰箱3～4天
就會開始產生酒味
以我既理解是1.打開口發酵是把starch轉化為糖，2. 密封發酵是糖轉化為酒精，是嗎？如果變酸了是有雜菌？
不完全對
有沒有密封第一階段都是會糖化的
無氧發酵轉化為酒精一般需要10～11天才完成
溫度對於酒的味道有很大影響
高溫下產生的酒會有股酸味
但不是腐壞的那種酸
只是味道不好
釀好酒最好的環境是低溫
請問為什麼要停止發酵？謝謝你。
發酵時間太長會變酸～
並產不好聞的氣味
直接用糯米粉不可以吗？
不香
請教老師: 如果我有200g 的米麴, 相應加日本米的份量要多少? 從影片的印象看來一份米麴對應大概兩份白米? 而另外米加水合起來大概是兩倍米的體積?
比例可以參考文字食譜 www.beanpanda.com/109687
謝謝提供食譜, 否則就浪費物品時間心機了.
請問可否用糯米粉來做呢？
可以
糯米做的更甜一點
肥丁家的貓咪好可愛❤,跟肥丁一樣
😂😂😂
@@beanpandacook 😘😍😘
老師，如果最後不高溫煮讓它一直發酵下去會怎麼樣呢？
變酸
@@beanpandacook 如果冰進冰箱也會嗎？
冰箱可以延緩變酸的速度
但時間久了一樣會變酸
可以教如何做本味淋
在釀製的路程上
完成了一定會上傳分享
米鞠是什么呀？国外能买到么
米麴是甚麼可以看一下文字食譜🍚 www.beanpanda.com/109687
國外可以網購 Amazon 👉 amzn.to/2TOW6d2
我猜是米的酒麴？可以看肥丁手工坊裡的"自製米麴"影片
其实你可以自己收集野生酵母，去一个干净的森林里面，拿一碗白饭上面撒上一点草木灰，再盖上纱布，五六天之后米饭表面会有一层白色的菌丝，这就是野生酵母。前提是你要防止动物还有其他的昆虫来捣乱。
请问，这种日式米麹跟中国米酒那种只需要一点点的那种麹有什么区别？
菌種不同
请问可以给比例吗？
食譜連結在影片下方
米曲和酒曲/酒冰有分别吗？
它們是不同的微生物
你好 想問一下po主 我按照配方做了一次 發酵後有甜味 可是沖水喝很寡淡 需要加些其他調味嗎 還是需要再煮一煮
增加甘酒的比例
肥丁手工坊 Beanpanda Cooking Diary 好的好的 謝謝你喔
做好了但甜味有點淡，像片頭加水喝起來更淡了是我發酵溫度太高菌死光了嗎？😥😥
@user-pm5qn1sq5t
可能是以下情況
1. 麴種活性下降，更換新鮮的
2. 溫度和時間有差
我在放第二次下米粷之後和小火加熱10分鐘之前，有一些搞不懂，會否有一個食譜可以分享一下嗎？
我的影片簡介有附上食譜連結
www.beanpanda.com/109687
肥丁手工坊 Beanpanda Cooking Diary 想確認一次，這兩個之間是否需要發酵兩次？🧐
分兩次加米麴
是想要均勻一點
容易操作
你想一次過加入都可以
沒有時間分隔的
米麴全部加入後發酵8小時
肥丁手工坊 Beanpanda Cooking Diary
我見食譜寫：....發酵 6 ~ 8 小時..... 發酵 7 ~ 8 小時
我以為要前後發酵需時16小時🙈
驚左
Nicole Wong 我稍後去看看，可能copy & paste 貼多了一次，謝謝你提醒我😘
請問在製作過程中有一個步驟要加熱到70度殺死菌種，是為甚麼呢？
停止發酵
發酵時間長了會產生酸味
米曲和酒饼是一回事吗？ 做甜酒和做米曲差别是什么呢
是不同的微生物
詳細可以看看文字食譜
連結在影片下方
@@beanpandacook 多谢回复 开心！
猫猫很可爱，估计还是小猫吧！
五歲了～
不好意思，再問...沒有看到最後加熱要10分鐘，我用80度左右大概攪拌2..3..分鐘這樣夠嗎？ 現在已經放冰箱了，需要再加熱一次嗎？
建議再加熱時間長一點
麴菌若沒死
就會繼續發酵
產生酸味酒味
肥丁手工坊 Beanpanda Cooking Diary 謝謝唷
請問若是要買市售有的米麴 是要選擇乾燥米麴 或是生米麴\???
都一樣
只是他們的處理不同
不同品牌的米麴口味也不同
请问，这种日式米麹跟中国米酒那种只需要一点点的那种麹有什么区别？
@user-fn6wy3wo9y
菌珠和釀造方法不同～
貓咪太可愛啦～
希望你煮菜的时候,能够拍到更加多的猫咪😸😸😸
那得看豆豆大大和點點娘娘願不願意友情客串 ~
我們貓奴是沒有話語權的🤣
肥丁手工坊 Beanpanda Cooking Diary 期待猫咪出现.. 謝謝
請問如果用電鍋要怎麼製作呢？
發酵重點是「溫度」
要控制電鍋的溫度
♥️
请问这甘酒与味淋mirin 一样吗？
不一樣
請問妳是香港人嗎？
是啊 ~
肥丁老师，甘酒最后发酵好一定要再次煮沸才能吃吗？可以直接食用吗？
煮過比較安全
沒加熱甘酒仍然有活性
發酵過度味道會變酸
請問比例
謝謝
食譜連結在影片下方
打開描述
冇調理機用石磨可以嗎
可以
保温的工具没有怎么办？
買一個
發酵一定要恆定溫度
如果不殺死米趜繼續讓他發酵是不是就變酒釀了
酒釀的菌種跟米麴菌不一樣
@@beanpandacook 了解，謝謝。
我覺得背景音樂好像Yiruma的Maybe哦👀🤔
RUclips 提供的免版權音樂
希望肥丁做貓咪特輯XDD
豆豆和點點有一個 channel ruclips.net/channel/UCJB3T4MDaZXmxT1mQPsPIRQ
拍攝他們日常生活
有興趣去可看看唷
謝謝你的關注 ~
哦哦哦！已訂閱
想到sk-ii 😂
😂😂😂
用做酒釀的大顆圓酒麴可以嗎?
不是同一個菌種
酒麴釀的酒精度數高
是噢 原來不一樣....sad買錯...
那用生的米麴可以嗎?量是否也是一樣呀?謝謝～～
米麴一般分為乾燥和沒乾燥兩種
只是保存不方法不同
用法一樣
謝謝呀你有好多特別東西的影片真好呢～
請問哪裡有米麴呢
我在香港 citysuper 買
台灣地區可以網絡購買
露天、蝦皮
English subtitles please
English sub is available now 😘
用果汁機可以嗎
可以
我還正愁買不到清酒的說
甘酒沒有酒精
做成甘酒后在加入酒曲发酵才会变成清酒，酒曲作用是把糖变成酒精，米曲作用是把淀粉变为糖，直接用糖加酒曲发酵也是另外一种方法
猫的声音很像生气哟😽😽
肚餓了的叫聲
糯米和还有一种是什么?_?
🍚 材料表／文字食譜 www.beanpanda.com/109687
為什麼妳會這麼多東西的做法？
料理和攝影是我的興趣
這些年迷上發酵食品
就去讚研試驗
請問比例
食譜連結在影片下方～
请问可以用它来做中国传统的酒酿吗？
菌種不同種類
做出來的味道不一樣
肥丁手工坊 Beanpanda Cooking Diary 谢谢，就是可以做味道不一样的意思啰。
这个该不会是传说中的口嚼酒吧
材料差不多
不過口嚼酒用的是人的唾液去發酵
👍👍🌹👍👍
点点今天好相不开心😢
叫的是豆豆
餓了要吃
肥丁手工坊 Beanpanda Cooking Diary 😳是豆豆，我还以为是点点😀
點點很安靜
餓了也不懂叫
吵吵鬧鬧全都是豆豆 😇
酒酿？
和甜酒釀味道很像
但是沒有酒精成份
頭～
第一
肥丁手工坊 Beanpanda Cooking Diary yaaaaaaaaaaaa😁😁😆😆😆😆😆
請問 是否可以直接用糯米粉加水來製作呢？跟生米加水 再用調理機打有不同嗎？糙米（粉）也可以嗎？
糯米粉加水理論上可以的，但可能會很甜
糙米也可以，甜味比比圓米少
但是味道是圓米最好吃
@@beanpandacook 感謝回覆