@@robertjeffery5364 Very good I hope you success in this, however Since I'm thinking of making soy sauce, I have a question here: Is it necessary to use koji spores for soy sauce or is it correct to use any kind of koji-kin? As for the ingredients for a soy sauce recipe, do you have something specific and clear? Thank you
I searched how to do it. Apparently you make fresh kome koji, return some of it to the incubator and drop the humidity while keeping the temp constant. Your kome koji should turn greenish and develop spores.
Wow. Thank you SO much. As a home fermentor, absolutely LOVED this!
He is a Master! Wow. Thank you for this video. Wish there was a link to the recipes. Yum.
Thanks for your inspiration and I just my first ever Shio Koji. :)
Very entertaining, thanks👍🏽
That chef guy is good, I can smell what he was cooking through my computer.
Hello
Do you have information about malt rice? What is it? And how we can make it?
Dose miso contain alcohol?
Thanks
@@robertjeffery5364
Thank you very much
Scientifically convincing logical answer👍
@@robertjeffery5364
Very good
I hope you success in this, however
Since I'm thinking of making soy sauce, I have a question here:
Is it necessary to use koji spores for soy sauce or is it correct to use any kind of koji-kin?
As for the ingredients for a soy sauce recipe, do you have something specific and clear?
Thank you
That mold in Moyashimon is Koji? Damn, I should have noticed when they were making Sake.
I want to eat it all!!!!
AWESOME!
❤
How do they make koji kin out of koji? Is there a video?
I searched how to do it. Apparently you make fresh kome koji, return some of it to the incubator and drop the humidity while keeping the temp constant. Your kome koji should turn greenish and develop spores.
さけはおいしいですね
Iron chef koji
❤