I ask you to help me deal with a problem that always occurs with me when I mix rice. After 48 hours the rice is white and tastes sweet, but it does not hold together as one piece as in your video..Is this bad ? ShouldIdon't eat them ? ..How can I solve this problem
I am very sorry I did not notice your comment until now... It is not a bad sign when rice does not hold together. Just how it tastes will be different when it is done. The temperature you keep makes the difference. 36 to 39℃ brings out the flavor with amino acid. 40 to 45℃ brings its sweetness with glucose. I heard some professionals use both depending on what they cook.
@@mii-zm6tn Never mind... And you don'thaveto be sorry , I look at things from the positive side and I am glad that you took care and answered my question ... Regarding the temperature, I use the temperature and humidity controler, but I think that the problem may be Koji Spores itself... I have recently purchased high quality of koji spores brought directly from a source Trusted in Japan and I hope that the new experience will be more enjoyable and better. Thank your kindness
初めまして！
質問させてください、
温度が途中何度も20℃くらいに下がってしまったりしたんですが、、、失敗！これは食べない方がいい目安ってありますか？
I ask you to help me deal with a problem that always occurs with me when I mix rice. After 48 hours the rice is white and tastes sweet, but it does not hold together as one piece as in your video..Is this bad ? ShouldIdon't eat them ?
..How can I solve this problem
I am very sorry I did not notice your comment until now...
It is not a bad sign when rice does not hold together. Just how it tastes will be different when it is done. The temperature you keep makes the difference.
36 to 39℃ brings out the flavor with amino acid.
40 to 45℃ brings its sweetness with glucose.
I heard some professionals use both depending on what they cook.
@@mii-zm6tn
Never mind...
And you don'thaveto be sorry , I look at things from the positive side and I am glad that you took care and answered my question ... Regarding the temperature, I use the temperature and humidity controler, but I think that the problem may be Koji Spores itself... I have recently purchased high quality of koji spores brought directly from a source Trusted in Japan and I hope that the new experience will be more enjoyable and better.
Thank your kindness
I am glad to hear you are getting better koji starter. I hope your koji will be better next time. Ask me whenever you need opinions.
@@mii-zm6tn
Ok thank you
👍❤️🌹