宇宙農民の麹作り How to make Koji at home.
ฝัง
- เผยแพร่เมื่อ 16 เม.ย. 2017
- 宇宙農民の宇宙米で麹を作りました。
ご家庭でも麹が作れる手順をご紹介。
I'm captain Tai-chow,japanese natural farmer at Uchu-noumin.
I will tell you how to make Koji which is the basis of japanese fermented foods(miso,sake,shio-koji,ama-zake).Try it!
構成・撮影・編集／宇宙農民
koji starter
It is "種麹" in Japanese.
kawashima-ya.jp/?pid=51595804
Is the koji starter the same as this: www.amazon.ca/Yoshi-Premium-Koji-Dried-Rice/dp/B07YZGLBTF/ref=sr_1_16?dchild=1&keywords=koji+yeast&qid=1606384595&sr=8-16
for make koji... you need koji, fantastic.
Excellent tips for mainaining temperature and moisture thankyou
色々な動画を見たんですが、紙袋で麹作りは斬新でした。とても参考になりました、ありがとうございます！
This is very helpful. And beautifully shot too, thank you!
丁寧に説明してくれてありがとうございますた！
外国人には多分理解できないけと
こんなに丁寧につくてくれるこそ美味しいです！そう思うています！
The lesson is fascinating. On a side note, thank you for the intelligent use of a soundtrack. It wasn’t intrusive at all.
この麹作りが一番簡単そうですね！
今度、時間が2〜3日取れる時に挑戦したいと思います。
昔の人は自宅で作っていたんですものね。
ありがとうございます。
Great recipe, I hope to try it out as soon as I get my hands on koji starter! Thank you.
Thank you for sharing 💖 just what I needed by the way love the video 👌💖
Thank you very much for great demonstration
Have a wonderful holiday
This was a wonderful video. Thank you
Very helping, love the works!
Thank you so much for sharing this.
I followed your steps and have just made it. Yeah!!! 🎉🎉 Thank you for your video❤❤
Thanks for sharing. Well done!!!
Beautiful video!
Thank you so much, very smart video with lots of good ideas to learn! (the thermometer, the cooler box, etc.)
You might make use of it. Thank you .
bel video! complimenti e grazie!
Thank you for sharing the above simple tutorial on how to make Koji at home.
I don't have Koji, yet. Like all living species, this Aspergillus Oryzae fungus (mold of Koji) is also regional thing. Right now, I am starting to collect Kome Koji from many different parts of the world to see if they have the same strength, flavor, etc. Your Kome Koji looks very good, clean, and white, and it will be a good candidate. So, I wonder if it is possible for you to send me some (about 10 grains) of Kome Koji so I can start to incubate to produce more? This way, I can make some Koji comparison obtained from other parts of the world. It probably weights no more than 3 grams and will probably cost you about the stamp of an International post mail. If you decide to do so, I certainly will appreciate that. Thank you.
⭐⭐⭐ Excellent!
🙏🌼Thanks to maker!!!
Thanks for sharing.👍🏻🇬🇧
many thanks ❤️❤️❤️
Thanks for sharing!
Muito obrigado
Thank you for sharing! :)
The cloth you use is very nice
excellent thanks
Arigatou sensei
Wow amazing recipe keep 👍👍🤝🤝🤝🤗🤗🤗🤗💯
Wow! I am getting koji this week. Will check out your method! I do not have a cooler though...
James Gardella you can use electric blankets too
good work
yakusa know how. I appreciate the devotion to the craft
Please upload more video especially the country lifestyle...
very good thank you!
Grazie.
Thank you
i agree very good video sir
see u next time
From all homemade koji video. This video is the best. Can you Saw us how to make sake, miso and others with koji
👍🏻👍🏻very good video 👍🏻👍🏻100%
Nice
Thank you brother. Nice Informative video with calming music and without unnecessary talking :)
Am i wrong in assuming that i can get koji in asian supermarkets everywhere?
Some Asian stores do have koji sometimes but not the koji starter. Look for tane-koji or seed koji
There. Has. Got. To. Be. An. Easier. Way...
I use my oven with just the pilot light. it stays at 86 degrees F. You don't need a cooler, just something to maintain 85 - 90F while the mold spores grow
I use cloth rack with electric blanket
TheShameCampaign What is a sprouting mat?
TheShameCampaign I was just walking past and caught your message. Thank you!!
@@jessearnold7337 Do you watch the temperature? Does the temperature go over 104F?
A tip, you can rtv silicone a aquarium heater into a Gatorade bottle so no need to change bottle just run cord through drain hole.
Learned this when cultivation of mushroom mycelium
Hope you can tell us where to buy the mold which is the starter. Thanks
I just go to any Korean or Japanese store and buy some, when needed. 🤣🤣🤣
Can I use the koji rice for make tamari soy sauce? Thank you for the video
Thank you for such a detailed video 🤗. One question. Do you keep the hot water bottle at 70C or 32C. Or the name of the bottle is "70C hot water bottle"? Sorry.
Yes, I've noticed. Nice ink. The only thing that sucks is that's really, really hard to find it in here (Brazil). Kisses
An important question: how to make koji starter? Of course this yeast is in naturally.
Paulo Emmer the thing about making a wild koji mould starter is it’s way more risky you’ll be giving poisonous moulds just as much change to take root in your starter and also the wild and not domesticated strains actually do have more difficult to digest and negative properties from what I’ve read. Doesn’t mean it’s impossible and doesn’t mean you shouldn’t want to cultivate a wild strain instead. I can’t remember where the koji mould is found wild but the tempeh one is in corn husks, maybe it’s found in a leaf used for wrapping too? Or wheat even? We use wild strains of so much from wheat, yeasts, bacterias why not mould too...
The yeast is in the air, but to make koji you need mould. The starter you buy and add to cultivate more of your own at home is dried mushroom of the strain Aspergillus Oryzae
Actually mushroom and fungi are cousins, but are enemies. Aspergillus oryzae is fungus of edible sort. Used to make soy sauce etc..
@@gabriellesothern6981 You'll get people killed with this kind of advice.
Gracias 🙏
ありがとうございました Australia, my name is Edwin
O M G !
Very good ! Where can we find koji starter?????
Hi. What kind of mixer/grinder did you use? What is it called? And where can I buy it? Great video.
Any cheap spice grinder will work. Try Ebay or Amazon.. you can get any temperature you need with an instant pot using "keep warm" settings or yogurt settings.
Молодец
this video is great, thanks! I am going to try to prepare Koji... Please I need to understand just 1 thing: do I nave to change the water bottle every 8h until the koji is ready!? or just until the 20h when I remove the plastic bag? Thank you for sharing :)
+
Can I make more Koji by sprinkling a little bit of old Koji rice over new rice or do I have to use fresh mold spores?
The temperature doesn't go up old Koji.
If it's kept at a refrigerator, and it's within 6 months, it's OK.
Thank you
Good question. Should be possible. Its done with sour dough bread and yogurt...until it gets contaminated at least.
Is this only possible in Asia? Because i heard that this mold or whatever it is can be found only in Asia.
dude i live in Iran and don't have access to the koji starter, do you have any tips that could help me, like any alternatives for it or how to make it?
what kind of cloth were you using to steam rice?
how to make koji
1.buy koji
lol
maggot1234 you should be a comedian
do you have a video about miso or sake ? Thank you
Cannot find Koji starter. Can I grind up some koji rice and use it instead of the koji starter. Thanks for the video.
I live in France and have found it from Amazone, kind of expensive , I wish I'll success then I can use Koji for next time instead of Koji starter.
😍👍🙏
Thank you for your share. Anyone knows what is the container that he used for the fermentation?
It is a cooler box.
Just a esky box like the ones you buy for fishing
Hi, i tried to make koji rice using regular rice and glutinous rice... When the rice fermented for 44hrs it already turn to pale yellow-greenish...is that correct? The rice has not coated all the mold looks a little of uneven. Is it spore? Can someome advice..thanks a lot.
Easy Peasy!
Do you worry about the whole thing "overheating" have you done batches larger than 1KG
Wow👍👍❤️🌹🌹🌹🌹🌹🌹👌❤️❤️❤️❤️❤️❤️❤️
Can I use Jasmine rice with the same koji?
@20h when you loosened the bag to reduce its thickness did you remove the rice from the cloth? Every time you opened the cooler did you refill the water bottle with hot water? How do you store the finished rice-koji & how long does it keep? Thank you.
I wana know the answer to this cause i have the same question. Anyone know?
Store in the fridge for a few days, and in the freezer for longer.
Can it work in dehidrator? There i can keep 32°C easy. But it is not the same like in a closed box, right? Starter for tempeh is not the same, as Koji, isnt it?
Koji requires moisture! If there is a way to do it without actually dehydrating the koji, then the dehydrator would work well. Tempeh is innoculated with Rhizopus bacteria whilst koji is Aspergillus
where do you purchase your kitchen appliances? Also, whats the koji starter?
ArtSexTherapy Koji starter is usually called koji kin or tane-koji or seed koji
very nice video, I have made miso for the first time last month,now I am trying to make koji with starter,but I am not able to get miso koji starter(味噌用種麹)in China,please tell me where to buy koji starter in Shinjuku or Tokyo（miso shop or koji starter shop 種麹店?）,since I have a friend in Waseda University,he will help to purase koji starter and shoyu Koji starter(Soy Sauce Koji Starters 醤油用種麹)as agent,then to mail to Shanghai China,thank you so much？
I didn’t notice a comment regarding moderating the humidity during fermentation. Do you find this to not be an issue?
I was wondering the same thing.
can i use leftover koji rice that you buy as a starter for more koji rice?
Yes.
Hi there, great video, where did you get your bottle water from ?
Thznk you
Thank you . This is a Japanese hot-water bottle.
You can buy something similar from the chemist
Did you remove the plastic bag at the 16 or the 20 hour step
Yes. I removed the plastic bag in 20 hours.
It is good to be slightly wet until 20 hours.
The paper bag uses a bag to put Japanese rice.
This is thick and strong.
Thanks for the supplementary opportunity.
2g of koji starter is from where? if we dont ave koji starter its ok if only the powder of rice ?
No. Koji is made from a specific mold. Other molds which may grow naturally can be toxic. The name of the mold you need is aspergillus oyarze. In the old days they used to use rice straw to inoculate the cooked rice with mold spores but this is not safe.
Hi. How to make koji starter? Thank you
Its mandatory to use japanese rice only or we use other rice
Excuse me please, what was it you sprinkled on rice at the 3:54 Mark? It looked like pepper or was that the starter and rice flour mix? Would appreciate, thank you!
that's the mixture of rice powder and koji starter he was preparing in the previous section
@@fela001 Thank you 😊
Can i use barley instead of rice?
FASCINADA, pero donde consigo el koji en polvo
Joselin Diaz Amazon
I just want to eat the rice !!!
Can I use baking powder plzz help
Where to get the Koji starter
🤩🌹
rurururumiko, can you please amswer my question? I see you watch the temperature inside the container but you don't control the temperature of the rice. It grows fast over 40 degrees C. Is very high temperature harmful for Koji?
Good temperature for koji is less than 40degrees C (104degrees Fac
If you aim for high-quality koji, I think that it is better to control the temperature of rice.
In this movie, I introduced a method to easily make it at home even for people who have never made koji.
Many of the reasons for the failure of the beginner I think are thought to be too careful of the temperature of rice and as a result of putting too much hands on it, the temperature drops and the koji does not breed sufficiently.
Please adjust to keep this temperature in your system.ebook).
rurururumiko, if not touch the rice the temperature goes up to 45 degrees. So to not let the rice temperature rise higher than 35 degrees I should control the temperature of the environment without touching the rice?
Did you change hot water bottle when 28,36,44 hours? Means have to keep 30-32°c all the time? Thanks.
same question here !!
What kind of rice grinder (3:11) are you using?
Any spice grinder
OMg watching all those steps with specific equipment gave me a migraine.
It's a lot of troubles making this
hmm, just like using a scissor to unpack a scissor
What's the koji starter plz give me chemical name of it ? Is it possible without it ?
Its mold spores. You have to buy them online. The name of the mold is aspergillus oyarze
What about humidity?
I thought you are making Kojic acid
What is Koji starter?
What is Koji starter
WITH BARLEY PLEAZE?