I have decided to upload only No Music videos from now on until I can compose and play my own music with cello. I might make “with music versions” too when I feel like sometimes. Is that okay for you guys? Thanks! ;) 今回の動画から、「音楽なしバージョン」のみをアップしていくことに編集中に決めました。笑 そうしたくなった時は、音楽ありバージョンを作ることも時々はあると思いますが、基本的には今後は音楽なしバージョンのみをアップしていきます。 自分で作曲して演奏した曲を動画で使えるようになるまでは、音楽なしバージョンをお楽しみください。笑
Soak chick peas. "Alright I can do that" Cook it in pressure cooker: "Hmmm, I guess I can use my heavy lid pot" Use your paste maker: "Uh... blender should work?" Wait 6 months: "I think I'm just gonna watch the video."
Victoria Blair yes but they are saying a possible alternative they were thinking of using since they didn’t have that-just like they did for the part about the pressure cooker ☺️
I usually listen to music when I cook but these videos always remind me of how comforting it is to just listen to all of the little cooking sounds. I also really wanna make my own miso now.
In six months we'll know how good it is. I'd never use my cold press juicer again for this. I spent more time cleaning the juicer than the entire miso making process took 😁
The reason I was angry at it is to get rid of air in the mixture. you'll get mould inside the mixture if you weren't angry and it would be a disaster. lol
Miso is a product of fermentation; we are used to the soybean version though. And yes, it akes six months to them to produce it also. By this time I think he'd be probably trying chickpea miso. I'd love to see a video with the result
But that's the way the Time do its magic. Those Miso you eat these day are manufactured fermented with some heat to reduce the time so it can hit the store near you quicker. But you knew natural fermented always have better taste. Like whisky and wine.
I can take 2 years for the darker miso, and as a byproduct, you get a kind of soy sauce, which you pour off little at a time, and keep. There are various versions of miso and you can even ferment garlic in miso and get a whole different taste.
I've been watching your videos for over a year now and forgot how much I really love them! Thanks so much for all the hard work that goes into each video!! Love from Australia
I just wanted to say Thank You for becoming apart of my vegan food adventure! (Keep the videos coming!) I also would like to say that you really love making these recipes and the love you put into these recipes is definitely worth the time and effort! Thank you! Happy Cooking!
Hey Ryoya, can you give us some ideas as to what can be made with such chickpea miso? How different will the taste/properties be from normal soy bean miso?
Just last night I was watching an episode of "Bizarre Food" specifically focused on "spoiled" food and miso paste was bought up. They showed one of the alternative versions of miso paste that famous chef David Chang had developed with his team and coincidentally it also involved chick peas. (The mentioned recipe involved fermenting their rice, basmati in this case if I remember correctly, with koji beforehand and then adding the mashed chick pea.)
I love how this time the viewer doesn't just end up a with a finished product that can be seen or we can watch you tasting. Instead after all is done and I'm curious if there is an already fermented example there is just written: wait at least 6 months :D That's what I call slow food...
I love to do this twice a year with my own freshly grown koji rice and if someone complains about long fermentation time (14 months give best results for me) I reply with "You know, I sent it to myself using time machine in the past to present me 14 months ago and here you go: chickpeas miso just ready to enjoy. If you don't ever start, you won't ever get any results." Chickpeas miso is so finger-licking-good I can never get enough!
this is what separates the old 100 living healthy people from the new eat-2500-calories-in-one-sitting-and-die-young, 25yr old arthritis people. Back in the days there was more sauerkraut, fermented foods and old style long time cooking. Now everybody wants a coke, fish and chips and they want it done yesterday. That comes with a pack of E-999, vinegars, conserving agents, salt, sugar and whatnots. Plus all types of health problems as a bonus for being unpatient. And people think about bad health - oh it's probably all the stress, can't be the food, its too finger licking good to be bad!
This is so amazing, I love these videos. Question for us living in small places of the world though, if you cannot get koji, is it possible to look for a jar of "alive" (not pasteurised) miso and use that as a starter?
FINALLY today IS the day. By itself, it is so good : perfect balance of sweetness and saltiness. Consistency is not as hard as yours, more crumby maybe? Color is still very light like when I made it. Then I tried in a miso soup, it was fantastic. I really like that it is not salty as miso or korean soybean paste. You can't really say it's made from chickpeas (since I know I'd say the chickpea's taste is about 0.01% haha). But rice koji did not break up? Anyway thank you for this recipe, it is wonderful. Worth waiting for!
Hi, I have 2 questions. 1. Where did you get the machine to purée the chickpeas? It looks like a sausage maker. Can you please share the brand? 2. Can this also be done with soya beans to make regular miso? Thanks for making this video. It was very interesting 😊
Anne-Catherine Mulhern The answer to your first question is in the description. The answer to your second question is: Of course. All Ryoya did was replace the original called-for legume (soybean) for another (chickpea/garbanzo bean). The device in the video was just used to facilitate the process of crushing the cooked legumes, rather than doing it manually.
i really enjoy your videos WITHOUT music! everyone has music, which is fine, but your videos are so much more calm without. i like hearing the different sounds
love your videos. it's like watching a movie. my husband and i made the veggie dumplings. we had a good time making them and we pan fried them to make it into gyoza's. we were quite impressed :) thank you for the good quality of food and videos you produce!!
Thanks so much for yor great videos.I prefer no music, i like to hear the sound of the tools you are using, when you chop, it sounds real as if we were in your kitchen.
Wow I only know one person that makes miso and I just bought the old Miso book by William Shurtleff because I want to make it. You make it look very easy. Now I need to find a resource for koji starter. I recently bought some South River Azuki Miso. It was the most amazing miso that I have every tried. I would like to try making that as well as garbanzo miso. Thank you so much for your videos.
I did not know that miso is a fermented food... A very satisfying vid It was especially cathartic when you were chucking the miso balls in the bucket! lol
Thanks for the videos - beautiful. If I have something like *MIYAKO KOJI 200g*, which is a lot different than the rice you use, how much would I need of that?
I have a question about storing it... So,technically you don't want the miso to be expose to the air right? So can I vacuum pack it? Like sucking all the air out and seal it tightly, therefore preventing any air from going in nor can the air get out...? Or does it need to have a little hole?
it would be helpful to write that koji is malt :) well, it would have been at least for me! It hans't been long since I got to know your channel but really enjoying them! I preferred the one with music but I also thoroughly enjoy the calmness that I get from the ones without! looking forward to upcoming videos :)
Thank you so much for your recipe. I'm preparing to make this, what size container do you recommend? Btw, this is the best recipe I've found on TH-cam for allergen free chickpea miso, concise and efficient. I should've just came directly to my long ago subscribed Peaceful Cuisine and not waste time with others.
![[No Music] How to Make Chickpea Miso](http://i.ytimg.com/vi/49f4nMGFkIQ/mqdefault.jpg)
![[No Music] How to Make Chickpea Miso](/img/tr.png)
I have decided to upload only No Music videos from now on until I can compose and play my own music with cello. I might make “with music versions” too when I feel like sometimes. Is that okay for you guys? Thanks! ;)
今回の動画から、「音楽なしバージョン」のみをアップしていくことに編集中に決めました。笑
そうしたくなった時は、音楽ありバージョンを作ることも時々はあると思いますが、基本的には今後は音楽なしバージョンのみをアップしていきます。
自分で作曲して演奏した曲を動画で使えるようになるまでは、音楽なしバージョンをお楽しみください。笑
Peaceful Cuisine I agree with u
Peaceful Cuisine yeah that would be cool.
Peaceful Cuisine it's okay, the sound of your kitchen utensils and the opening or pouring of your ingredients are still music to my ears
Peaceful Cuisine totally cool with it, I only watch your silent videos anyway!
yeah! i prefer the no music
can we just appreciate how perfectly uniform the 'chickpea miso' made from chickpeas was laid out in the thumbnail.
Ikr... He's the king of perfection
Soak chick peas. "Alright I can do that"
Cook it in pressure cooker: "Hmmm, I guess I can use my heavy lid pot"
Use your paste maker: "Uh... blender should work?"
Wait 6 months: "I think I'm just gonna watch the video."
Actual just set it on your mobile/computer calendar and you'll be fine. plus chickpea miso is pricier than regular miso at the store.
Are u impatient?
I thought that was a juicer he was using... is it not?
@@Victory_n_Jesus I think it is a hurom juicer.
Victoria Blair yes but they are saying a possible alternative they were thinking of using since they didn’t have that-just like they did for the part about the pressure cooker ☺️
I usually listen to music when I cook but these videos always remind me of how comforting it is to just listen to all of the little cooking sounds. I also really wanna make my own miso now.
In six months we'll know how good it is. I'd never use my cold press juicer again for this. I spent more time cleaning the juicer than the entire miso making process took 😁
i love that the videos dont have music. its so soothing to watch the recipes being made and hear the noises of the kitchen
I love your "no music" videos, it's great for me, thanks😊
遅くなりましたが、あけましておめでとうございます。今年も動画楽しみにしています
why are you so angry with the miso 😂
The reason I was angry at it is to get rid of air in the mixture. you'll get mould inside the mixture if you weren't angry and it would be a disaster. lol
Loooool
lol
Then you'll be angrier
I really like your "no music" videos! The voice of watter and some pearls gives wonderfull mood. It is something real and so naturally beautiful!
A Japanese guy + he can cook = i'm in heaven 😍
モチーズ並にこの動画にハマりそうです♡モチーズのアレンジもっと見たいです！
I was all like yeah I can do this.... SIX MONTHS???
idk maybe i'm too old but for me six months it's almost tomorrow
Miso is a product of fermentation; we are used to the soybean version though. And yes, it akes six months to them to produce it also. By this time I think he'd be probably trying chickpea miso. I'd love to see a video with the result
ME TOO LOL I thought it'll be like 2 or 3 weeks
But that's the way the Time do its magic. Those Miso you eat these day are manufactured fermented with some heat to reduce the time so it can hit the store near you quicker. But you knew natural fermented always have better taste. Like whisky and wine.
I can take 2 years for the darker miso, and as a byproduct, you get a kind of soy sauce, which you pour off little at a time, and keep. There are various versions of miso and you can even ferment garlic in miso and get a whole different taste.
I've been watching your videos for over a year now and forgot how much I really love them! Thanks so much for all the hard work that goes into each video!! Love from Australia
We all love a guy who can cook amazing food, the way to a girls heart isn't through expensive jewelry, its food
ひよこ豆の味噌なんて初めて見た！美味しそうだからまた今度作ってみよう😋
I just wanted to say Thank You for becoming apart of my vegan food adventure! (Keep the videos coming!) I also would like to say that you really love making these recipes and the love you put into these recipes is definitely worth the time and effort! Thank you! Happy Cooking!
I love the no music videos. When I can't sleep because I'm anxious I turn on your videos and it calms me. Helps me sleep so well. Love them ❤️
なんてカッコよく味噌を仕込むんだ！
This is not just some recipe but a piece of art. I admire your work.
It's the most beautiful and satisfying recipe video I've ever seen! Nothing extra, just straight to the point, but So BEAUTIFUL, plus love the sound!
あけましておめでとうございます🌅
今年も動画を楽しみにしたいとおもいます！
He makes handling mashed chickpeas and fungi beautiful & sexy
りょうやさん★明けましておめでとうございます♪
今年も動画アップ楽しみにしてます♥
一から手作りいいですね😍🎵
just a little correction at 1:36 (i dont know if it was a typo)💖 but you should say pressure cooker, not cocker.
Hm ok what now "Store in a dark cool place for 6 months" *SPITS COFFE*
ひよこ豆のパサパサしてる感じが大好きでお味噌も好きだから早速実践してみよう
Hey Ryoya, can you give us some ideas as to what can be made with such chickpea miso? How different will the taste/properties be from normal soy bean miso?
it tastes almost the same. slightly sweeter:)
@@peacefulcuisine do you need kigo? Lot will another type of rice work?
So calming
にしても味噌って案外簡単に作れるんだな〜🤔
試してみたいもんだ。
This is such a lovely video. It's so relaxing to watch. I especially like the part where the blended chickpea with the koji. Thank you for this video!
Just last night I was watching an episode of "Bizarre Food" specifically focused on "spoiled" food and miso paste was bought up. They showed one of the alternative versions of miso paste that famous chef David Chang had developed with his team and coincidentally it also involved chick peas. (The mentioned recipe involved fermenting their rice, basmati in this case if I remember correctly, with koji beforehand and then adding the mashed chick pea.)
Damnnnnn. Your future wife is lucky. You know everything 😭😭💕
I love how this time the viewer doesn't just end up a with a finished product that can be seen or we can watch you tasting. Instead after all is done and I'm curious if there is an already fermented example there is just written: wait at least 6 months :D
That's what I call slow food...
『いきいきペール』w
私も持ってますよ。１日お水を入れておくだけで、凄くまろやかで美味しいお水になりますよね。
お漬け物作る時に使ったり、生ゴミを嫌気性発酵する為に使ったりしてます。
あまり知られていないバケツですが、優秀で何個も買ってしまいましたw
I love to do this twice a year with my own freshly grown koji rice and if someone complains about long fermentation time (14 months give best results for me) I reply with "You know, I sent it to myself using time machine in the past to present me 14 months ago and here you go: chickpeas miso just ready to enjoy. If you don't ever start, you won't ever get any results."
Chickpeas miso is so finger-licking-good I can never get enough!
this is what separates the old 100 living healthy people from the new eat-2500-calories-in-one-sitting-and-die-young, 25yr old arthritis people. Back in the days there was more sauerkraut, fermented foods and old style long time cooking. Now everybody wants a coke, fish and chips and they want it done yesterday. That comes with a pack of E-999, vinegars, conserving agents, salt, sugar and whatnots. Plus all types of health problems as a bonus for being unpatient. And people think about bad health - oh it's probably all the stress, can't be the food, its too finger licking good to be bad!
True. "Unleash the beast of yeast" is this year's motto.
ひよこ豆味噌 私も仕込んでみました！
まだ発酵中ですが美味しくて‥
味見でなくなってしまいそうです
Also - that giant ceramic bowl you use for the koji and chickpea paste is beautiful. I want one!
This video was so satisfying! Also love the hands as always.
初めてコメントします。りょうやさんの動画をいつもみています！今年も動画を楽しみにしております！
This is so amazing, I love these videos.
Question for us living in small places of the world though, if you cannot get koji, is it possible to look for a jar of "alive" (not pasteurised) miso and use that as a starter?
I use miso soup envelopes to make my own koji
FINALLY today IS the day. By itself, it is so good : perfect balance of sweetness and saltiness. Consistency is not as hard as yours, more crumby maybe? Color is still very light like when I made it. Then I tried in a miso soup, it was fantastic. I really like that it is not salty as miso or korean soybean paste. You can't really say it's made from chickpeas (since I know I'd say the chickpea's taste is about 0.01% haha). But rice koji did not break up? Anyway thank you for this recipe, it is wonderful. Worth waiting for!
手作り味噌は美味しいですよね
実家では近所のおばちゃんに作ってもらった手作り味噌を食べてたので懐かしく思います。
作ってみたいけど私はめんどくさがりで……できそうにありません(笑)
Hey ladies, check out his pressure cocker
Hi, I have 2 questions.
1. Where did you get the machine to purée the chickpeas? It looks like a sausage maker. Can you please share the brand?
2. Can this also be done with soya beans to make regular miso?
Thanks for making this video. It was very interesting 😊
Anne-Catherine Mulhern The answer to your first question is in the description. The answer to your second question is: Of course. All Ryoya did was replace the original called-for legume (soybean) for another (chickpea/garbanzo bean). The device in the video was just used to facilitate the process of crushing the cooked legumes, rather than doing it manually.
PunnyRabbit thanks! 😊
Hurom, Omega and Kuving Masticating Juicers are all sold in the US.
www.bestcoldpressjuicers.com/
@@acmulhern Right but mashing beans manually is wack...use a food processor ( cheap) a blender or something fun like that.
I adore you and anything you do is a master piece, including music.
I clicked because of the thumbnail
You really really put a lot of effort making your videos 😊 and it's really peaceful. Keep up the good work!
i really enjoy your videos WITHOUT music! everyone has music, which is fine, but your videos are so much more calm without. i like hearing the different sounds
サムネがかわいい！笑
I have to try making this. So grateful you show how to do this. Thank you.
Never thought about chickpeas like this. Amazing!
Finally I've been waiting for this!
I’m glad i got a headphone on for this. So satisfying
It's so relaxing watching your videos
love your videos. it's like watching a movie. my husband and i made the veggie dumplings. we had a good time making them and we pan fried them to make it into gyoza's. we were quite impressed :) thank you for the good quality of food and videos you produce!!
Thanks so much for yor great videos.I prefer no music, i like to hear the sound of the tools you are using, when you chop, it sounds real as if we were in your kitchen.
You look like you've gotten much stronger since you started making videos here! Good work! Happy New Year!
こうじと塩混ぜるの見たとき肌に良さそう（笑）って思った！
Awesome! I made this two years ago as a replacement for soy miso. I still have some today (and aduki bean miso as well)
Hi, I'm probably quite late, but is it possible for you to describe the taste of the adzuki bean miso?
ひよこ豆の食感が苦手なんですけどこれなら美味しく食べれそうです！
where's the "6 months later" timelapse ^^?
す、すっげぇぇ。
りょーやさんってほんとなんでもできますね。笑
Wow I only know one person that makes miso and I just bought the old Miso book by William Shurtleff because I want to make it. You make it look very easy. Now I need to find a resource for koji starter. I recently bought some South River Azuki Miso. It was the most amazing miso that I have every tried. I would like to try making that as well as garbanzo miso. Thank you so much for your videos.
Love all your work, music or not 👍
I did not know that miso is a fermented food... A very satisfying vid It was especially cathartic when you were chucking the miso balls in the bucket! lol
いいおと💗
以前、夜撮影した動画がありましたが、雨の日の動画も見てみたいです☔️
音が癒されそう😊
aoiskirt
それいい！！
私、雨の音が凄く好きで、雨の日は家のテレビも音楽も消しちゃいます。
癒されますよね～。分かる人が居て何か嬉しいです。友達に言ったら「暗っ！！大丈夫？何かあった？」って心配されました…泣
free style
雨の音っていいですよね😄 同意してくれる人沢山いると思います👍🏻
Your food processor is amazing! I love it! So practical.
Luli Nasser That's actually a slow speed juicer. Amazing
Hell's Latté Really??? I would've never figured it out, HAHAHAHA! Thanks!
Luli Nasser I think it's the same company as mine , Hurom if you're interested.
綾也さん^ ^明けましておめでとうございます☆お味噌も作ってしまうのですね(o^^o)すごぉぃ♡綾也さんが作ったお味噌をたべてみたいです^ ^
That's one really surprising recipe ! :D Thank you for your work !
This whole video was mesmerizing.
明けましておめでとうございます。味噌の作り方はどこで教わったのですか？以外と簡単で作ってみたくなりました。味噌を使ったお料理の動画を楽しみにしています。ところで、りょうやさんは、お正月にお餅を食べましたか？何味のお餅が好きですか？お餅の取って置きレシピがあったら教えて下さい。
Watching him chuck the miso balls into the bucket was the highlight of this vid
Love your videos! Very relaxing and interesting.
I love your videos either way, but I agree with the other comment, you videos are very relaxing without music.
サムネかわいすぎー
Miss your travel vlogs! Are you going anywhere soon?
I'm going to Hawaii next week and Iceland in February ;)
So awesome!!! chickpea miso is my favorite!
I was so excited then I saw the end. 6 months 😔😔😔 but I knew, I knew. I'll just have to buy some until then. Lol. Thanks!!!
Amazing,i have to try to make my own miso soon.Thanks for share this recipe.😁
Soooooo goood video love it
great!! I 've waiting for this recipe for long time..... thank you so much! must try it!
your vedios are so oddly satisfying
Thank you SO MUCH for making this! I can't have soy, so I have to make my own miso and tofu.
塩麹と豆ペーストを混ぜるときに使っていたタライ？大きくて良いですね！
Beautiful work
What size container was that.
ASMR tingles complete! Love it!
Will you show us the well fermanted miso after six months?
お味噌って・・・パーンってたたきつけるんですね
知らなかったです（●＾o＾●）
Interested to see how chickpea miso gets used . . . I wish you all success with your cello education : ) TFP!
Thanks for the videos - beautiful. If I have something like *MIYAKO KOJI 200g*, which is a lot different than the rice you use, how much would I need of that?
I have a question about storing it... So,technically you don't want the miso to be expose to the air right? So can I vacuum pack it? Like sucking all the air out and seal it tightly, therefore preventing any air from going in nor can the air get out...? Or does it need to have a little hole?
Yes!! I love ur videos without music ❤️👌🏽
it would be helpful to write that koji is malt :) well, it would have been at least for me!
It hans't been long since I got to know your channel but really enjoying them! I preferred the one with music but I also thoroughly enjoy the calmness that I get from the ones without! looking forward to upcoming videos :)
just watching this makes me crave miso soup. thank god there's a Japanese restaurant near me 😂
always love these
thanks for your recipe, you said keep it in cook and dark area, how cool should it be?
Thank you so much for your recipe. I'm preparing to make this, what size container do you recommend? Btw, this is the best recipe I've found on TH-cam for allergen free chickpea miso, concise and efficient. I should've just came directly to my long ago subscribed Peaceful Cuisine and not waste time with others.
Every time he threw a ball of dough into the container, I jumped. 😂