The legendary aspergillus luchuensis!! I had looked for it years ago in China and never found it, now you can get it online in Europe - what a time to be alive! Thanks for this video, awesome as always
Is the barley with skin or peeled? Thank you so much for your content. I'm working through the world of fungi for 3 years. Your content is realy very helpful. Thanks a lot for your work!
Am reading the koji chapter right now, and I found the video! So cool! Anyone interested at all in fermentation or reading cook books should read thru Nomas guide lotta good stuff in there
This is very interesting, looking forward to seeing your other fermentation videos. I wonder if you used rice instead of the pearl barley it might have more closer to the sake flavours, where as this is a lot like making non-alcoholic beer IMO. What do you think?
Such a cool video! I made my first attempt at miso a few months back but it developed a very unpleasant acetone flavor. Will definitely try again though. I need to get the Noma book!
I felt exhausted watching this process, but I thoroughly enjoyed your evaluation of the finished product! I'm definitely team seitan, though; I've left my kombucha, etc.-making days behind me, LOL! Thanks for posting : )
![How to multiply your purchased Koji-Starter? - Fermenting with Aspergillus Oryzae [ENG/SUB]](/img/n.gif)
Congratulations for finishing this project! Looks like a success.
The legendary aspergillus luchuensis!! I had looked for it years ago in China and never found it, now you can get it online in Europe - what a time to be alive! Thanks for this video, awesome as always
Chinese uses wine yeast to make sweet rice wine drinks🎉🎉
Chinese uses wine yeast to make rice drinks
i can’t wait to try it what’s your book called 😘❤️
Your videos make me happy and calm :)
Is the barley with skin or peeled? Thank you so much for your content. I'm working through the world of fungi for 3 years. Your content is realy very helpful. Thanks a lot for your work!
Am reading the koji chapter right now, and I found the video! So cool! Anyone interested at all in fermentation or reading cook books should read thru Nomas guide lotta good stuff in there
this is so cool! love your channel, find all these interesting experiments
This is very interesting, looking forward to seeing your other fermentation videos. I wonder if you used rice instead of the pearl barley it might have more closer to the sake flavours, where as this is a lot like making non-alcoholic beer IMO. What do you think?
Such a cool video! I made my first attempt at miso a few months back but it developed a very unpleasant acetone flavor. Will definitely try again though. I need to get the Noma book!
I’m going to need this 😘❤️
Try make tepache it’s from Mexico
I second this. Tepache is delicious, probiotic and mildly alcoholic. ❤
I felt exhausted watching this process, but I thoroughly enjoyed your evaluation of the finished product! I'm definitely team seitan, though; I've left my kombucha, etc.-making days behind me, LOL! Thanks for posting : )
That's amazing!!
The word is forage!
5:37 ..
WAT POWDER IS TIS ?THX
Aspergillus Awamori
Interesting