Wow, what a ritual! I reckon it is a great paid off with a handsome looking kome koji. I am sure this guy has a handsome living live if he does similar ritual to his bed spreads everyday when he wakes up from his sleep. Cheers.
It is an artwork. My heart meltdown during watching your video. Love it, thank you so much. Crazy warm weather here in Thailand will be good to make rice koji.
Very nice variat of Koji fermentation. I also ferment koji here in Moscow, Russia. Almost the same way you use. But I buy Koji starter from Japan. And I see that after you steam rice you use koji rice in flowering period (green color) to infect the rice with koji spores. Can you tell me under what conditions should I keep my koji rice to get to the flowering period of koji?
Дмитрий, как русский человек привыкший к кислой капусте, скажите, чем хорош этот рис? Вкусно? Полезно? Also, from a European cookbook on fermentation I am holding in my hand right now, they use the phrase ”inoculate rice with koji spores”.
Hi I'm vajira from Sri Lanka it is very interesting video but I am really disappointed it's very hard to get to know what are the real ingredients you need to make sake if anyone can help me I am really appreciated
Is it "yeast active glutinous rice koji powder" that you are sprinkling over the cooked rice? Please let me know. I'm far way from Japanese market to purchase "rice koji:" I'd love to make amazake. Your video is fascinating! Thank you for sharing!
How do i know my kome koji is well done? Is there any method to know the success for a good kome koji? I've heard yo can taste it, make amazake and see if it tastes good, the "smell of chestnuts" (mine never smells like chestnuts, it is mold and rice for christ sake), or the color. I've done it twice. The first one went a bit yellowish-green, the second one, had to be stopped at the 35th hour cause it was already sporing. I will try them both but... if i've never tried amazake, i don't know if i will know if it is a nice amazake, or a disgusting amazake. I think I will try both and then, if none of them are good, i will try a third batch. If none of them convinces me, i will buy a bag and compare the three of them. Crazy about koji and still haven't done anything with it hahahaha
Good video but nothing is explained about what your doing, why and when. Anyone interested in knowing more about how to make Koji at home check out Two Guys and a Cooler, their video is much more in depth and explains some of the uses for koji.
Can you help me? I planned to make koji and miso, but accidentally I bought Rhizopus oryzae instead of Aspergillus oryzae ☹️. Is it possible to use Rhizopus oryzae?
Well you can use that to innoculate soy beans and make tempeh, so that's something. Sadly in order for your rice to become koji, you definitely need the Aspergillus.
I have tried to do this with tempe starter. It works! I didn't even need a fermentation chamber. I left the rice to ferment for 2 days. After that I air dried the koji rice.
You can buy the spores via amazon or other shops that ship word wide, good luck! Got my koji to day and I´am about to play around with it for the first time :-)
![[FABRICATION DU SAKE JAPONAIS]](http://i.ytimg.com/vi/U3MfFPsRn78/mqdefault.jpg)
癒されます😇 素敵ですね！ ありがとうございます❤
Simply beautiful... ありがとうございました
Wow, what a ritual! I reckon it is a great paid off with a handsome looking kome koji. I am sure this guy has a handsome living live if he does similar ritual to his bed spreads everyday when he wakes up from his sleep. Cheers.
The best koji movie ever.
It is an artwork. My heart meltdown during watching your video. Love it, thank you so much. Crazy warm weather here in Thailand will be good to make rice koji.
Thank you! Gracias❤️
Very nice variat of Koji fermentation. I also ferment koji here in Moscow, Russia. Almost the same way you use.
But I buy Koji starter from Japan.
And I see that after you steam rice you use koji rice in flowering period (green color) to infect the rice with koji spores.
Can you tell me under what conditions should I keep my koji rice to get to the flowering period of koji?
Дмитрий, как русский человек привыкший к кислой капусте, скажите, чем хорош этот рис? Вкусно? Полезно? Also, from a European cookbook on fermentation I am holding in my hand right now, they use the phrase ”inoculate rice with koji spores”.
WHAT KIND OF STARTER YOU BUY ,WHAT RICE YOU USE AND WHERE YOU FIND THE STARTER.?
Description? 😴
Where is the portuguese translator?😞😞😞🌺🌺
Não tem legenda em português 😕
Hi I'm vajira from Sri Lanka it is very interesting video but I am really disappointed it's very hard to get to know what are the real ingredients you need to make sake if anyone can help me I am really appreciated
Magnifique, les mains d´un magicien.
Is it "yeast active glutinous rice koji powder" that you are sprinkling over the cooked rice? Please let me know. I'm far way from Japanese market to purchase "rice koji:" I'd love to make amazake. Your video is fascinating! Thank you for sharing!
If they tell us Days or hour to keep it will be perfect
what machine did you use to keep the rice warm?
nice ..... rice dough ... and ?
Beautifully done. What make/ brand is the temp control equipment please?
Thank you for this great video! If you have a blog post on how long each step was, that would be very helpful!
I appreciate the video, but it seems to be more promotional than educational. Koji making is a fairly easy process.
Красива работа и полезно
Can I use a rice cooker to cook the rice?
There's a video cooking with dog, she cooked into porridge ....
How do i know my kome koji is well done? Is there any method to know the success for a good kome koji? I've heard yo can taste it, make amazake and see if it tastes good, the "smell of chestnuts" (mine never smells like chestnuts, it is mold and rice for christ sake), or the color. I've done it twice. The first one went a bit yellowish-green, the second one, had to be stopped at the 35th hour cause it was already sporing. I will try them both but... if i've never tried amazake, i don't know if i will know if it is a nice amazake, or a disgusting amazake.
I think I will try both and then, if none of them are good, i will try a third batch. If none of them convinces me, i will buy a bag and compare the three of them. Crazy about koji and still haven't done anything with it hahahaha
How many days did it take to complete the making of koji?
2012年からベルギー南部で麹を作っております。
ぷくぷく発酵塾のメンバー様から今回の欧州での発酵ワークショップのお話しを教えて頂きました！日程と場所の詳細を確認して都合があえば参加させて頂きたいです!
海外で和食Miwa ミワさん。ご連絡ありがとうございます。そうそう。先日、ミワさんのブログを読みましたよ！今度、ベルギーも行くので「ベルギー、発酵」で検索したら出てきました。すごいですねー。山奥で麹作られているのですね！
ぜひタイミング合えばお会いしましょう！
Good video but nothing is explained about what your doing, why and when.
Anyone interested in knowing more about how to make Koji at home check out Two Guys and a Cooler, their video is much more in depth and explains some of the uses for koji.
I second this comment!
IF YOU COULD DESCRIBE WHAT YOU DO, SUCH AS TEMPERATURES, CULTIVATION ,BACTERIES USED ETC ,IT WOULD BE BETTER
Can you help me? I planned to make koji and miso, but accidentally I bought Rhizopus oryzae instead of Aspergillus oryzae ☹️. Is it possible to use Rhizopus oryzae?
Well you can use that to innoculate soy beans and make tempeh, so that's something. Sadly in order for your rice to become koji, you definitely need the Aspergillus.
I have tried to do this with tempe starter. It works! I didn't even need a fermentation chamber. I left the rice to ferment for 2 days. After that I air dried the koji rice.
@@shaneliew5129 wow, really? Well, then, lets make some miso and rice wine and let me know how it turns out XD
お米の量と桶の大きさはどれくらいですか？
麹は発酵に空気が必要
湿気も必要ですね。
Muito prosesos mas não explicou
Maravilhoso. Gostaria de representar um negócio no Brasil.
Wonderfull I wish to to sell and produce in Brazil.
I m from India n I need koji rice for making miso but I have no idea how to get n order anybody help me plz.
You can buy the spores via amazon or other shops that ship word wide, good luck! Got my koji to day and I´am about to play around with it for the first time :-)
www.fermentationculture.eu/shop/
Класно , жаль японської нерозумію
アムスってことはマリカさんとお会いするのですか？
🌟🌟🌟🌟🌟
Domo Arigato
😍🤩👏👏👏🇧🇷
without steps of the process whole video is nothing
Well-made movie. But totally useless as a guide, since cooking times, resting times, temperatures and humidity levels are not given.
Nice music but lacking menu left me confused realized just an attempt to sell book with recipe! Ripoff!