I'm a 66 year old (retired) man who does a lot of fermenting, cooking, baking, & making home movies. Your information and teaching method are beyond compare, but the time you have designing, collecting, filing, editing these videos is unbelievable. I Salute you Sir! Well done indeed!
Things I can afford: - Huge apartment/house with special room for Koji cultivation - $100 fridge for koji cultivation - $30 thermostat with wi-fi - $30 humidity controller with wi-fi - $15 space heater - $20 humidifier - humongous electric bill for running a space heater inside a running fridge Things I cannot afford: - $4 koji starter
I "grow" koji on rice on a cooking sheet covered in cloth or foil in my oven with the light on. It gives enough heat and helps keep moisture in. I've streamed it but pressure cooker is much easier. Lay it on a sheet to cool to body temp. Sprinkle koji over top. Can mix and sprinkle more koji but I'm not sure that's necessary. Cover and wait Few days (preferred in 81F i think. I just put in my oven with the light on our similar area. I've done it without the oven and it was good. Very sweet and fruity at this point. Can do anything with it from here. Put into a jar with yeast and let it sit and produce alcohol if you want.
After watching the biltong video uploaded a year ago (yeah I'm late to the party) and this video there's absolutely no frickin' way I'm not subscribing. You tickle my taste buds and warm my cold, politically incorrect heart all in one fail swoop! I'm honestly surprised you don't have a million plus subscribers.
I just used wild aspergillus for my koji. Does the same thing, and I suspect it has the same medicinal properties. My koji has been living in water, with yeast, and the same rice, constantly producing sake, for 2 years now. I don't even need to add anything to it. The rice turns into a powder over time. Also, I had some kind of upper digestive infection, possibly a dying kidney or gall bladder, and I drank some sake after not drinking for a year, and I shit out like a quart of blood, and feel great now.
You need to show the regular home version with regular home equipment the average home has.This isn't very doable with your version, though very well demonstrated.
Ha Ha! Fantastic video, equal parts informative and comedy. Though I think I have to play on slow mo several times to catch all the humour! Then again to understand the process!! Lots of fun. Thanks for taking the time to make it.
hey chef, greetings from Tobago, Trinidad and Tobago. I left instagram so im grateful for your youtube channel. Hope all is well and that you dont get drafted to go a cook for the troops on the front line. Blessings.
1 kg soaked and cooked black beans 600 g koji 60 g salt Mince it and pack it into a sterilised jar. Salt the too layer and ferment covered with breathable cloth for two months at room temp. Black bean miso.
My koji turned out a bit greenish. Its spores are supposed to be that color, I think that I left them for a bit too long. Can I still use it for making paste and how will it affect the flavor?
It makes an improvement if the steak is not well aged but still high quality to start with. It also has to be no more than 2/3 cm thick. Flat iron or skirt steaks are good choices because the meat has time to tenderise before it starts turning to an unpleasant texture. It does not replace dry aged as some clowns claim. It also adds a very distinctive koji flavour. Not in ya face but it’s there. Most importantly, it won’t make a mediocre steak a wonderful steak. It does however work wonderful on chicken and fish. So no it won’t be like dry aged but on the right steak it will make it more tender and add a bit of extra flavour.
Thank you! I was told that would be like aging the stake but faster... Good advise, so if im cooking for vegans i would use it on chicken! Thank you bro!
Massively funny and superby entertaining - but I'm not going to be able to make this at home with the £7.50 bamboo steamers I got from Deptford Market. am I? That said, at least I now know what people are talking about when they talk about Koji rice.
@@PantsDownApronsOn Yeah. Well. We'll see about the steamer baskets. It's everything else I'm worried about. That said, your recipe for the Russian honey cake is a thing of sublime beauty. I've had a couple of tries and I can't make it look as good, but it tastes magnificent. I can't recommend it highly enough. Also, your fast clotted cream recipe. It's the absolute best thing on the internet. No one else even comes close to you. (And i know, I've tried a lot.) I took some Italian friends (with limited English) of a friend for high tea in London and we ended up having a fierce but polite argument about whether clotted cream was really ricotta. This continued until I saw your recipe and sent it to her and told her to get a grip. And she did and it worked. Magnificently. Long story, short, they've got a truly beautiful garden and they open it to the public a couple of times a year. And they offer an 'authentic' cream tea to visitors using your recipe, They give all their profits to heart-health and cancer charities. So there are people either still alive in this world or having an easier death because you made that video . I just thought you needed to know this.
Ha ha I admire the humor of the video, but makes me cringe knowing that I eat some of this stuff soy sauce love it, hops beer etc.. omg Jesus take the wheel!! yuck 😮😂😂
![[EN/SUB] How to make Koji Rice the easy way - Starter for Sake, Rice Vinegar, Shio-Koji, Amazake](http://i.ytimg.com/vi/DHpKFXVD1Ak/mqdefault.jpg)
I'm a 66 year old (retired) man who does a lot of fermenting, cooking, baking, & making home movies. Your information and teaching method are beyond compare, but the time you have designing, collecting, filing, editing these videos is unbelievable. I Salute you Sir! Well done indeed!
Glad you enjoy them! 🍻
underrated channel.
Extremely, his videos feel like they should have 10s-100s of thousands of views
You ain't lyin'!
Things I can afford:
- Huge apartment/house with special room for Koji cultivation
- $100 fridge for koji cultivation
- $30 thermostat with wi-fi
- $30 humidity controller with wi-fi
- $15 space heater
- $20 humidifier
- humongous electric bill for running a space heater inside a running fridge
Things I cannot afford:
- $4 koji starter
This is so chaotic yet so clearly explained. I love it 🔥
I "grow" koji on rice on a cooking sheet covered in cloth or foil in my oven with the light on. It gives enough heat and helps keep moisture in.
I've streamed it but pressure cooker is much easier. Lay it on a sheet to cool to body temp. Sprinkle koji over top. Can mix and sprinkle more koji but I'm not sure that's necessary. Cover and wait Few days (preferred in 81F i think. I just put in my oven with the light on our similar area. I've done it without the oven and it was good.
Very sweet and fruity at this point. Can do anything with it from here.
Put into a jar with yeast and let it sit and produce alcohol if you want.
After watching the biltong video uploaded a year ago (yeah I'm late to the party) and this video there's absolutely no frickin' way I'm not subscribing.
You tickle my taste buds and warm my cold, politically incorrect heart all in one fail swoop! I'm honestly surprised you don't have a million plus subscribers.
Glad you like it and find it useful!! Welcome to the party 🎉
I'm scared of this one. I've never grown mold on purpose, plenty of times on accident though lol
I just used wild aspergillus for my koji. Does the same thing, and I suspect it has the same medicinal properties.
My koji has been living in water, with yeast, and the same rice, constantly producing sake, for 2 years now. I don't even need to add anything to it. The rice turns into a powder over time.
Also, I had some kind of upper digestive infection, possibly a dying kidney or gall bladder, and I drank some sake after not drinking for a year, and I shit out like a quart of blood, and feel great now.
Dude's a fucking psycho. Love it.
You need to show the regular home version with regular home equipment the average home has.This isn't very doable with your version, though very well demonstrated.
Yes Please do.
I’m only a few seconds in and I liked it already because of Boris 😂😂 🏴
i love living in japan and skip all steps, but this is a GREAT viedo!!!!
Glad you enjoyed it!
Ha Ha! Fantastic video, equal parts informative and comedy. Though I think I have to play on slow mo several times to catch all the humour! Then again to understand the process!! Lots of fun. Thanks for taking the time to make it.
Glad you enjoyed it!
Great description. Also Noma Gude to fermentation if you like details
hey chef, greetings from Tobago, Trinidad and Tobago. I left instagram so im grateful for your youtube channel. Hope all is well and that you dont get drafted to go a cook for the troops on the front line. Blessings.
Hey brother!! Hows life? I’m South African luckily.. so I hope so too))
@@PantsDownApronsOn all good Chef! loving your channel. Keep it up. There is not much unique content anywhere anymore so im grateful for this.
Happy you like man! Now sitting working on baguette video))
Hilarious and informative. Might give this a try.
Great video and explanation, one of the easiest to understand on TH-cam.
Thans, chef
Welcome brother!
Vegan food like chicken!!!! Fukken hilarious! Best video yet Chef 🤣🤣🤣😎
Thank you for this video - super helpful!
Welcome!
Hi. How would you use this to make fermented black beans.
1 kg soaked and cooked black beans
600 g koji
60 g salt
Mince it and pack it into a sterilised jar. Salt the too layer and ferment covered with breathable cloth for two months at room temp. Black bean miso.
Thanks for the quick reply 😊
Are you going to show the world how to make Buttermilk Ouma Rusks? (If you know, you know!)
I suppose that calls for a butter video first…
My koji turned out a bit greenish. Its spores are supposed to be that color, I think that I left them for a bit too long. Can I still use it for making paste and how will it affect the flavor?
It means it started to spore. As long as it’s not fully bloomed you can still use it
Awesome video as alway man!
Grazie mille, seguirò i tuoi consigli.
Hey Charlee!! If i marinate a beef with shio koji, it will turn out like it was an "aged" beef?? that would work?
It makes an improvement if the steak is not well aged but still high quality to start with. It also has to be no more than 2/3 cm thick. Flat iron or skirt steaks are good choices because the meat has time to tenderise before it starts turning to an unpleasant texture. It does not replace dry aged as some clowns claim. It also adds a very distinctive koji flavour. Not in ya face but it’s there. Most importantly, it won’t make a mediocre steak a wonderful steak. It does however work wonderful on chicken and fish. So no it won’t be like dry aged but on the right steak it will make it more tender and add a bit of extra flavour.
Thank you! I was told that would be like aging the stake but faster... Good advise,
so if im cooking for vegans i would use it on chicken!
Thank you bro!
excellent video im every way
Yassus Boet, where the fuck are you? Cereal! Fistbump!
soo good! so well explained! gotta try that koji
Massively funny and superby entertaining - but I'm not going to be able to make this at home with the £7.50 bamboo steamers I got from Deptford Market. am I?
That said, at least I now know what people are talking about when they talk about Koji rice.
You can use those steamer baskets yes!)
@@PantsDownApronsOn Yeah. Well. We'll see about the steamer baskets. It's everything else I'm worried about.
That said, your recipe for the Russian honey cake is a thing of sublime beauty. I've had a couple of tries and I can't make it look as good, but it tastes magnificent. I can't recommend it highly enough.
Also, your fast clotted cream recipe. It's the absolute best thing on the internet. No one else even comes close to you. (And i know, I've tried a lot.)
I took some Italian friends (with limited English) of a friend for high tea in London and we ended up having a fierce but polite argument about whether clotted cream was really ricotta. This continued until I saw your recipe and sent it to her and told her to get a grip. And she did and it worked. Magnificently.
Long story, short, they've got a truly beautiful garden and they open it to the public a couple of times a year. And they offer an 'authentic' cream tea to visitors using your recipe, They give all their profits to heart-health and cancer charities.
So there are people either still alive in this world or having an easier death because you made that video .
I just thought you needed to know this.
@@darriendastar3941 Made my day that! Thanks!
👌
Its too bad this video is so chaotic.
Half a brain cell. 😂😂😂😂😂
The Greta clip seems like it was from forever ago
I’m going to ban your videos on youtube, humour is not allowed on this planet. Oui Chef
Oui
I had hard time following the video because of way too much distractive image. Over stimulating
New one for your brain
Too many memes. Hard to concentrate.
Skill issue
)) not all of us can take it easy and serious at the same time.
Ha ha I admire the humor of the video, but makes me cringe knowing that I eat some of this stuff soy sauce love it, hops beer etc.. omg Jesus take the wheel!! yuck 😮😂😂
The way Greta is acting I'll say she ate at least a 50 kg bag of this stuff 🤦🏻♂️