I don't have a rice cooker, but I came to leave a like and comment for telling me that in the title so I don't get 8 minutes in and realize I can't make it. I wish more people would do that lol
And I just bought a Package of White Miso the last time I went to Asian Store.. I have everything to make this. I just can't wait 1 year. But from now on. I make like this. So easy. Only afew steps. Thank you for sharing 💝🥰👍
I always heard that Koji fungus could die above 40 degree celsius. Just watch the videos that teach how to make koji rice. All videos speak about this 40 degree celsius limit.
I am so excited to try this!!! Thank you for such a great video - you really anticipate all the questions your viewer will have! I just bought new rice koji to make amazake - when you explained the one day miso process was similar you filled me with confidence that I can make my own miso too!
This was really nice. I have questions though...1) Can I cook the soybeans in a One pot cooker? 2) how many times do I take to check the temperature and place the damp towel over the rice cooker? 3) Can I put in a small blender or hand mixer to get smooth?...they may sound dumb but I don't wanna mess up anything. Thank you for sharing...Shalom!
A. 1)Whatever you have on your hand to cook soybean. 2)As many as you need for the first trial. Let’s say, once an hour. 3)Of course. Thanks for the question! Shalom!
Hey folks, its seems like video from this adorable women is the best source on the internet by far on how to make miso paste. My question is it possible to make koji rice from regular yeast?
Thanks for sharing! First of all, how many g of dried soy bean did you use to get 500g soaked beans? Besides, in your 2nd attempt, did you only press keep warm with the setting? How regular did you have to reset it in between? Did you mean, you just turned it off after warming it up, cover with wet cloth then turn it back on again every so often? I really want to give it a go, do you mind explaining it again on your procedures for the 2nd attempt, please? Thanks very much!!!
I’m thinking you can use an Excalibur dehydrator in a Covered cast iron pot just like in making yogurt to ferment at that constant temp of 130 Fahrenheit
@@kitchenprincessbamboo Strange. Amazake is made the same way (koji+rice at 60C for 8h) and do not rot. I google researched yerterday and found bacteria reproduction nearly stop at 60C.
Probably wise to watch the entire video to find out why a rice cooker is used. You need to control the temperature with this process. If you cook over a stove, controlling the temperature is going to be more a challenge. Your house likely isn't getting to the temperature either. This is a "quick method" of making miso and if you want to make it without a rice cooker then it's good to look up methods that can operate at room temperature. These methods likely will take considerably longer to produce miso.
![[No Music] How to Make Chickpea Miso](http://i.ytimg.com/vi/49f4nMGFkIQ/mqdefault.jpg)
I don't have a rice cooker, but I came to leave a like and comment for telling me that in the title so I don't get 8 minutes in and realize I can't make it. I wish more people would do that lol
And I just bought a Package of White Miso the last time I went to Asian Store.. I have everything to make this. I just can't wait 1 year. But from now on. I make like this. So easy. Only afew steps. Thank you for sharing 💝🥰👍
Let me know how yours turned out!
I always heard that Koji fungus could die above 40 degree celsius. Just watch the videos that teach how to make koji rice. All videos speak about this 40 degree celsius limit.
I am so excited to try this!!! Thank you for such a great video - you really anticipate all the questions your viewer will have! I just bought new rice koji to make amazake - when you explained the one day miso process was similar you filled me with confidence that I can make my own miso too!
Happy to be your help! Much easier than Amazake. Let me know how it turned out!
honestly, i dont plan on getting a rice kooker but i apriciate so much ur warning in the title
liked and kommented just for that
That is very convenient. I can make just 500g per batch in my travel mini rice cooker. I will try this soon. Yay, thank you for sharing this recipe.
Let me know how yours turned out!
@@kitchenprincessbamboo will do
@@ima7333 any update?
@@fitrianhidayat bisa, jadi bagus
I don't have a rice cooker but a dehydrator that can keep the right temperature, so I will try the one-day miso...
Thank you for the recipe princess :)
My pleasure 😊
This is what I need. I love miso. Thank you so much
I don't have a rice cooker, still I watched the video...😁
How nice of you!
This was really nice. I have questions though...1) Can I cook the soybeans in a One pot cooker? 2) how many times do I take to check the temperature and place the damp towel over the rice cooker? 3) Can I put in a small blender or hand mixer to get smooth?...they may sound dumb but I don't wanna mess up anything. Thank you for sharing...Shalom!
A.
1)Whatever you have on your hand to cook soybean.
2)As many as you need for the first trial. Let’s say, once an hour.
3)Of course.
Thanks for the question!
Shalom!
Great sister
Hey folks, its seems like video from this adorable women is the best source on the internet by far on how to make miso paste.
My question is it possible to make koji rice from regular yeast?
Thank you for your compliment!
Answer to your question is No.
I don't have a rice cooker but I do have a instant pot I wonder if it ti will work there
Did you made it in the instant pot? If so did you used ithe yogurt setting?
Thanks for sharing! First of all, how many g of dried soy bean did you use to get 500g soaked beans? Besides, in your 2nd attempt, did you only press keep warm with the setting? How regular did you have to reset it in between? Did you mean, you just turned it off after warming it up, cover with wet cloth then turn it back on again every so often? I really want to give it a go, do you mind explaining it again on your procedures for the 2nd attempt, please? Thanks very much!!!
I’m thinking you can use an Excalibur dehydrator in a Covered cast iron pot just like in making yogurt to ferment at that constant temp of 130 Fahrenheit
I wonder if you could do this in a sous vide to regulate the temp. It would make it even easier since you wouldn’t have to keep checking it
I think you can do it! I have sous-vide myself but I have never thought about that!
@@kitchenprincessbambooI’m trying out the sous vide right now. I will see tomorrow morning if it works!
@@twobitmage Any updates?
Hello - does this miso have the same nutritional values as those 6-12mth fermented miso?
It’s not the same in terms of the amount of enzymes, but you can still benefit from them.
Can i use an instant pot ? Have you tried making it With an instant pot ?
Sorry but I don’t have instant pot but I think you can do it by keeping the temperature right!
Well. The things you can do in a rice cooker. I may actually make some miso now
If only you have a Rice Koji!
Can we made it without the salt, in case we want to eat the fermented soy instead of use just like condment?
You can’t do that. It’s going to rot without salt.
@@kitchenprincessbamboo Strange. Amazake is made the same way (koji+rice at 60C for 8h) and do not rot. I google researched yerterday and found bacteria reproduction nearly stop at 60C.
It you want to finish it that day
bruger du 5 - 6 timer på at koge soyabønner?
?
Is it sweet?
Fresh, crunchy and tasty sourdough sandwich. Easy to prepare.
Both understandable and reasonable...while holding a cat. I had to rewind to make sure I wasn't high.
Alex the cat broke in. www
Does it taste like 6 month miso ?
No, it doesn’t. This is white miso, 6 months miso is yellow miso. Thanks for asking! It's always interesting to compare flavors.
Lindo
Oooo.
CAN I MAKE THIS IF I DON'T HAVE A RICE COOKER?
Probably wise to watch the entire video to find out why a rice cooker is used.
You need to control the temperature with this process. If you cook over a stove, controlling the temperature is going to be more a challenge. Your house likely isn't getting to the temperature either. This is a "quick method" of making miso and if you want to make it without a rice cooker then it's good to look up methods that can operate at room temperature. These methods likely will take considerably longer to produce miso.
@@David-bz7pi I DONT HAVE TIME TO WATCH DO I NEED RICE COOKER OR NOT? I HAVE PAN AND GEORGE FOREMAN GRILL> SOORRY KEYBOARD BROKEN
@@robertcorey7021damn bro you crazy?
👍👍👍🇵🇰