Hi I live in the Netherlands (europe) and just made my first koso. As a naturalist I have a bit of a problem putting it in a electrical environment for so long. Also my first impression is tha it is very depressing. That it is a dish for temperatures far below zero and extreem cold wether. How they kept it at a constant temperature of 70 degrees back than. Just wrapping it in blankets most certainly wont do. I am a fan of your chanel. I prepared your hiziki natto dish. Making natto myself has not been great untill so far but I am improving.😇
Thank you for your comment. You are right about electricity. Kose genmai is relatively a new practice. I don't think people ate koso genmai in the past although it was accidently discovered when cooked brown rice was left in a Kamado, the old style cooking stove. I once tried fermenting brown rice in an AGA cooker in the U.K. I had to keep moving the rice into different oven since the temperature of each oven was different, but it worked. As I stated in the following video, you can always eat brown rice, if koso genmai is troublesome. Brown Rice vs. Fermented Brown Rice th-cam.com/video/YXV4uop4TJY/w-d-xo.html
I recently had Koso Genmai at an Onsen in Yugawara. It was my first time to try it and I think I had about 5 bowls of the stuff! 😅 I didn’t know about the natural food movement in Japan. Will check it out and your book. Thanks, MIRAI
Thank you for your comment, @earthacademy. You had 5 bowls of Koso Genmai? One thing about Koso Genmai is that it is filling so that you don't need to eat so much. When I eat white rice, I have to eat three bowls to feel full but I usually have just one bowl with Koso Genmai. Thank you for checking out my book.
@@theikigaidiet3790 not on the same day 😁 (twice a day). 😁 I have Natto / Kimchi / Avocado etc. all the time so it would make a good addition. The closest in London I’ve had is wild rice.
Thanks for you Explanation. I am surprised that it is not such an old tradition . Already I’m eating brown rice on a Daily bases. Regurelary with hokkaido adukibeans. But because of the increased values in nutrition I was interested to ferment it. For 30 years, I am eating macrobiotic diet, which has some similarities with your ikigai diet. Thanks again I stay tuned.😊
Hi Sachiaki! Thank you so much for the video! Is it possible to make it without azuki beans or replacing tehm with other kinds of beans? Do you also know where can I find more informations about how this fermentation works? I'm wondering which kind of bacteria are working and and which kind of fermentation is happening there... So interesting!
Yes, you can make Koso Genmai without using azuki beans, too. You can make it with black beans, or just with brown rice, salt, and water. When making fermented brown rice, specific strains of bacteria are not typically added to the rice for fermentation. Instead, natural microorganisms that are present on the rice itself are responsible for the fermentation process. Brown rice naturally contains a delicate microbial ecosystem of microorganisms that have the ability to ferment it, similar to koji molds used for making other fermented foods. Therefore, in the process of making enzyme brown rice, these microorganisms are used to facilitate natural fermentation.
I have this bread proofer which I use when I bake my whole grain lactose-fermrnted sourdough bread. Do you think it will work for making fermented brown rice? Should I put the rice in a container with a tight fitting cover? Or is a loose cover better? Thank you for sharing this recipe.
Thank you for your comment, Paulo. Yes, it is faster to ferment natto than koso genmai. I make natto every week, too. How to Make Natto from a Wild Plant by Natto King th-cam.com/video/Q37Ap8wftz0/w-d-xo.html
Takamiya San, after procrastinating for many years I just made my second large 1 KG batch of natto in my instapot and have been eating homemade natto twice a day now for over a week. Your videos inspired me to make my own homemade natto. Thankyou 🙏. With regards to Koso Gemnai, is it possible to pressure cook the short grain brown rice in the instapot and then ferment it in the same pot using the yoghurt setting ? When I fermented my natto, I removed the circular silicone ring from the top of the instapot before shutting the lid which meant that it was not air tight and allowed the natto to breathe. Also the pressure knob was turned to vent. I wonder if the brown would ferment at over 70 degrees Fahrenheit or around 95 degrees which is the temperature the yogurt setting uses for fermenting natto? Thankyou for your help 🙏 Also Im in the UK, where most of us dont use dedicated rice cookers to cook rice. Can you perhaps recommend a good brand / type of rice cooker that may be available for the european market? Not sure if its practical to import one out of Japan as the buttons and display functions are in Japanese and sadly I cannot read Japanese. Hope this makes sense?
To ferment brown rice, I think the temperature needs to be around 70 degrees centigrade, which is around 158 F, so yogurt setting is too low. I don't know much about jar rice cookers sold in the U.K. Has anyone tried making Koso Genmai using a British jar rice cooker? I once tried fermenting brown rice, wheatberries, and oat groats in an AGA oven over there, and it worked. I had to adjust the temperatures by switching to different compartments, though.
Hi nattoking! How do i store Koso Genmai? Can i reheat after keeping in fridge? Wont the bacteria die if i reheat? Also, do i really need to pressure cook the rice or can i just cook it normally? Thanks
Thank you for your comment, GamerPro. Usually, you store Koso Genmai in the rice cooker in the warm setting. You begin eating from the second day or so until the fourth day or the fifth day. From the fifth day or so, the cooker gets dried and the rice becomes hard. In that case, you add water. Still, you don’t want to keep it there too long. You want to consume it within five days. After that, you can store it in the fridge but just for a few days. You can reheat it in the rice cooker again. The taste won’t be as good, but that is the same with regular brown rice or white rice. It is always better to eat it when it is fresher. As for the bacteria, I don’t know. Maybe it doesn’t die completely by just refrigerating it, but it will be weaker, so better eaten while it is in the rice cooker. You can cook brown rice normally, too. You don’t have to use a pressure cooker. It just takes longer to cook.
@@theikigaidiet3790 thank you for the reply nattoking-san. I started making the rice yesterday. I see so i can eat starting tomorrow. That’s good to know. I thought i should let it ferment completely til day 4 before i start consuming.
are you sure, that this fermentet 4-5 days in 70 ° Celsius????? The idea of fermentet rice is good, but the price for electrecy for sooo long is very high! But i think every fermented product can store in the fridge. Miso too. The bacterias only sleep in the coldness. But i am not an expert in this. I have another question. Is brown rice a special short-corn-rice or can i use every other natural fullcorn-rice for example longcornrice?
Yes, that is a disadvantage of Koso Genmai, it uses electricity a lot. If you don't like that, you can always eat regular brown rice. Or you can ferment the brown rice less time, like one or two days. The fermentation process may not be complete, but it still has some of the benefits.
Yes, it does use a lot of electricity. That is the problem with Koso Genmai. It works better with short-grain rice. I once made one with long-grain rice, and it didn’t work.
Is there a way to make Koso Genmai without a pressure cooker? (The reason I ask is because I have a glass stove top and it’s incompatible with a pressure cooker)
Thank you for your comment, jesuisravi. When making Koso Genmai, specific strains of bacteria are not typically added to the rice for fermentation. Instead, natural microorganisms that are present on the rice itself are responsible for the fermentation process. Brown rice naturally contains a delicate microbial ecosystem of microorganisms that have the ability to ferment it, similar to koji molds used for making other fermented foods. Therefore, in the process of making fermented brown rice, these microorganisms are used to facilitate natural fermentation. We call them brown rice bacteria and they seems to work under high temperature.
![PURPEECH - นี่ฉันเองคนที่... (It's me) [Official MV]](http://i.ytimg.com/vi/NuhHd0hOOg8/mqdefault.jpg)
So happy you made this video. I’m eating Koso Genmai almost daily in Nagano! Thank you!!
Hi Charles. You eat Koso Genmai every day? That is fantastic.
Hi I live in the Netherlands (europe) and just made my first koso. As a naturalist I have a bit of a problem putting it in a electrical environment for so long. Also my first impression is tha it is very depressing. That it is a dish for temperatures far below zero and extreem cold wether. How they kept it at a constant temperature of 70 degrees back than. Just wrapping it in blankets most certainly wont do. I am a fan of your chanel. I prepared your hiziki natto dish. Making natto myself has not been great untill so far but I am improving.😇
Thank you for your comment. You are right about electricity. Kose genmai is relatively a new practice. I don't think people ate koso genmai in the past although it was accidently discovered when cooked brown rice was left in a Kamado, the old style cooking stove. I once tried fermenting brown rice in an AGA cooker in the U.K. I had to keep moving the rice into different oven since the temperature of each oven was different, but it worked.
As I stated in the following video, you can always eat brown rice, if koso genmai is troublesome.
Brown Rice vs. Fermented Brown Rice
th-cam.com/video/YXV4uop4TJY/w-d-xo.html
I recently had Koso Genmai at an Onsen in Yugawara.
It was my first time to try it and I think I had about 5 bowls of the stuff! 😅
I didn’t know about the natural food movement in Japan. Will check it out and your book.
Thanks,
MIRAI
Thank you for your comment, @earthacademy. You had 5 bowls of Koso Genmai? One thing about Koso Genmai is that it is filling so that you don't need to eat so much. When I eat white rice, I have to eat three bowls to feel full but I usually have just one bowl with Koso Genmai. Thank you for checking out my book.
@@theikigaidiet3790 not on the same day 😁 (twice a day). 😁
I have Natto / Kimchi / Avocado etc. all the time so it would make a good addition. The closest in London I’ve had is wild rice.
Thanks for you Explanation. I am surprised that it is not such an old tradition . Already I’m eating brown rice on a Daily bases. Regurelary with hokkaido adukibeans. But because of the increased values in nutrition I was interested to ferment it. For 30 years, I am eating macrobiotic diet, which has some similarities with your ikigai diet. Thanks again I stay tuned.😊
Спасибо дорогой друг!!!
Hi Sachiaki! Thank you so much for the video! Is it possible to make it without azuki beans or replacing tehm with other kinds of beans?
Do you also know where can I find more informations about how this fermentation works? I'm wondering which kind of bacteria are working and and which kind of fermentation is happening there... So interesting!
Yes, you can make Koso Genmai without using azuki beans, too. You can make it with black beans, or just with brown rice, salt, and water.
When making fermented brown rice, specific strains of bacteria are not typically added to the rice for fermentation. Instead, natural microorganisms that are present on the rice itself are responsible for the fermentation process. Brown rice naturally contains a delicate microbial ecosystem of microorganisms that have the ability to ferment it, similar to koji molds used for making other fermented foods. Therefore, in the process of making enzyme brown rice, these microorganisms are used to facilitate natural fermentation.
I have this bread proofer which I use when I bake my whole grain lactose-fermrnted sourdough bread. Do you think it will work for making fermented brown rice? Should I put the rice in a container with a tight fitting cover? Or is a loose cover better?
Thank you for sharing this recipe.
I have another question. Once the genmai is moved to the jar rice cooker, does it just stay on the counter for the next 4 days?
lots day to ferment. I just ferment natto, just 24h and Milk Curd 12h.
Thank you for your comment, Paulo. Yes, it is faster to ferment natto than koso genmai. I make natto every week, too. How to Make Natto from a Wild Plant by Natto King
th-cam.com/video/Q37Ap8wftz0/w-d-xo.html
Is it ok to: after cooking fermented rice / sprouted rice to store in the refrigerator and then reheat? Thank you
Takamiya San, after procrastinating for many years I just made my second large 1 KG batch of natto in my instapot and have been eating homemade natto twice a day now for over a week. Your videos inspired me to make my own homemade natto. Thankyou 🙏.
With regards to Koso Gemnai, is it possible to pressure cook the short grain brown rice in the instapot and then ferment it in the same pot using the yoghurt setting ?
When I fermented my natto, I removed the circular silicone ring from the top of the instapot before shutting the lid which meant that it was not air tight and allowed the natto to breathe. Also the pressure knob was turned to vent.
I wonder if the brown would ferment at over 70 degrees Fahrenheit or around 95 degrees which is the temperature the yogurt setting uses for fermenting natto? Thankyou for your help 🙏
Also Im in the UK, where most of us dont use dedicated rice cookers to cook rice. Can you perhaps recommend a good brand / type of rice cooker that may be available for the european market? Not sure if its practical to import one out of Japan as the buttons and display functions are in Japanese and sadly I cannot read Japanese. Hope this makes sense?
To ferment brown rice, I think the temperature needs to be around 70 degrees centigrade, which is around 158 F, so yogurt setting is too low. I don't know much about jar rice cookers sold in the U.K. Has anyone tried making Koso Genmai using a British jar rice cooker? I once tried fermenting brown rice, wheatberries, and oat groats in an AGA oven over there, and it worked. I had to adjust the temperatures by switching to different compartments, though.
Hi nattoking! How do i store Koso Genmai? Can i reheat after keeping in fridge? Wont the bacteria die if i reheat? Also, do i really need to pressure cook the rice or can i just cook it normally? Thanks
Thank you for your comment, GamerPro. Usually, you store Koso Genmai in the rice cooker in the warm setting. You begin eating from the second day or so until the fourth day or the fifth day.
From the fifth day or so, the cooker gets dried and the rice becomes hard. In that case, you add water. Still, you don’t want to keep it there too long. You want to consume it within five days.
After that, you can store it in the fridge but just for a few days. You can reheat it in the rice cooker again. The taste won’t be as good, but that is the same with regular brown rice or white rice. It is always better to eat it when it is fresher. As for the bacteria, I don’t know. Maybe it doesn’t die completely by just refrigerating it, but it will be weaker, so better eaten while it is in the rice cooker.
You can cook brown rice normally, too. You don’t have to use a pressure cooker. It just takes longer to cook.
@@theikigaidiet3790 thank you for the reply nattoking-san. I started making the rice yesterday. I see so i can eat starting tomorrow. That’s good to know. I thought i should let it ferment completely til day 4 before i start consuming.
are you sure, that this fermentet 4-5 days in 70 ° Celsius????? The idea of fermentet rice is good, but the price for electrecy for sooo long is very high! But i think every fermented product can store in the fridge. Miso too. The bacterias only sleep in the coldness. But i am not an expert in this.
I have another question. Is brown rice a special short-corn-rice or can i use every other natural fullcorn-rice for example longcornrice?
Yeah so expensive esp here in california
Yes, that is a disadvantage of Koso Genmai, it uses electricity a lot. If you don't like that, you can always eat regular brown rice. Or you can ferment the brown rice less time, like one or two days. The fermentation process may not be complete, but it still has some of the benefits.
Yes, it does use a lot of electricity. That is the problem with Koso Genmai. It works better with short-grain rice. I once made one with long-grain rice, and it didn’t work.
What is the temperature range for fermentation? 65C-75C?
Yes, around that range.
Why can't I make the rice in the rice cooker initially?
You can cook brown rice in the rice cooker, too. I find the quality much better with a pressure cooker. It depends on the type of your rice cooker.
Is there a way to make Koso Genmai without a pressure cooker? (The reason I ask is because I have a glass stove top and it’s incompatible with a pressure cooker)
Sure. You can cook soaked brown rice and Azuki beans with a regular pan, as well.
How the hell can you ferment ANYTHING at 70 C? What kind of bacteria or yeast can stand that temperature?
Thank you for your comment, jesuisravi.
When making Koso Genmai, specific strains of bacteria are not typically added to the rice for fermentation. Instead, natural microorganisms that are present on the rice itself are responsible for the fermentation process. Brown rice naturally contains a delicate microbial ecosystem of microorganisms that have the ability to ferment it, similar to koji molds used for making other fermented foods. Therefore, in the process of making fermented brown rice, these microorganisms are used to facilitate natural fermentation. We call them brown rice bacteria and they seems to work under high temperature.
@@theikigaidiet3790 Thanks for that information.