Відео

Dear <movie sky>, I am writing to inquire about your permission to use your video clip. This is <Talkpawon 25hrs>, the Korean TV show which is broadcasted on JTBC (Korean TV channel). With your permission, I'd like to use your video to introduce how to make home-made Japanese miso. It will be broadcasted at 9PM on 9 January 2023. Thank you for your kind attention and look forward to hearing from you.

6 to 7 months. We're already in June. If I start today, mine should be ready In December. Problem is... no koji rice anywhere near me.

Sinigang na baboy sa miso.

Oh man the stupidity of all these comments! (facepalm). Fact is, there are many types of miso, Shiro Miso (white) is done in around 3-4 weeks only and appears very clear and slightly sweet, Shinshu Miso (yellow to brown) takes from 6 months to 1 year and is mostly salty, Aka Miso (red) is fermented for 1 to 2 years and becomes slightly pungent, Hatcho Miso or Mame Miso is made of soy beans only and looks very dark and often chunky, sporting a very pungent taste and needing no less than 3 years to get ready. I can't even imagine the reaction these ppl would have got if they had been told to wait for 3 years! lol

So ,this is d paste i bought from korean market...😊

it's Looks Delicious thank you for sharing

Nice video showing the process and techniques. There seem to be a lot questions/comments about the Koji Rice. Here's a great You Tube video on the process of making Koji Rice. I used their process and it worked fine. They also include info on where to obtain the Koji Kin (Koji spores) ua-cam.com/video/tE1-Q0wskfk/v-deo.html

As a long time fermenter, it helps to just buy commercially the product you plan to ferment until your ferment is complete, then just keep up with future ferments every 3-4 months to keep it going. In the long run, youll have a sustainable supply of ferments and no longer need to buy.

6 to 8 months *AINT NOBODY GOT TIME FOR DAT*

dude you gonna kill someone. not very informative video.

Thought you were going to say 3 yrs. I buy 3 yr miso all the time. You're all going to live those 8-9 months, one way or another. Might as well have some miso fermenting. Just buy some miso from the store to tide you over. You guys are so, "instant gratification." lol

Hi !! Can I use any kind of rice , or just this one ?? Thanks a lot . Good vídeo.

Great video, like that you showed the cost for each item. I will be in Japan this summer and not sure if I should buy the Japanese snacks from Costco or the supermarkets.

lmao at this rate imaa just not eat miso at all, miso is like brewing expensive beer except its note expensive just too much hard to find and make.

lol I dont mind the wait time but it will only be worth it with a huge batch

Is weighting it down really mandatory? I made some chickpea miso 3 days ago and the container I've put it on doest have enough space to put a weight on top? Should I just switch container or is it OK (I actually saw someone on internet that didn't weightedit down and still had good results)

6:17 like a fucking joke

6-8 months?! Am frying my steak now. it going to bo overcooked in 6-8 months

Dear white people... U dont mind waiting for wine fermented up to 10 years but not miso in less a year

Can i use regular asian rice but not koji rice??

it doe not show clear : the koji rice has to be added raw or cooked ????

1. Make a batch in a large enough quantity to use for the next 6-8 months. 2. When the old batch is ready, enjoy it for the next 6-8 months. 3. Repeat for an indefinite supply of miso.

what is rice koji and whats the substitute if i cant find it

can I use pinto or other beans ? can't find soy beans.

Thanks for the helpful instruction. I would not use an aluminium pot, nor plastic wrap. Miso is about good health, and aluminium and plastic are definitely not.

SIX TO EIGHT MONTHS???!!!???

i don't have Koji rice , can I use any kind of rice ?

can you find the koji at Korean shops??

you didn't cook thr rice right?

If you keep boiling the beans, you have to add water continuously at boiling point?

Throwing balls of mashed beans looks so satisfying.

自分も買いましたw

Awesome!!!! :3

but near me not japanise or korean store

i wanna try badly muso mmmm

6-8 months? The doctor said I only have 5 more months to live.

R.I.P. big tuna :(

6-8 month omg

I get the purpose of the koji, but why do you put in dry rice?

woaw... 6 to 8 months... and I was like. "yeah it would be nice to make some ramen this week. and if I make my own miso it will be even better. all natural and fresh" ahh... silly me from the past.

6:17 LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOL

I was like okay, looks good then it said 6-8 months XD Where do you store it?

why do fermentation video posts never show the result ?

Omg, all this work mostly to miso soup that is cokeed daily, Oh shit i will stick with pasta xd

Um. could someone clarify few things for me. First: does it hast to be only koji rice? Second when u mix rice with salt and then with soy, should i cook rice first? bc uncooked rice is hard, and on video it looks like rice mixed up with soy very good but no word about cooking rice so far. And at last 6-8 month smashed beans, won't they rot for such long time?

6 to 8 months or hours???

Does it have to be Koji rice or can it be any other? Do you think it would go bad if there was 1/2 the amount of salt?

6-8 months?????????? That was discouraging )) Gotta stick to sauerkraut ))

I bet most people would freak if they tried making this. fermentation produces some not friendly smells but the end result is worth it.

6-8 months! Aw, man :0(