[No Music] How to Make Shiro Miso, the sweetest miso that I love!
Вставка
- Опубліковано 1 лют 2022
- Original video with music : • How to make the SWEETE...
菱六もやし（This is where I bought the Koji）
1469.stores.jp
-----------------------------------------------------------------------
Ingredients:
200g soy beans
400g koji
80g salt
Instructions:
1. soak soy beans at least for 8 hours
2. remove the skin (you can skip this), then cook in a pressure cooker for 15 mins or until soft in a normal pot.
3. put them in a food processor and make it into smooth paste. let them cool.
4. combine koji and salt then add the soy beans paste.
5. let it ferment at 58C/136F for 12 hours.
6. Enjoy!
-----------------------------------------------------------------------
「材料」
大豆 200g
生麹 400g（乾燥麹でも大丈夫です）
塩 80g
「作り方」
１、大豆を８時間以上浸水させる。
２、皮を剥いて圧力鍋で15分ほど加圧する。普通の鍋で柔らかくなるまで数時間ほど茹でても良いです。
３、フードプロセッサーなどで大豆をペースト状にして、少し冷まして起きます。
４、麹と塩を混ぜ合わせておき、そこに大豆を加えます。
５、58℃で12時間ほど発酵させます。
６、エンジョーイ！
-----------------------------------------------------------------------
Website : www.peacefulcuisine.com
Instagram：@peaceful_cuisine
Facebook : / peacefulcuisine.ryoya
Other Channel : / ryoyatakashima
App : play.google.com/store/apps/de...
-----------------------------------------------------------------------
Equipments & etc:
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic：SENNHEISER MKE600
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro
-----------------------------------------------------------------------
#Miso #Recipe - Навчання та стиль
Your videos are always so impeccable, it's kinda intimidating, but I love that you show a blooper at the end. It's nice to know that you're a real person that messes up sometimes too 💙💙💙
i always watch your videos before i sleep, idk why it's so relaxing. it feels cozy, like I'm home with my family. out of all the 'asmr' cooking channels I've found, you and emojoie have been some of the best ones
At the end of each of your videos I like to pretend I try the food you make and then tell you how great it is
Thank you for scraping the bowl and never wasting any little bit of food. Each little bit is a blessing. I love your videos so much, especially those without music.
It's good to see you back
I've been watching your videos off and on for Manu years they really help me relax before bed thank you 😊
I miss your videos a lot. They always bring me comfort
love every cut clips in the end
Thanks for sharing awesome recipe and really missed your videos
I always enjoy your videos. They bring me peace of mind. "oh yeah"
生麹と発酵器(ヨーグルトメーカー？）だとすごく早くできるんですね。そして綺麗な白味噌。
自分の味噌作りは米・麦・醤油の実麹の乾燥麹を使い、真空パッキングしたら室温で熟成しているので、
だいたい２〜３ヶ月費やしてます。味噌の変化を見るのも楽しみですが、早く完成させたいという気持ちもあります。
I love this channel so much
holy moly; I have everything to make this!!!! will try it out soon!
Finally new video
All my love from 🇸🇦🇸🇦
Fantastic
美味しそうなお味噌
Thank you so much for sharing this handmade miso recipe, can you film a video that cook with these miso? Thank you !
You've got so many cool stuff. I wouldn't be bored if I could stay in your kitchen. 😁
0:46 to 0:48 was a very chillaxed moment
i started shooting my own cooking videos, inspired by you! i'm a japanese artist in san francisco, and was looking for new creative possibilities to widen my world. your way to film food is always stunning. i wish i had your hands 🍳
Thank you
I love the scissors at the start! It's a nut cracker as well!
I really enjoyed with your video I don’t skip any things 😴
Kool Thank You! I loved that you spilled the beans at the end, my favorite part i think.... My Bad! 😌
If you’ve used this in previous videos could you link them in the description? Because I would love to know if this miso is interchangeable with the more savory type or if you would use it for completely different recipes!
Bloopers are always appreciated! 😅
Thank you for your Inspiration:) and the work You invest🙏🏾Is the fermentation with 58 degrees Celsius also Good for the chickpea miso? or other Misos in general? What benefits has this process in terms of enzyme activity and Taste and How much fermentation time does this actually save up? All the best from Austria, Phil
Added to the long list of "I must try this some day."
最後てっきりお味噌汁出てくると思いきや、まさかのディップ食べ😆
意表を突かれました！流石です👍
ちなみに、何にお味噌を付けて召し上がったのですか？😗
I love the scissors I always see in your videos. Do you have a link of where to get them?
It was so sweet when you bopped that one little bean down in water. How long does home made miso last please?
Hi, Ryo san! Hajimemashite 🙇🏻♀️ I’m your fans from Indonesia 🇮🇩🙋🏻♀️✨ I really like watching (almost) all of your videos. I must admit especially this video’s layout with black bezels on top and down row (please excuse me not using the right term. Will you be kindly and teach me? ☺️) Looking forward for your future videos! Stay healthy and safe, Ryo san 💪😎🤩⛰
A new video ❤
I wish we had more east Asian products in my country since I can only imagine how does your food taste and I'm not able to do it at home :(
Thank you for your fabulous recipe, is there any alternative to Koji ? I'ts unavailable in my country.
I Made the recipe yesterday😊 I Made it Sous Vide and think it turned out quite well, Thank you🙏🏾 After fermenting for 12h and 58 Degree Celcius Is it possible to let it ferment further at room temp?
THANK YOU SO SO SO MUCH. I always wanted to know this! I am so shocked that it is this simple?!!
How long can we keep in the fridge? ?
I guess it would last at least a month. could last longer though!
@@peacefulcuisine Arigato Ryoyasan to teach me. In 2022, I ll try to learn with you. I am so glad and happy to find your peaceful channel.
Yeah I'm late, but sweet miso man, that's spot on. Where did get the yogurt machine?
Thank you!! I actually have a bag of dried soy beans and I wasn't sure what to make with them. I had plans, but now I know this can be done in ONE day and it is so simple. Also, can I use the "yogurt" function on my crockpot for this? Seems like I might need to invest in this yogurt machine LOL
I saw another video, you can use that function!
❤
So impressive video!! I wander If i use the chickpea instead of the soy bean, it can be sweet too??
I don't know about chickpea but I did use white northern bean, and it turned out perfect. I am actually going to make another batch again this week and use chickpea this time. Hope it will be good.
これなら気軽に挑戦できそうですね！ ありがとうございます。 冷蔵庫で日持ちはどのくらいですか？
腐敗とかカビが生えたりはしないんじゃないですかね？ 色はだんだんと濃くなっていくとおもいますけどね！
@@peacefulcuisine 作ってみます！！
❤️❤️❤️
Fermets, yes please :) I have a question. If I replace soy with chickpeas, the ratio of koji still is the same?
Can I use a pressure cooker with yogurt setting?
What should I use for settings?
WE NEED A RECIPE TO GO WITH IT .. I think iactuslly have Koji to make miso with.. im def gonna try.
Woww! What is this miso used for? Do you just eat it like that as a side dish or topping or something?
Its main use is a soup base. Similar to bouillon. You dissolve a spoonful in hot water to make a tasty soup broth. Flavor wise, its a nice, lightly savory flavor. I think can also be used to flavor things but thats beyond my experience.
@@WatersDancing Thanks! I want to try it now 😋
There are also dishes in Japan where you marinate and/or stirfry using miso, like vegetables or chicken. There are also miso dressings for salads. Miso can be used in many versatile ways :)
Hi, do you have your version of Misozuke, pickled vegetables in miso? I only see carrots. cucumber and radishes, are there any other vegetables for Misozuke? Thanks!
No more buying miso for me, it’s beautiful.
Omg🥺
Minute 06:41-06:43! 😄👍Thanks for sharing this video!!!!!! Could You please tell people who don't know how to read and write Japanese how they can order Koji from the Japanese website you linked? Does it really only take approximatly 22 hours until the Shiro Miso is ready to be eaten? I thought the Miso had to ferment for several months? Can you just put the paste into an oven and keep the temperature at 58 C and let it ferment for 12 hours, instead of using a professional fermenter like you did? Best regards!!!
thank you for your videos. I'm curious why the skin of the soybean isn't good?
For better smoother texture :)
what to make with this besides miso based soups??
last part of the video when beans were out of plastic bag i was asking my self at the beginning of the video are not the beans gone spread everywhere when he gone cut the plastic bag :)
by the way in summer in my country we have high
temperature like 40 or more it s really hot in summer cant i just ferment it in the kitchen without fermenting in 58c ?
thanks for the video :)
Do you know of any appliances other than a yogurt maker that may do the job of fermenting the mixture? Thank you for the beautiful content and recipes!
I feel like sous vide could work, but I don't know if that would solve your problem :d
I’d either use a dehydrator. Or I’d put the batch in the airing cupboard/next to a radiator. Some ovens have low settings for this kind of thing too - proving dough etc.
Your Mom
Some pressure/slow cookers have a yogurt setting
bread makers and slow cookers can be used to make yogurt, you'll just have to google it first to adjust the settings correctly
I was going to ask if you really peel all of them but I see the pile grow so I guess that’s the idea.
Hello!
Hi! how long should we cook it for if we don't have a pressure cooker?
and also, if we dont have a yogurt maker.. is there another way we can we still make this? sorry for the questions!!
Do you think it’s possible to make miso without salt?
Nope! Don't try that.
What is the machine you use to ferment it?
Yoghurt maker
@@anikejulien7273 you COULD use your oven in the minimum temperature but you would need to be really careful.
TANICA Yogurt maker Yogurtia S 1200ml YS-01 white
Could you do this with sous vide?
Hot fermentation is actually the tastiest thing in the World.
You don't have to use koji though - sprouting the beans is enough.
Really? 🤯
@@hopecox Yup. Sprout em, blend em, put em in a controlled temperature of 70-80 Degrees Celsius (158-176 F) for an hour and voila, the best food in the world is ready.
I’m not a fan of regular miso. I wonder if I would like this.
どこのフードプロセッサー使ってるんですか？
ロボクープ
@@peacefulcuisine ありがとうございます！
What is koji?
Look like ice cream
Why you fermented at 58°?
Good question. That would kill the koji which is supposed to be dead long before that.
my ears tickle
What is Koji?
Its rice that is inoculated with a specific bacterial culture for fermentation. (Like yeast or yogurt). Its the base for alot of japanese fermented foods.
@@WatersDancing thank you
U only get that much product out of it?༎ຶ‿༎ຶ
Guyssss what is koji?? :(
I think it's fermented rice?
Good question! I had the same question!
It's a fungus that is inoculated on a grain (usually rice, in the video he is using rice Koji). It's used to make a lot of fermented foods, like soy sauce, miso, amazake, etc.
Koji is supposed to start dying at around 108F and should be dead long before it gets to 136F. Are you just eating salty cooked soy paste?
最後喋るんかいッッ‼︎
Skin contains lectin !!
Hi, Ryo san! Hajimemashite 🙇🏻♀️ I’m your fans from Indonesia 🇮🇩🙋🏻♀️✨ I really like watching (almost) all of your videos. I must admit especially this video’s layout with black bezels on top and down row (please excuse me not using the right term. Will you be kindly and teach me? ☺️) Looking forward for your future videos! Stay healthy and safe, Ryo san 💪😎🤩⛰