What is Koji and How to Use It? | FERMENTATION | Takoshiho Cooks Japan
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- Опубліковано 20 вер 2024
- A lot of people asked me why Japanese diet is so healthy?
You will know one of the essential reasons why in this video🌿!!
If you ask me what the most significant ingredient in Japan is,
I definitely answer Koji.
Koji is the mother of soy sauce, miso, sake, vinegar, mirin, and dried bonito which is the ingredient of bonito dashi stock. Isn't it just wow??
In this video,
I introduce you what the koji is, why it is good for you, and how you use it.
I made Shio-koji (Salt-koji) and Syoyu-koji (Soy sauce-koji).
You can read the recipes below.
You can get rice-koji at Japanese grocery stores or amazon.
www.amazon.com...
Isesou/dp/B004FH67ZQ
Hope you enjoy watching this video!🐙
This series of videos "Japanese Food Demystified" will show you ingredients that you might not know / you might misunderstand.
If you are interested in those, please subscribe my channel!!
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Shio-koji (Salt-koji)
【Ingredients】
200 grams Dehydrated koji sheets or rice-koji spores
60 grams Coarse salt
250～300ml Water (enough to cover)
【direction】
1. Crumble the dehydrated rice-koji sheets. Mix in the coarse salt. Add water to cover the koji, and mix well. *Dehydrated koji absorbs a lot of water, so check on it after a few hours. If it has swelled and absorbed all the moisture, add a little more water.
2. Cover with the lid, and leave out at room temperature for 5 to 7 days. Mix it up well with a spoon at least once a day.
3. When the koji have broken down, become creamy with mild smell, it means the shio-koji is ready. Transfer the container to the refrigerator.
Syoyu-koji (Soy sauce-koji)
【Ingredients】
200 grams Dehydrated koji sheets or rice-koji spores
200～250ml Soy sauce (enough to cover)
【direction】
1. Crumble the dehydrated rice-koji sheets. Mix well with soy sauce.
2. Cover with the lid, and leave out at room temperature for 5 to 7 days. Mix it up well with a spoon at least once a day.
3. When the koji have broken down, become creamy with mild smell, it means the shoyu-koji is ready. Transfer the container to the refrigerator.
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Love the caption style presentation for this video!
Thank you! Glad you liked my style!
This was so relaxing and informative thank you! Currently have my rice soaking to innoculate
Thank you for your comment! Wow nice~! You like fermentation!!:)
Fascinating. 😊. That was very informative and pleasant to watch
Thank you ❤️
Thank you for your comment!!
Thanks you so much of good video for koji benefit 🙏🏻💐♥️
I’m glad you enjoyed it!
You can use koji water to spray skin & face. Makes skin glow, healthy & plump like teenager. Get rid of wrinkles. As it contains hyaluronic acid, used in expensive cosmetics. 👍🏻🏆💝
Yeah, it seems great! I should do it.
Great info. Love the style of the videos.
Glad to hear that you enjoyed this video! I'm going to upload more videos like this! 😊
So usefull and concrete thanks
Thank YOU~:)
Thank u for ur good and informative video. 👍👍👍🙏🙏🙏
Thank you! I'm glad you enjoyed this niche video!
Very informative! 😊
Thanks!!! Hope it helped!
wow. amazing
Thanks!!!
What's rice koji, that white powder?
It is steamed rice that has been propagated and fermented with koji starter which is a kind of fungus useful for human. I wrote what rice koji is in this video, so hope you read the captions. If you have more questions, let me know!
How can we buy this?