i recently found a video about it. they put steamed rice into the corn leaves like tamales. and let them fermantated abot 3 days, checking everyday for white mold and discarding colorful ones. then they added white ones to big batches of rice like in this video. but they dont recommend doing this procces at home incase of wrong mold growing. they check white molds on microscope.
Hello, thank you for sharing this simple tutorial video in how to make Koji Rice. From time to time, I do ask some YouTUBERs here to describe the aroma of Kome Koji and received many different answers. Most of them clearly said it has a sweet aroma and so far only said it has a green tea aroma. I know you did mention the aroma is like chestnut starch. But, had you ever encountered with a green tea aroma when making Kome Koji?
@Habibie The different koji mold of the original brand result in varying flavors of koji, which is not surprising. Similarly, when it comes to each type of food, the effects of each person's sense of smell can also differ. The koji that I use in this video, I found it taste sweet aroma but never detected a green tea aroma. However, as long as there are no colorful fungal threads. The koji rice cake present a thick, pure white consistency, it can be considered a success
@@beanpandacook Thank you for your quick response with some advices. A few days ago, I made a very tiny substrate with cooked rice on a 1 cm x 4 cm dried corn husk and incubated @37.8°C (that is a factory setting on my W9005 Digital Temperature Controller for eggs) for 72 hours until it produced green spores. When I removed the plastic seal, the aroma came out smelled like green tea (which confirmed to an answer from a YouTUBER who cultivate Koji Kin using some sun-dried corn leaves). At the same time and with a 1 cm thick rice substrate in a glass, I let it ferment in an incubator with a W3230 Digital Temperature Controller. After 12 hours, the rice substrate started to turn light yellowish and emitted a pungent sweet aroma with a slight of bitterness at the end. I let it incubate for 72 hours to produce green spores. Then, I continued to incubate it past 92 hours and the spores turned to reddish color. I searched through Google and YouTUBE videos and this looks more likely an Aspergillus Flavus fungus (en.wikipedia.org/wiki/Aspergillus_flavus) which can produce some toxic compounds known as mycotoxins.😏
Finally, I understand whats your problem. Some koji kin are in green colour that are for fermenting soysauce and soybean products. you could find ua-cam.com/video/8YSNQ1PTV5o/v-deo.html. You are doing natural culture of koji kin which is quite different from what i am doing. The strains of mold used by ancient people were found in nature, but their effects were very unstable. Modern ways of koji kin are purified and extracted using technology to obtain the most suitable and strong spores for fermentation which are Not easily contaminated. There is a certain risk in trying to culture your own koji kin, and I do not encourage this method because without scientific instruments and professional knowledge, it is difficult to determine the nature of the mycelium obtained. From the point of food safety, I still recommend purchasing branded koji kin for inoculation.
@@beanpandacook Thank you for your quick response with recommendation. First of all, my sincere apology for not being straightforward letting you know what I've been doing on w.r.t cultivating Koji in the first place. I started getting interest in Koji about 6 months ago when my friend who bought a defective ZFX W9005 Eggs Temperature Controller didn't know what to do with it when AliExpress gave a full refund. So, I took over and started to tinker with it. Using this W9005 and a used shipping carton box, I was able to construct a simple makeshift incubator and used it to ferment the Indonesian "Tape Ketan". The end product was spectacular. This makeshift incubator had since been decommissioned due to a fire hazard. Regardless, this experiment gave me some insight idea on the simple basic working knowledge of an incubator. So, at the beginning of the year, I headed to AliExpress and found a W3230 Digital Temperature Controller under US $2 + a Free shipping to US. Also, local retail companies, i.e. HomeDepot, Walmart, etc., had some big sales on merchandise left over from last X'mas sales and one of them was an extension cord (under US $1.5). With an inexpensive basic Electric Lunch Box (under US $3), a W9005 or W3230, and an extension cord, I was able to construct a mini semi-permanent simple incubator/dehydrator and/or a slow cooker to ferment "Tape Ketan", "Tempeh", and Yogurt. During this time, I ran into some YouTUBE videos on how to cultivate Kome Koji and/or Koji Kin sans a Koji starter. At first, I didn't feel like trying to cultivate Koji due to the same reasons you mentioned above. To make a long story short, I recently decided to jump into the bandwagon and here I'm still swimming in a shallow water. Until I am pretty convince with the result I cultivate is an Aspergillus Oryzae fungus, I don't think I will use it to ferment anything for consumption. This means I will need to spend a lot of $$ to invest on the right equipments to be able to identify the Aspergillus Oryzae fungus. Living a frugal life, this will be out of my reach. This leaves me two choices, namely buy a commercial Koji Kin or asking any Koji users here to send me a minimal sample to cultivate and compare. Sure enough anyone here will say that I will end up losing some of my free time as well as paying some additional electric bill, instead of buying some Koji Kin. However, doing all this to learn something new is a whole lot of fun for me to enjoy. Also, this gave me some insight idea on how to repurpose any old electric cooking vessel (with a manual switch) as an incubator, a dehydrator, a variable temperature controlled slow cooker (thus a sue vide), etc. Last but not least important is I get to know and/or chat with nice people like you and to learn something new from. Again, thank you very much for all your responses with advices. Cheers.
Hi, thank u for your video. I tried to use store bought dried /dehydrated koji rice to do like what u touched but after 30hrs the rice turn abit yellowish green tea colour (a little coated) .... And after 43hours the rice coated more....Is this colour normal ?
I had the same issue. It was a humidity issue for me. I laid damp cloths on top and put a plastic bag over the top to hold the moisture in. Get nice dense mats now in the last few hours of fermenting.
Darn... I was hoping to be able to make Rice Koji without existing Rice Koji as a starter, because I can't buy Rice Koji where I live. Ah well. Still an informative video! Thank you.
Look up Sandor Kat's book the art of fermentation, I've heard you can cultivate wild aspergillus oryzae from corn husks or rice ears and isolate asp. Oryzae from other toxic wild molds if you do it right. It's possible, I'm sure about that much. It's just really new to people who speak English
Thank you for sharing your process on koji making. I tried making a batch this weekend following your steps, but the resulting mold was grey in colour. Is this considered failed?
I live in a small town in United States. It's hard to get Koji rice. Can i use any yeast or yeast that makes cake? Can i use little Koji rice powder that's left over to make Koji?
Koji rice is cooked rice that has been inoculated with Aspergillus oryzae This mold is different from other yeast You can get the koji from amazon amzn.to/2HVv0zs
Hello @肥丁手工坊 Beanpanda Cooking Diary . I really appreciate for this awesome informative and relaxing video. This is the one of the best video i have ever watch on UA-cam. Keep it that way, thank you so much! But i have a question. I watch other Koji-Rice videos and rice goes green with spores. But your Koji-Rice is perfect! nearly pure White. Is there any technique that i can keep that white formations? I want my Koji-Rice white as possible. More mycelium less spores. What can you suggest about that?
There are different kinds of koji starter. The white koji starter I used in the video origin from Japan. This kind of koji are usually for making of sake, miso, amazake and Japanese soy sauce. I have used the green koji which origin from China for making soy sauce and doubanjiang ua-cam.com/video/8YSNQ1PTV5o/v-deo.html ua-cam.com/video/62_VlV0Im9U/v-deo.html
@@beanpandacook So one of them is white and one of is green you say. I assume one of blended Koji Mycelium and other one is spore? Because i never seen in videos, a white Aspergillus Oryzae spores on youtube.? Could you answer this please?
Hi Beanpanda, very nice food you make. My question is that what brand of blender you are using to blend the materials. It looks small and very functional. Thaxxx.
@@beanpandacook Thank you for reply. I was asking the small cup blender you were using to blend powder in small quantity. It amazes me a lot because I need such small device than bigger one. Thank you very much!!
Do you keep the oven temperature the same at 35 degree all the time ( from beginning until the end) ? Do you monitor the rice temperature ? After 28 hour , the rice get warm by itself , do you still need to maintain the oven temperature 35 degree or not ? After 38 hours , my rice get some green spores before all the rice turn white ? Can you tell me what I did wrong ? Thank you .
Yes, it is required to monitor the rice temperature, when the rice get warm itself, there is no need to maintain the oven temperature, when the rice rise over 35C, flip the rice cake to cool down a bit
that is a steam oven, so basicly in this case it plays the role of a steamer. Just use a regular steamer or put the whole bowl of the rice in water and let the water boil for 50 mins (don't let the water contact with the rice)
终于在我这里找到New Zealand当地产的一家，在Nelson，日本人自己做的，还有miso paste，赶紧订购了一公斤koji，太开心，给需要的朋友。
我在奥克兰，找了两年都没找到，请问有什么办法买到Nelson这家的koji?
請問香港-NewZealanb在哪個位置！有誰知道呢？
這視頻做的很好，很用心，很清楚，非常感謝
謝謝你的鼓勵 ~
我會用koji 做米粷，從此以後不用還，真的很貴。
你也太牛了！ 米曲都能自己做。实在是佩服你 ！米曲 酒曲 豆曲 乳曲 都是好东西。 吃曲不得病 健康长寿安 ！
希望可以教怎麼製作酒曲❤
Ha! 看到味噌也看到豆腐乳那兩集了，您真是太厲害了！
什麼都會做，好強
Hello sister, it's my first time making koji, what should I use to replace the starter koji mold ?
For food safety, starter koji mold should not be replaced
you can shop on amazon
amzn.to/4dX67ye
ありがとうございました。来週、私も米麴作ります。本みりんを作りたいです
肥丁大大你好^^~~~請問一下果乾機能恆溫!!可以當蒸烤箱用嗎?如果可以都話~~果乾機裡面要放一盤水嗎???
蒸烤箱可以乾果
但反過來果乾機不能當蒸烤箱用
An important question: where can we find the scratch for made OWN koji mold?
Near clementi mall Singapore 🇸🇬
i recently found a video about it. they put steamed rice into the corn leaves like tamales. and let them fermantated abot 3 days, checking everyday for white mold and discarding colorful ones. then they added white ones to big batches of rice like in this video. but they dont recommend doing this procces at home incase of wrong mold growing. they check white molds on microscope.
肥丁好厲害👍
叻叻肥丁，睇你的片學到好多嘢，多謝你的分享
謝謝你的鼓勵﹗
支链淀粉，糯米是不是更好？
請問失敗的米麴，丟了可惜，還可以做什么料理，酒釀可以嗎？謝謝
發酵失敗很容易被壞菌感染不宜進食
Wow! 期待老師能早日傳授miso和豆腐乳的製作方法。感謝您！
miso好像已經有了吧...
＠CY
給你參考
自製味噌 www.beanpanda.com/15300
豆腐乳 ua-cam.com/video/ke5ZNeJ0KSo/v-deo.html
请问蒸好的米是透明色还是白色？我做了一批米麹，很香但制成甘酒是酸的，也不甜。请问是我的米麹太干燥了吗？
品種有別，熟沒熟吃一口最準
甘酒酸
溫度過高或時間太長
發酵過了
甘酒的製作可以看這裡
ua-cam.com/video/f6r7bbDdnS8/v-deo.html
انا عاوز ترجمة للغة العربية وشرح مفصل لعمل عجينة الميسو وشكرا انا من مصر وشيف سوشى ❤
Hello, thank you for sharing this simple tutorial video in how to make Koji Rice.
From time to time, I do ask some YouTUBERs here to describe the aroma of Kome Koji and received many different answers. Most of them clearly said it has a sweet aroma and so far only said it has a green tea aroma. I know you did mention the aroma is like chestnut starch. But, had you ever encountered with a green tea aroma when making Kome Koji?
@Habibie
The different koji mold of the original brand result in varying flavors of koji, which is not surprising. Similarly, when it comes to each type of food, the effects of each person's sense of smell can also differ. The koji that I use in this video, I found it taste sweet aroma but never detected a green tea aroma. However, as long as there are no colorful fungal threads. The koji rice cake present a thick, pure white consistency, it can be considered a success
@@beanpandacook Thank you for your quick response with some advices.
A few days ago, I made a very tiny substrate with cooked rice on a 1 cm x 4 cm dried corn husk and incubated @37.8°C (that is a factory setting on my W9005 Digital Temperature Controller for eggs) for 72 hours until it produced green spores. When I removed the plastic seal, the aroma came out smelled like green tea (which confirmed to an answer from a YouTUBER who cultivate Koji Kin using some sun-dried corn leaves).
At the same time and with a 1 cm thick rice substrate in a glass, I let it ferment in an incubator with a W3230 Digital Temperature Controller. After 12 hours, the rice substrate started to turn light yellowish and emitted a pungent sweet aroma with a slight of bitterness at the end. I let it incubate for 72 hours to produce green spores. Then, I continued to incubate it past 92 hours and the spores turned to reddish color. I searched through Google and YouTUBE videos and this looks more likely an Aspergillus Flavus fungus (en.wikipedia.org/wiki/Aspergillus_flavus) which can produce some toxic compounds known as mycotoxins.😏
Finally, I understand whats your problem.
Some koji kin are in green colour that are for fermenting soysauce and soybean products. you could find ua-cam.com/video/8YSNQ1PTV5o/v-deo.html.
You are doing natural culture of koji kin which is quite different from what i am doing.
The strains of mold used by ancient people were found in nature, but their effects were very unstable.
Modern ways of koji kin are purified and extracted using technology to obtain the most suitable and strong spores for fermentation which are Not easily contaminated. There is a certain risk in trying to culture your own koji kin, and I do not encourage this method because without scientific instruments and professional knowledge, it is difficult to determine the nature of the mycelium obtained.
From the point of food safety, I still recommend purchasing branded koji kin for inoculation.
@@beanpandacook Thank you for your quick response with recommendation.
First of all, my sincere apology for not being straightforward letting you know what I've been doing on w.r.t cultivating Koji in the first place. I started getting interest in Koji about 6 months ago when my friend who bought a defective ZFX W9005 Eggs Temperature Controller didn't know what to do with it when AliExpress gave a full refund. So, I took over and started to tinker with it. Using this W9005 and a used shipping carton box, I was able to construct a simple makeshift incubator and used it to ferment the Indonesian "Tape Ketan". The end product was spectacular. This makeshift incubator had since been decommissioned due to a fire hazard. Regardless, this experiment gave me some insight idea on the simple basic working knowledge of an incubator. So, at the beginning of the year, I headed to AliExpress and found a W3230 Digital Temperature Controller under US $2 + a Free shipping to US. Also, local retail companies, i.e. HomeDepot, Walmart, etc., had some big sales on merchandise left over from last X'mas sales and one of them was an extension cord (under US $1.5). With an inexpensive basic Electric Lunch Box (under US $3), a W9005 or W3230, and an extension cord, I was able to construct a mini semi-permanent simple incubator/dehydrator and/or a slow cooker to ferment "Tape Ketan", "Tempeh", and Yogurt. During this time, I ran into some YouTUBE videos on how to cultivate Kome Koji and/or Koji Kin sans a Koji starter. At first, I didn't feel like trying to cultivate Koji due to the same reasons you mentioned above. To make a long story short, I recently decided to jump into the bandwagon and here I'm still swimming in a shallow water.
Until I am pretty convince with the result I cultivate is an Aspergillus Oryzae fungus, I don't think I will use it to ferment anything for consumption. This means I will need to spend a lot of $$ to invest on the right equipments to be able to identify the Aspergillus Oryzae fungus. Living a frugal life, this will be out of my reach. This leaves me two choices, namely buy a commercial Koji Kin or asking any Koji users here to send me a minimal sample to cultivate and compare.
Sure enough anyone here will say that I will end up losing some of my free time as well as paying some additional electric bill, instead of buying some Koji Kin. However, doing all this to learn something new is a whole lot of fun for me to enjoy. Also, this gave me some insight idea on how to repurpose any old electric cooking vessel (with a manual switch) as an incubator, a dehydrator, a variable temperature controlled slow cooker (thus a sue vide), etc.
Last but not least important is I get to know and/or chat with nice people like you and to learn something new from. Again, thank you very much for all your responses with advices. Cheers.
Hi, thank u for your video. I tried to use store bought dried /dehydrated koji rice to do like what u touched but after 30hrs the rice turn abit yellowish green tea colour (a little coated) .... And after 43hours the rice coated more....Is this colour normal ?
Would the same method work for Red yeast rice as well ? Kindly share.
Fermentation temperatures vary
你好，想問一下佈麴後已發酵48小時，有毛毛出現，但不是結塊，感覺有點乾所以有噴水，這樣我可以繼續發酵嗎？如果有的米只有一半白白的會影響使用嗎？謝謝🙏🏻
可以再觀察12小時，一般72小時內完成，若未能表示菌種活性較弱或環境溫度條件不理想，發酵未完成比較容易變壞
@@beanpandacook 那如果有部分有結塊，我是否可以挑選部分完成發酵的使用？
注意沒有長別的顏色的霉菌就可以
请教一下老师，视频中的圆米就是糯米吗
請問沒有蒸烤箱可以用一般的煮飯的電子鍋或是電鍋嗎?
發酵溫度不能過高或太低
電器必須要能調整到視頻裡指定的溫度
beautiful koji matting. Mine never seems to be so dense, but I've got a batch on the go at the moment so let's see :)
I had the same issue. It was a humidity issue for me. I laid damp cloths on top and put a plastic bag over the top to hold the moisture in. Get nice dense mats now in the last few hours of fermenting.
Darn... I was hoping to be able to make Rice Koji without existing Rice Koji as a starter, because I can't buy Rice Koji where I live. Ah well. Still an informative video! Thank you.
Look up Sandor Kat's book the art of fermentation, I've heard you can cultivate wild aspergillus oryzae from corn husks or rice ears and isolate asp. Oryzae from other toxic wild molds if you do it right. It's possible, I'm sure about that much. It's just really new to people who speak English
I got mine on Amazon.
請問一開始沒有米麴當菌種的話 能用什麼代替 或是 可以直接省略嗎 ? 請問您所用的圓米 是一般的圓米 還是 糯米的圓米 ?
古代人的菌種在自然界發現
但效果非常不穩定
現代的菌種是以科技純化提取出最適合微生物發酵的菌珠
自己抓菌種有一定的風險
圓米就是圓米
文字食譜 www.beanpanda.com/110496
我也有這個問題, 請問可以用酒餅嗎.?
酒餅的菌種不同於米麴
@@beanpandacook圓米是日本米嗎?
@@sirokuro.7358 日本米可以
Thank you for sharing your process on koji making. I tried making a batch this weekend following your steps, but the resulting mold was grey in colour. Is this considered failed?
grey mold should consider failed
肥丁手工坊 Beanpanda Cooking Diary thanks for confirming
@@beanpandacook Can I use koji rice to make koji or i need koji started to make koji rice???
這樣備製完的麴種，可以儲存多久不會被雜菌攻擊，或者死亡呢？還是說有孢子就可以再長出來？
乾燥無水份
真空保存後
可以放6～9個月不變壞
需要再做米麴時
取少量打磨成粉狀就可以做麴種培養新的米麴
做鹽麴的話可以參考以下視頻
ua-cam.com/video/V_mhfb1nTOY/v-deo.html
@@beanpandacook 感謝你分享知識
你可以教如何用amzake 做dough starter 嗎？及如何用其作麵包。謝謝你
請問瀝水的時候為什麼不要 抖動篩網？
減少碰撞
保持米粒完整
老師，按照您方法，已經差不多3天了，已有白色毛毛，因為太濕，未能有乾爽米粒，一舊舊，我應該怎樣做?可以停止發酵嗎?
結塊的處理 👉 3:32
if i dont have koji powder
what can i use alternative?
请问肥丁，我做的米麴吃的时间口痒痒的是什么原因呢
感謝您的影片，
跟著妳的步驟，這次製作米麴應該算成功了，想請問一下
剛做好的米麴需要放置室溫乾燥嗎 ? (如果需要，要多久時間?)
還是不需要乾燥，等降溫就可冷凍保存。
天氣乾燥可以室溫乾燥1-2 天
最好放在發熱電器附近
這樣水份會蒸發的較快
如果天潮濕用風乾機45度 4-6 小時
肥丁大大~請問菌種用白殼嗎?(做酒釀的菌種?)
它們的菌珠是不一樣的～
酒釀的菌種做不成米麴
了解~剛有趣網站看了.要長白菌.很喜歡手做~但很多東西不太明白~感謝肥丁大大的回覆@@beanpandacook
I live in a small town in United States. It's hard to get Koji rice. Can i use any yeast or yeast that makes cake? Can i use little Koji rice powder that's left over to make Koji?
Koji rice is cooked rice that has been inoculated with Aspergillus oryzae
This mold is different from other yeast
You can get the koji from amazon amzn.to/2HVv0zs
用乳酪機會不會易失敗?
因為是圓柱體
發酵米麴要散熱，柱體太厚不適合
@@beanpandacook 每小時搞一下可以嗎?
攪拌太多影響菌絲生長～
您好
請問同樣的方式是否適用於紅麴
謝謝
紅麴的發酵溫度不同
謝謝您無私分享
🤗
Скажите пожалуйста, как высушить рис для длительного хранения?
Thanks for sharing. Really good video!
请问，做好的江米甜酒，可以取出少许，留作下次再做江米甜酒吗？谢谢🌹您很棒👍
Beautiful video! Was pretty funny to see a tray with a French inscription - quite unexpected 😉
我做的，發了5日，唔甜。
是用錯溫度發酵？
請問老師為何一定要用礦泉水？
如果用白開水可以嗎？
請問老師，甘酒・米麹 可以做酒釀桂花小丸子嗎？
想請問~~
放入冰箱泡10小時的原因是甚麼?(先泡軟讓米粒後續可以熟的均勻?)
用棉布加蒸籠的方式蒸40-50分鐘而非電鍋的原因?(避免鍋巴?)
第一次做如果沒有"用剩的米麴"怎麼辦?買現成的米麴?如何不用現成的米麴自製米麴呢?
謝謝:)
先泡軟讓米粒吸飽水份可以軟化米的組織
容易熟和讓菌絲容易進入
米是蒸熟，間接加熱而非直接加熱
所以不適合用電鍋煮
過熟或煮硬的米都不能保持米麴的形狀
一翻麴便會散開
各種微生物確實是存在我們周圍
但是從零開始培養或收集麴菌是比較困難的
因為我們現在的生活環境太多變數
而米麴、酒麴等菌種是人們用科學的方法
從野生菌種裡面分離純化出強大
適合其發酵特性的菌種
增加發酵過程的穩定性
減少受污染的機會
@@beanpandacook 了解了~~謝謝你迅速及詳細的說明~~♥♥♥
請問打碎的米麴重量和蒸熟的白米重量各多少？
没有少量的米麴做种子，又如何去完成视频中的过程呢？请问哪里可以买得到？这是鸡和蛋的问题。
米麴菌沒有味道
自己培養米麴菌比較難去辨識是否安全食用
所以這做法是複製米麴
概念跟用買回來的優格
加入牛奶裡面發酵優格一樣
我做這個的原因可以參考 🍚 文字食譜 www.beanpanda.com/110496
多謝指導，沒廢話。只怕跟不足。
自然又環保！
Love you videos, well made an so informativ.
真的太厲害了！
肥丁會做釀米酒用的酒麴嗎？
Hello @肥丁手工坊 Beanpanda Cooking Diary . I really appreciate for this awesome informative and relaxing video. This is the one of the best video i have ever watch on UA-cam. Keep it that way, thank you so much!
But i have a question. I watch other Koji-Rice videos and rice goes green with spores. But your Koji-Rice is perfect! nearly pure White. Is there any technique that i can keep that white formations? I want my Koji-Rice white as possible. More mycelium less spores. What can you suggest about that?
There are different kinds of koji starter. The white koji starter I used in the video origin from Japan.
This kind of koji are usually for making of sake, miso, amazake and Japanese soy sauce.
I have used the green koji which origin from China for making soy sauce and doubanjiang
ua-cam.com/video/8YSNQ1PTV5o/v-deo.html
ua-cam.com/video/62_VlV0Im9U/v-deo.html
@@beanpandacook So one of them is white and one of is green you say. I assume one of blended Koji Mycelium and other one is spore? Because i never seen in videos, a white Aspergillus Oryzae spores on youtube.? Could you answer this please?
老師：很久沒有看到妳的新片了！一切可好嗎？請問可否試試教怎樣造chickpea miso?
@@SuperFlo8888 今年做了 chickpea miso，等我整理好會來分享
Hi Beanpanda, very nice food you make. My question is that what brand of blender you are using to blend the materials. It looks small and very functional. Thaxxx.
Blendtec amzn.to/30OssK0
@@beanpandacook Thank you for reply. I was asking the small cup blender you were using to blend powder in small quantity. It amazes me a lot because I need such small device than bigger one. Thank you very much!!
The small one bought from taobao s.click.taobao.com/wzmTawv
Do you have a recipe for how to make mirin?
喜歡你每條片
❤️️❤️️❤️️
好棒的介紹
好喜歡你的影片
謝謝你 ～ ❤️️
太棒了，謝謝 ，一定試試!
可唔可以用蒸餾水？
Do you keep the oven temperature the same at 35 degree all the time ( from beginning until the end) ?
Do you monitor the rice temperature ? After 28 hour , the rice get warm by itself , do you still need to maintain the oven temperature 35 degree or not ?
After 38 hours , my rice get some green spores before all the rice turn white ? Can you tell me what I did wrong ?
Thank you .
Yes, it is required to monitor the rice temperature, when the rice get warm itself, there is no need to maintain the oven temperature, when the rice rise over 35C, flip the rice cake to cool down a bit
Thank You
謝謝你仔細分享😊
非常感谢你的仔细解释，我就准备行动了，，
Amazon 有koji，但不知那一種才對，可不可以為我看一看。我十分喜愛荳腐乳，先謝謝你
我用這種
amzn.to/2Osv6ju
米麴能做酒
молодец! ты лучший!! благодарю тебя за это видео!!
麹はどんな白米でも作れますか.
the starter you used is koji spores or koji rice ?? thank you so much
I use the koji rice from last batch
yeap. thank you alot
谢谢您的分享！请问做好的米麴需要通风晾干再储藏吗？需要晾多久？长时间暴露空气中菌丝会死去吗？谢谢您！🌹
米麴的活躍溫度高於室溫
所以一般室溫下會在休眠狀態
通風晾乾 1～2天
我放冰箱保存
哦太谢谢您这么快给我回复😊我已经做成功了，真的是绒绒的白毛淡淡栗子香，我这里室内温度27-30度左右，比较干燥，没有开空调，所以有点担心，刚赶紧做了些麴盐，剩下密封放冰箱了，呵呵我这就去拿出来通风，再次感谢！
Thanks for the great video!
請教老師: 可否用糙米代替白米? 我想令甘酒更有營養, 但不知糙米層會否阻礙發酵?
糙米的穀太硬
菌絲難進去
容易失敗
@@beanpandacook 是否一定要用日本肥身米, 可否用一般泰國窄身米? 我反而不想太多高糖或澱粉質, 而是要當中的koji 成份. 我在香港很難找到甘酒, 唯有自己做.
兩者的糖份不會相差太多
但是短米的澱粉質比較容易分解
若沒有蒸籠 可以使用電鍋嗎??
请问米后面的字怎么念，超市有卖的吗？
所以最开始的一点点还是得买对吧？希望淘宝买得到～
你好，請問你在淘寶買到米麴嗎？
請問米麴菌在哪買？您的視頻講得非常好，老師辛苦您了，我一直看了又看，想學做！
我在網絡購買
你也可以找找看
@@beanpandacook 好的！謝謝妳有問必答，非常感謝老師
請問在發酵的過程中， 氣味是否像芝士一樣呢？謝謝 ❤
我覺得不像芝士
是米香
沒有先進的儀器，如探熱計，恒温焗爐，新手不容易成功啊！
別沒信心 只要乾淨 有室溫計 都會成的
第一 布麴 35~40度
蓋布 保溫 約第二天 開始 注意 發麴溫度勿超過40度 噴水降溫 也有助發麴
如果是沒有先進科技你会用古老的方法吗？
@@yongsiewchern615 會唉…我第一次 就是傻傻的做 有耐心 弄乾淨 就成
我也是用保麗龍箱改的
加上內盒 不到200元
自製味增有成功
好吃
請問可以保存多久
Is it okay if I use sushi rice?
Классный канал!!!Просьба субтитры на английском или русском языке 🙏🙏💋
請問你們有賣米麴和味噌嗎？
沒有米麴種怎辦
買～去網上找吧
自己起種風險太大
無法判斷自己引的菌是不是夠活性夠強大
若培育出黃麴霉菌可是有毒的
看著看著就想到了台灣傳統零食
那一種？
烏龜怕拖鞋 爆米香嗎？
是的，但是做法用途完全不一樣😂
老師好 菌種太少，我加了菌種，出麴過程偶有1-2粒米是微黄，我把它挑掉。出麴後都是白色，這樣，這些米麴可以用嗎？
白色的可以用～
若之後變色就不能用
感謝老師回覆～
糯米可以吗？
必要に応じて、必要な質問に答えてください
ありがとうございました
老師的烤爐好強大啊 可以恆溫保溫 蒸烤都行設計和操作很時尚 我也要一架啦~是什麼牌子的
www.bosch-home.com.hk/zh/%E7%94%A2%E5%93%81/%E7%83%B9%E8%AA%BF%E5%8F%8A%E7%83%98%E7%84%99/%E7%84%97%E7%88%90/CSG656BS1B.html?26=1396176&source=browse&rw=true#tab1
肥丁老師，我看到綱上有rice koji，這是不是不用自己動手做米麴，就用來做腐乳呢
可以用買的
有時候缺貨我才自己做
What does he mean by steaming in oven.. we usually bake at a set temperature in oven right ?
that is a steam oven, so basicly in this case it plays the role of a steamer. Just use a regular steamer or put the whole bowl of the rice in water and let the water boil for 50 mins (don't let the water contact with the rice)
@@rachelj.3998 oh.. this makes sense to me now.. thank you..
麹はもう作ったのですが、48時間たってもくっつきませんでした
Excellent video. Thank you
做米麴，其實是用糯米還是食飯的白米呢？🤔謝謝回覆
珍珠米／粳米／東北米都是一樣的品種
豆粨 is the same like 米麴 ? I saw the video how to make tofu ru they have 米麴 or 豆粨 ingredient .Thank you so much!🌲🥰👍❤️
豆粕是大豆提取豆油後得到的一種副產品
而米麴菌是一種帶有菌絲的真菌與黴菌
納豆は乾燥した稲わらで作っているように、麹で麹を作る方法を教えてください。 麹菌は自然界に存在しなければならない。
请问米曲能做甜酒酿吗
可以做日本甘酒
ua-cam.com/video/f6r7bbDdnS8/v-deo.html
但不同於甜酒釀
ua-cam.com/video/7PQ7bp5Hhjc/v-deo.html
菌種不同唷～
請問一直用米麴磨成粉去種麴成爲下一代米麴，這樣下去幾代後，那個麴菌會不會變異產生不好的菌種？
我做到第3代都是可以的
請問可以怎樣醃蔬菜，謝謝
老師，你好。我新家這邊東西放著不用兩天都會長黴菌。我想這樣的環境是不是不太適合製作這個?還是說有能去黴的方法?
你家可能比較溫暖潮溼
用米麴作菌種
米麴成為優勢菌種其他菌黴就不能生長
肥丁手工坊 Beanpanda Cooking Diary 原來如此，謝謝老師。
@@mtlai9338 曾經聽人說過，容易發霉的時節適合做醬