2 MASTER JAPANESE CONDIMENTS: SHIO & SHOYU KOJI | 塩麹と醤油麹の作り方

[@laredawilder2806]

I love how detailed you describe every step and it really helps me understand
Thank you 😊

[@EastMeetsKitchen]

So glad to hear that❤️❤️

[@Dreamysunshine23]

Never tried that b4 but sounds amazing

[@EastMeetsKitchen]

Especially the shoyu koji....so good!☺️☺️

[@michael_jones3901]

Love the passion you emanate ! ❤

[@strawberrymins]

Can you blend it so it becomes a smooth sauce or no? Looks so interesting!

[@tamcon72]

I wonder if both sauces could be blended and then dehydrated slowly until powdered to make them into actual seasonings? Thanks for posting!

[@cecemimi101]

It looks like she’s consuming the koji rice granules with the liquid so if it’s all edible I’m sure u could on a freeze dryer or dehydrator.

[@smjames4808]

Are you still doing the series with a dish from every country?

[@EastMeetsKitchen]

I am and will! It takes a lot of research and film time and I've been so busy with work outside UA-cam 😬😬 But will!!

[@Habibie-vi4fv]

Wouldn't it be simpler (less utensils to clean and to avoid spillage) and faster fermentation if we first pulverize the Kome Koji and pour it into fermenting jar before introducing the liquid?

[@tfromcleveland3741]

4:37 cool shots 5:54

[@VeganMangoQueen]

こんばんわ。しおとしょゆととふおいしい🌱💚

[@duncanmit5307]

💜👍💜👍 ....interesting👍👍👍👍love learning something new 💜👍

[@EastMeetsKitchen]

☺️☺️

[@bigbabyjesussurfing]

You sound like you’re from Vancouver