[ASMR] How to make Miso at home | FERMENTATION | Takoshiho Cooks Japan
Вставка
- Опубліковано 21 сер 2024
- I made Miso at home!
My grandma used to make a huge barrel of miso once a year.
It takes more than 6 month to ferment, but it worths waiting it.
INGREDIENTS
I recommend this simple amount:
17.6oz (500g) rice koji
17.6oz (500g) soy beans（1.1kg after boiling and mashing）
7.05oz (200g) salt
*If you'd like to make low sodium miso, you can reduce salt to 5.30oz(150g).
What is Miso?
:Miso is a key ingredient in Japanese cuisine. The paste is typically a mixture of soy beans, a grain (like rice or barley), salt, and Rice Kouji (*). I use Miso almost every meal because it's full of umami and nutrition.
What is Rice Kouji?*
Rice Kouji is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferments the rice by decomposing its carbohydrates and proteins. This process can also be applied to other grains like barley, as well as legumes like soybeans.
***
This series of videos "The Beauty of Japanese Kitchen" is great for learning the specific techniques, seasonal ingredients, and tools in Japan.
If you are interested in those, please subscribe my channel!!
------------------------------------------------------------------
You can find me here 🐙
Instagram: / takoshiho
Website: / takoshiho
------------------------------------------------------------------
Music by SUKISHA
/ @zawachome
All Bangladeshis love Japanese people because Japanese peoples r so gentle. Thanks to all of you.
Tôi rất muốn được một lần đặt chân tới Nhật. Tôi rất thích nền văn hóa của bạn. Và tôi cũng thích cách bạn chia sẻ món ăn này. Cảm ơn bạn nhiều lắm nha❤
All Bangladeshis love Japanese people because Japanese peoples r so gentle. Thanks to all of you.❤
Oh, that's so sweet! Thank you❤❤
Very informative video! Thank you from Romania! 👩🍳🍲🌄
Wow! Thank you!
I use to buy kouji-kin from Japan, then make myself the Kouji in a delicate three days process. On third day, mix it with soybeans an salt. Wonderful flavours.
Oh, that’s nice! I sometimes make it my own, too. You live in a wonderful fermentation life!
@@TakoshihoCooksJapan for sure😏. I also brew country wines and kombucha. And also invented a toasted barley wine that I named BYSK (because you should know).
Have a nice day.
Every day.
@@fabioconsonni3232 Wow! That is amazing! I need to learn from you!! Thanks for the comment!
@@TakoshihoCooksJapan 🤩 og noo: what you teach and share is big value. Sharing is life.
You have a new subsciber.
Hi dear admin, SOAKED OVERNIGHT........exactly how many hours?......hi🙋♀️🙋♀️🙋♀️🇲🇾🇲🇾🇲🇾i am a 65yrs old MUSLIM lady from MALAYSIA..........I LOVE JAPANESE FOOD..............
Sorry for the late reply! Soaking overnight is about 8 to 12 hours!
Thank you so much...I love japanese culture and tradition..From Bangladesh..It is located next to India ❤️❤️
So happy to get a comment from Bangladesh!!!
While it's fermenting, should the container be in a dark cool place? Or is light okay?
Wow, this was enlightening- thanks!
Amazing
Wow...amazing
Thank you!!!
You made it!
Yes!
Chào bạn. Rất vui được làm quen với bạn. Mến chúc bạn một ngày thật an vui❤
hey i love your video! do you mind sharing the measurements of the ingredients as I would really like to make miso. thank you!
I recommend this simple amount:
17.6oz (500g) rice koji
17.6oz (500g)soy beans（1.1kg after boiling and mashing）
7.05oz (200g) salt
Hope your miso will turn out well~~~!!!
@@TakoshihoCooksJapan
Uncooked or cooked rice and can i replace them with basmati rice?
Soyabean ko kisse replace kr skte hain
I wanna know but other vid i saw needed miso starter and yours doesn't? Does that make a difference? Also what would be the ideal room temp.. in Celsius or in Fahrenheit?
Thank you for the video. Could you please give us the size or volume of the container ? :)
Sorry for the late reply! I think it is 1 liter!!
Xin chào bạn. Tôi rất vui được làm quen với bạn. Tôi gửi lời chào ấm áp từ đất nước Hà Lan. Mến chúc bạn luôn gặp may trong cuộc sống nha❤
Soya bean kisse replace kren or rice me puff rice liya hai kya jisko lai bolta hain
Nice video
Thanks!!! 😇
Should it be kept at normal room temperature all the time??This will not spoil??? Or to keep the refrigerator?? I am speaking from different country please reply.
Thank you for the comment! It's okay to keep it at room temp until it becomes miso which tastes nice and mild. It contains a lot of salt, so it doesn't spoil. After it becomes miso, you can keep it in a fridge!
In 6 months i would forget that I'd kept it somewhere😅😅
I did that! haha
Thanks for your nice video! I saw you adding in some water. Is it from the cooked beans water or soaking beans water?
Sorry for the late reply🙏🙏 it’s cooked beans water. Hope you can make miso!
Sorry for the late reply🙏 It’s cooked bean water. Hope you can enjoy!!
I need more informations about this for my research where can I find some !!!
Terminei de escrever também dei meu link,Brasil
Amazing.But I have a question,is there any specific kind of alcohol that we have to spray?
Thanks for the comment! I used 40% distilled liquor for this. Strong alcoholic drink can work. I also recommend that you can put wasabi paste on top of miso. Personally this wasabi method work better than alcohol one. Check out this video too! ua-cam.com/video/HQL8BR5C7Gw/v-deo.html
@@TakoshihoCooksJapan thanks😁
Feel simple, Great share! What temperature to store to make it become the best Miso?
Thanks! Room temp would be good!
Is any rice okay?
When you place the koji rice at 1:26 is the rice raw or already cooked? Also why spray alcohol at lid? Wouldn't it be toxic and harmful when consuming?
That is "rice koji" which already got moldy coated with "koji mold", so it's not rice anymore. I bought the package of rice koji instead of making from scratch. This link might be helpful to know more about how to make "rice koji". www.fermentingforfoodies.com/homemade-koji-rice/
I spray alcohol because it can prevent getting mold on the surface. It is one of the methods that people have applied for years. However, I do recommend to put wasabi paste on top instead.I don't know why wasabi is able to prevent getting mold on the surface, but it works! Check out this video, too! ua-cam.com/video/HQL8BR5C7Gw/v-deo.html&ab_channel=TakoshihoCooksJapanTakoshihoCooksJapan
@@TakoshihoCooksJapan okay, I was just wondering if you precook the koji rice before adding it to the soybean paste or not. If makes sense?
@@TakoshihoCooksJapan saw your wasabi video. I think I will try that method, thanks!
The koji rice is raw.
Can i do it wiyhout soaking
Is there any other substitute for koji rice ? Like wheat or barley? 💙🌹
There are barley koji that can make miso, but it should be koji not normal barley.
@@TakoshihoCooksJapanwhat is koji actually?
What type of Alcohol are you referring to? Alcohol liquor that people can drink? 70% alcohol that we use for wound cleaning ? 😬
I used 40% distilled liquor for this. High alcohol would work well! I also recommend that you can put wasabi paste on top of miso. Personally this wasabi method work better than alcohol one. Check out this video too! ua-cam.com/video/HQL8BR5C7Gw/v-deo.html
Hola traducido a español porfavor gracias!!
De argentina!!
@@raquelvidal1561 Thank you for watching form Argentina! Glad you are interested in making miso! I cannot speak Spanish, so this might help you instead! ua-cam.com/video/hw2DGdYLOtQ/v-deo.html&ab_channel=L%C5%8CVfermentsL%C5%8CVferments
What is RICE KOUJI? Where can i buy this in KUALA LUMPUR?
Rice koji is a kind of mold that is for making soy sauce, miso, sake and many kinds of Japanese food. I think you can get it at a Japanese super market in KUALA LUMPUR!!
You can also watch this video for knowing more about rice koji! ua-cam.com/video/AGVaXo6F968/v-deo.html
Can you use normal rice? because koji rice is available where I live
Unfortunately, you need rice koji for making miso... hope you can find it somewhere around you! 🙏🌱
@@TakoshihoCooksJapan ok thanks!
the big reveal is missing
Thank you for the comment! What is that??
How long miso can be stored after opening? I want to make like 10 kg.
If you store it in the refrigerator, it won't be bad for years. It will be even more mild and tasty year by year! Have fun making it:)
@@TakoshihoCooksJapan @Takoshiho Cooks Japan yes. Okay! I'm so happy to received this information 😃😃😃. Will make I this week with your recipe. So glad able to make it finally. Thank you so much😃
Is that much salt is real or japanese salt have low saltiness in their salt
Miso needs this much salt, otherwise miso will go bad.
Which rice can i use
You need rice koji not normal rice for making miso. Hope you can find it at Asian supermarket or online!
Is that a beans?
Yes, it's soy beans!
یاریت لوکان الفدیو مترجم
But is there an alternate more halal way to contain it cuz non of my brathers want som ethanol on my food🗿
You don't need to spray any alcohol. I sometime put some wasabi on the top to prevent mold, but it's optional. You just need to put a plastic wrap without air.It might get some mold on the surface when you open it, but do not get disgusted. That happens very often.