Is the koji starter the same as this: www.amazon.ca/Yoshi-Premium-Koji-Dried-Rice/dp/B07YZGLBTF/ref=sr_1_16?dchild=1&keywords=koji+yeast&qid=1606384595&sr=8-16
This is the video that made me realize that making koji did not have to be complex. It had to follow certain principles to make the environment good for the spores and ensure that it was not too cold to start with or too hot when it was finished. Thank you for this video.
Thank you for sharing the above simple tutorial on how to make Koji at home. I don't have Koji, yet. Like all living species, this Aspergillus Oryzae fungus (mold of Koji) is also regional thing. Right now, I am starting to collect Kome Koji from many different parts of the world to see if they have the same strength, flavor, etc. Your Kome Koji looks very good, clean, and white, and it will be a good candidate. So, I wonder if it is possible for you to send me some (about 10 grains) of Kome Koji so I can start to incubate to produce more? This way, I can make some Koji comparison obtained from other parts of the world. It probably weights no more than 3 grams and will probably cost you about the stamp of an International post mail. If you decide to do so, I certainly will appreciate that. Thank you.
Paulo Emmer the thing about making a wild koji mould starter is it’s way more risky you’ll be giving poisonous moulds just as much change to take root in your starter and also the wild and not domesticated strains actually do have more difficult to digest and negative properties from what I’ve read. Doesn’t mean it’s impossible and doesn’t mean you shouldn’t want to cultivate a wild strain instead. I can’t remember where the koji mould is found wild but the tempeh one is in corn husks, maybe it’s found in a leaf used for wrapping too? Or wheat even? We use wild strains of so much from wheat, yeasts, bacterias why not mould too...
The yeast is in the air, but to make koji you need mould. The starter you buy and add to cultivate more of your own at home is dried mushroom of the strain Aspergillus Oryzae
I use my oven with just the pilot light. it stays at 86 degrees F. You don't need a cooler, just something to maintain 85 - 90F while the mold spores grow
very nice video, I have made miso for the first time last month,now I am trying to make koji with starter,but I am not able to get miso koji starter(味噌用種麹)in China,please tell me where to buy koji starter in Shinjuku or Tokyo（miso shop or koji starter shop 種麹店?）,since I have a friend in Waseda University,he will help to purase koji starter and shoyu Koji starter(Soy Sauce Koji Starters 醤油用種麹)as agent,then to mail to Shanghai China,thank you so much？
Any cheap spice grinder will work. Try Ebay or Amazon.. you can get any temperature you need with an instant pot using "keep warm" settings or yogurt settings.
Thank you brother. Nice Informative video with calming music and without unnecessary talking :) Am i wrong in assuming that i can get koji in asian supermarkets everywhere?
Hi, i tried to make koji rice using regular rice and glutinous rice... When the rice fermented for 44hrs it already turn to pale yellow-greenish...is that correct? The rice has not coated all the mold looks a little of uneven. Is it spore? Can someome advice..thanks a lot.
this video is great, thanks! I am going to try to prepare Koji... Please I need to understand just 1 thing: do I nave to change the water bottle every 8h until the koji is ready!? or just until the 20h when I remove the plastic bag? Thank you for sharing :)
Thank you for such a detailed video 🤗. One question. Do you keep the hot water bottle at 70C or 32C. Or the name of the bottle is "70C hot water bottle"? Sorry.
dude i live in Iran and don't have access to the koji starter, do you have any tips that could help me, like any alternatives for it or how to make it?
Yes. I removed the plastic bag in 20 hours. It is good to be slightly wet until 20 hours. The paper bag uses a bag to put Japanese rice. This is thick and strong. Thanks for the supplementary opportunity.
@20h when you loosened the bag to reduce its thickness did you remove the rice from the cloth? Every time you opened the cooler did you refill the water bottle with hot water? How do you store the finished rice-koji & how long does it keep? Thank you.
Excuse me please, what was it you sprinkled on rice at the 3:54 Mark? It looked like pepper or was that the starter and rice flour mix? Would appreciate, thank you!
Can it work in dehidrator? There i can keep 32°C easy. But it is not the same like in a closed box, right? Starter for tempeh is not the same, as Koji, isnt it?
Koji requires moisture! If there is a way to do it without actually dehydrating the koji, then the dehydrator would work well. Tempeh is innoculated with Rhizopus bacteria whilst koji is Aspergillus
rurururumiko, can you please amswer my question? I see you watch the temperature inside the container but you don't control the temperature of the rice. It grows fast over 40 degrees C. Is very high temperature harmful for Koji?
Good temperature for koji is less than 40degrees C (104degrees Fac If you aim for high-quality koji, I think that it is better to control the temperature of rice. In this movie, I introduced a method to easily make it at home even for people who have never made koji. Many of the reasons for the failure of the beginner I think are thought to be too careful of the temperature of rice and as a result of putting too much hands on it, the temperature drops and the koji does not breed sufficiently. Please adjust to keep this temperature in your system.ebook).
rurururumiko, if not touch the rice the temperature goes up to 45 degrees. So to not let the rice temperature rise higher than 35 degrees I should control the temperature of the environment without touching the rice?
You have to grow rice in the field then find any Inadama in there. Then you can collect them and grow them for Koji starter. It will be a lovely process and you should try it if you have a land!
koji starter
It is "種麹" in Japanese.
kawashima-ya.jp/?pid=51595804
Is the koji starter the same as this: www.amazon.ca/Yoshi-Premium-Koji-Dried-Rice/dp/B07YZGLBTF/ref=sr_1_16?dchild=1&keywords=koji+yeast&qid=1606384595&sr=8-16
Excellent tips for mainaining temperature and moisture thankyou
色々な動画を見たんですが、紙袋で麹作りは斬新でした。とても参考になりました、ありがとうございます！
This is the video that made me realize that making koji did not have to be complex. It had to follow certain principles to make the environment good for the spores and ensure that it was not too cold to start with or too hot when it was finished. Thank you for this video.
作ってみたいけど難しそうで、、でも動画見たらこんなシンプルでいいだ〜って！やってみます。ありがとうございました♡
この麹作りが一番簡単そうですね！
今度、時間が2〜3日取れる時に挑戦したいと思います。
昔の人は自宅で作っていたんですものね。
ありがとうございます。
Thank you very much for great demonstration
Have a wonderful holiday
丁寧に説明してくれてありがとうございますた！
外国人には多分理解できないけと
こんなに丁寧につくてくれるこそ美味しいです！そう思うています！
Right, we foreigners can't understand something as complex as this. Thank you for your understanding.
for make koji... you need koji, fantastic.
I followed your steps and have just made it. Yeah!!! 🎉🎉 Thank you for your video❤❤
Thank you for sharing the above simple tutorial on how to make Koji at home.
I don't have Koji, yet. Like all living species, this Aspergillus Oryzae fungus (mold of Koji) is also regional thing. Right now, I am starting to collect Kome Koji from many different parts of the world to see if they have the same strength, flavor, etc. Your Kome Koji looks very good, clean, and white, and it will be a good candidate. So, I wonder if it is possible for you to send me some (about 10 grains) of Kome Koji so I can start to incubate to produce more? This way, I can make some Koji comparison obtained from other parts of the world. It probably weights no more than 3 grams and will probably cost you about the stamp of an International post mail. If you decide to do so, I certainly will appreciate that. Thank you.
The lesson is fascinating. On a side note, thank you for the intelligent use of a soundtrack. It wasn’t intrusive at all.
Thank you for sharing 💖 just what I needed by the way love the video 👌💖
The cloth you use is very nice
Arigatou sensei
This is very helpful. And beautifully shot too, thank you!
Wow super labour intensive
Thanks for sharing.👍🏻🇬🇧
Thanks for sharing!
Wow amazing recipe keep 👍👍🤝🤝🤝🤗🤗🤗🤗💯
Thank you so much for sharing this.
good work
This was a wonderful video. Thank you
Very helping, love the works!
Anyone tried this process with soy beans? Im planning to make a soyu during this weekend and Im considerkng trying this process
Muito obrigado
bel video! complimenti e grazie!
⭐⭐⭐ Excellent!
🙏🌼Thanks to maker!!!
From all homemade koji video. This video is the best. Can you Saw us how to make sake, miso and others with koji
Thank you for sharing! :)
Please upload more video especially the country lifestyle...
Great recipe, I hope to try it out as soon as I get my hands on koji starter! Thank you.
👍🏻👍🏻very good video 👍🏻👍🏻100%
Thank you so much, very smart video with lots of good ideas to learn! (the thermometer, the cooler box, etc.)
You might make use of it. Thank you .
Beautiful video!
An important question: how to make koji starter? Of course this yeast is in naturally.
Paulo Emmer the thing about making a wild koji mould starter is it’s way more risky you’ll be giving poisonous moulds just as much change to take root in your starter and also the wild and not domesticated strains actually do have more difficult to digest and negative properties from what I’ve read. Doesn’t mean it’s impossible and doesn’t mean you shouldn’t want to cultivate a wild strain instead. I can’t remember where the koji mould is found wild but the tempeh one is in corn husks, maybe it’s found in a leaf used for wrapping too? Or wheat even? We use wild strains of so much from wheat, yeasts, bacterias why not mould too...
The yeast is in the air, but to make koji you need mould. The starter you buy and add to cultivate more of your own at home is dried mushroom of the strain Aspergillus Oryzae
Actually mushroom and fungi are cousins, but are enemies. Aspergillus oryzae is fungus of edible sort. Used to make soy sauce etc..
@@gabriellesothern6981 You'll get people killed with this kind of advice.
Thanks for sharing. Well done!!!
There. Has. Got. To. Be. An. Easier. Way...
I use my oven with just the pilot light. it stays at 86 degrees F. You don't need a cooler, just something to maintain 85 - 90F while the mold spores grow
I use cloth rack with electric blanket
TheShameCampaign What is a sprouting mat?
TheShameCampaign I was just walking past and caught your message. Thank you!!
@@jessearnold7337 Do you watch the temperature? Does the temperature go over 104F?
Hope you can tell us where to buy the mold which is the starter. Thanks
Wow! I am getting koji this week. Will check out your method! I do not have a cooler though...
James Gardella you can use electric blankets too
A tip, you can rtv silicone a aquarium heater into a Gatorade bottle so no need to change bottle just run cord through drain hole.
Learned this when cultivation of mushroom mycelium
many thanks ❤️❤️❤️
ありがとうございました Australia, my name is Edwin
Very good ! Where can we find koji starter?????
yakusa know how. I appreciate the devotion to the craft
Cannot find Koji starter. Can I grind up some koji rice and use it instead of the koji starter. Thanks for the video.
I live in France and have found it from Amazone, kind of expensive , I wish I'll success then I can use Koji for next time instead of Koji starter.
I just go to any Korean or Japanese store and buy some, when needed. 🤣🤣🤣
I thought you are making Kojic acid
very nice video, I have made miso for the first time last month,now I am trying to make koji with starter,but I am not able to get miso koji starter(味噌用種麹)in China,please tell me where to buy koji starter in Shinjuku or Tokyo（miso shop or koji starter shop 種麹店?）,since I have a friend in Waseda University,he will help to purase koji starter and shoyu Koji starter(Soy Sauce Koji Starters 醤油用種麹)as agent,then to mail to Shanghai China,thank you so much？
Hi. What kind of mixer/grinder did you use? What is it called? And where can I buy it? Great video.
Any cheap spice grinder will work. Try Ebay or Amazon.. you can get any temperature you need with an instant pot using "keep warm" settings or yogurt settings.
Nice
Thank you brother. Nice Informative video with calming music and without unnecessary talking :)
Am i wrong in assuming that i can get koji in asian supermarkets everywhere?
Some Asian stores do have koji sometimes but not the koji starter. Look for tane-koji or seed koji
Hi, i tried to make koji rice using regular rice and glutinous rice... When the rice fermented for 44hrs it already turn to pale yellow-greenish...is that correct? The rice has not coated all the mold looks a little of uneven. Is it spore? Can someome advice..thanks a lot.
this video is great, thanks! I am going to try to prepare Koji... Please I need to understand just 1 thing: do I nave to change the water bottle every 8h until the koji is ready!? or just until the 20h when I remove the plastic bag? Thank you for sharing :)
+
Its mandatory to use japanese rice only or we use other rice
Do you worry about the whole thing "overheating" have you done batches larger than 1KG
very good thank you!
excellent thanks
Thank you for such a detailed video 🤗. One question. Do you keep the hot water bottle at 70C or 32C. Or the name of the bottle is "70C hot water bottle"? Sorry.
Hi. How to make koji starter? Thank you
Can I use the koji rice for make tamari soy sauce? Thank you for the video
どの辺の宇宙、どちらの惑星からお越しですか？
Apa harus beras jepang?😊 Im from Indonesia 🇮🇩
dude i live in Iran and don't have access to the koji starter, do you have any tips that could help me, like any alternatives for it or how to make it?
I didn’t notice a comment regarding moderating the humidity during fermentation. Do you find this to not be an issue?
I was wondering the same thing.
Thank you
Is this only possible in Asia? Because i heard that this mold or whatever it is can be found only in Asia.
Can I make more Koji by sprinkling a little bit of old Koji rice over new rice or do I have to use fresh mold spores?
The temperature doesn't go up old Koji.
If it's kept at a refrigerator, and it's within 6 months, it's OK.
Thank you
Good question. Should be possible. Its done with sour dough bread and yogurt...until it gets contaminated at least.
What about humidity?
i agree very good video sir
see u next time
Can i use barley instead of rice?
Where to get the Koji starter
Can I use Jasmine rice with the same koji?
Is this the japanese small grain rice ?
This is the Japanese rice we cultivated.
Wow👍👍❤️🌹🌹🌹🌹🌹🌹👌❤️❤️❤️❤️❤️❤️❤️
What is Koji starter
Thank you for your share. Anyone knows what is the container that he used for the fermentation?
It is a cooler box.
Just a esky box like the ones you buy for fishing
Did you remove the plastic bag at the 16 or the 20 hour step
Yes. I removed the plastic bag in 20 hours.
It is good to be slightly wet until 20 hours.
The paper bag uses a bag to put Japanese rice.
This is thick and strong.
Thanks for the supplementary opportunity.
@20h when you loosened the bag to reduce its thickness did you remove the rice from the cloth? Every time you opened the cooler did you refill the water bottle with hot water? How do you store the finished rice-koji & how long does it keep? Thank you.
I wana know the answer to this cause i have the same question. Anyone know?
Store in the fridge for a few days, and in the freezer for longer.
Yes, I've noticed. Nice ink. The only thing that sucks is that's really, really hard to find it in here (Brazil). Kisses
how to make koji
1.buy koji
lol
maggot1234 you should be a comedian
Excuse me please, what was it you sprinkled on rice at the 3:54 Mark? It looked like pepper or was that the starter and rice flour mix? Would appreciate, thank you!
that's the mixture of rice powder and koji starter he was preparing in the previous section
@@fela001 Thank you 😊
what kind of cloth were you using to steam rice?
do you have a video about miso or sake ? Thank you
あの...一つお伺いしてもよろしいでしょうか？種切りの時に、米粉を麹菌と混ぜるのは初めて見ました。米粉の役割は何でしょうか？？
日本の米は蒸した時にベタベタくっつくので米麹作りにはあまり向いていませんが、米粉を混ぜる事によってひと粒づつ容易にする事が出来ます。私の場合は米1kgに対して50gの乾燥米麹を粉砕するだけでもやし（麹菌）を加えず作っています。あと米粉、小麦粉、大麦粉等使用可能ですが、必ず火を通したものを使用して下さい。
Can it work in dehidrator? There i can keep 32°C easy. But it is not the same like in a closed box, right? Starter for tempeh is not the same, as Koji, isnt it?
Koji requires moisture! If there is a way to do it without actually dehydrating the koji, then the dehydrator would work well. Tempeh is innoculated with Rhizopus bacteria whilst koji is Aspergillus
where do you purchase your kitchen appliances? Also, whats the koji starter?
ArtSexTherapy Koji starter is usually called koji kin or tane-koji or seed koji
Can I use baking powder plzz help
can i use leftover koji rice that you buy as a starter for more koji rice?
Yes.
Hi there, great video, where did you get your bottle water from ?
Thznk you
Thank you . This is a Japanese hot-water bottle.
You can buy something similar from the chemist
What kind of rice grinder (3:11) are you using?
Any spice grinder
WITH BARLEY PLEAZE?
Can I use any kind of rice?
I have only made it with Japanese rice, but I think I can do it.
rurururumiko, can you please amswer my question? I see you watch the temperature inside the container but you don't control the temperature of the rice. It grows fast over 40 degrees C. Is very high temperature harmful for Koji?
Good temperature for koji is less than 40degrees C (104degrees Fac
If you aim for high-quality koji, I think that it is better to control the temperature of rice.
In this movie, I introduced a method to easily make it at home even for people who have never made koji.
Many of the reasons for the failure of the beginner I think are thought to be too careful of the temperature of rice and as a result of putting too much hands on it, the temperature drops and the koji does not breed sufficiently.
Please adjust to keep this temperature in your system.ebook).
rurururumiko, if not touch the rice the temperature goes up to 45 degrees. So to not let the rice temperature rise higher than 35 degrees I should control the temperature of the environment without touching the rice?
How to make koji starter in scratch?
You have to grow rice in the field then find any Inadama in there. Then you can collect them and grow them for Koji starter. It will be a lovely process and you should try it if you have a land!
😍
Where can I buy the steaming cloth you used? Thank you
This steamed cloth can be bought in Japan.
Is there a link you can send? Thank you
www.amazon.co.jp/蒸し布-3-5升-キッチン-セイロ-蒸し器/dp/B00MUMMV8K/ref=sr_1_8?ie=UTF8&qid=1523802510&sr=8-8&keywords=蒸し布
Search for rice net / sushi net / rice napkin you will find it on amazon
TheHiroshiman1119 Thank you som much!
OMg watching all those steps with specific equipment gave me a migraine.
It's a lot of troubles making this
What can i do if i dont have an ice box?
I think a wooden box is fine. In that case, wrap it in a blanket.
Grazie.