Koji Basics Part 2: Making Koji Rice with Chef Ken Fornataro
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- Опубліковано 20 вер 2024
- If you're new to koji, or you just want to pick up some koji-making tips, this is the video to watch! Chef Ken makes a basic rice koji by inoculating sushi rice with koji spores. This rice koji is the base for Koji Basics Part 3: Making Shio Koji and Amasake. More episodes feature flavorful and nutrition-packed easy recipes using these koji basics.
Simple and effective.
Ken is amazing.
Thanks a lot.
This video series with Ken is underrated, deserves more views. 5 stars for this koji series!
Hear! Hear!
If you do it in a dehydrator what temperature do you recommend? Would 95 be ok? Could I also try this in an instant pot on the yogurt setting. Any tips for those 2 things would be greatly appreciated. I also have a seedling at I could use and I thought maybe in a glass dish with plastic on the top? I’m in the process of steaming my rice so any help would be appreciated.
Nice video
I have a question
I suffer from kogi rice not being firm at the end of the fermentation process, what is the reason in your opinion?
What temperature do you heat up the water with the emergence circulation ?
Where can I buy the emergence circulation ( spelling )?
Do I put the (rice + koji pore) on top of the heat pad to warm it up ? or put the (rice + koji pore) next to the heat pad
I have an Instant pot with yogurt function , Do I need to put water in the inner pot , or just put the rice + koji pore wrap in plastic and fabric in the inner pot ?
Do I need to close the lid or let some air get in ?
Hola traducirlo a español por favor maestros del.fermneto
Gracias,!!!!
Hola! Ken a mi Instagram a culturesgroup por information en Espanol! instagram.com/culturesgroup/
how many minutes steamed?
Any alternative to using plastic wrap?
anything to keep a moisture barrier, parchment or wax paper would probably suffice
If the space is contained enough you could leave it uncovered.The humidity should be at least 80% in that case. Otherwise a moist thin cloth works quite well. Ken Cultures.Group
Damp, not wet cloth.
How did you make the rice powder at around 7:20? Washed the rice, dried it, then ground it?
Use gloves or something sanitary when mixing the spores. Using your hands like that is how you get contamination and bad flavors. You're literally getting something ready for optimal microbial growth and you're rubbing your hands into it on the desk.