What a great demonstration of the proper steps to make koji! As a student of Japanese, I would rather hear you speaking Japanese and showing subtitles. That would be helpful to me to learn to speak better. Koji has so many uses I wish more people knew it was so easy to make!
I enjoyed reading your comment. ありがとうございました！ I have actually made the same video in Japanese. ua-cam.com/video/jQ07Aje6g0Y/v-deo.htmlsi=3LClC8nfW03-12A3 Good luck with your study!
Thank you very much for your video; I've ordered spores to make koji rice, spores will arrive in July or August and it's cool to finally be sure that I can use oven for fermentation and still receive great results. Arigato gozaimasu!
Hello Mariko and thank you for sharing the above simple tutorial on how to make Kome Koji at home. The above video shows you ordered and bought (White? and not Yellow) Koji Kin (Aspergillus Oryzae spores) from Amazon Japan. I supposed the package was shipped directly from Japan, wasn't it? The reason I ask is because it looks like you have bought a White Koji Kin package. Anyway, you definitely have successfully accomplished your task in making Kome Koji on your 1st trial. Your Kome Koji looks very good, clean, and white. After this process, you can spare a portion of Kome Koji and keep fermenting it for another 24-48 hours to produce Koji Kin. Then, use this Koji Kin (must mix with sanitized rice flour with a ratio of 1 part of Koji Kin to 3 parts of sanitized rice flour) to make the next batches of Kome Koji. BTW, unfortunately the link you provided is ONLY in Japanese language which I am not familiar with. You certainly can do further to simplify the process of making your own Kome Koji in several ways: 1. Sanitation. I strongly recommend to use stainless steel utensils in the process to produce Kome Koji. This way, you can put all your stainless steel utensils (including wrapping cloths) into pressure cooker when pressure steam your rice. After the pressure steam is done, use the hot water inside the pressure cooker to rinse your glass wares. 2. Heating source You can use any old crackpot and/or a slow cooker (as your heat source) which still uses a manual dial setting. All you need is an inexpensive digital temperature controller (DTC), less than US $10 from AliExpress, to control the temperature of your vessel. As of this writing, I don't have Koji, yet. However, this is how I do my fermentation to make Yogurt and/or Tapai*. Their process of fermentation requires a constant warm temperature which any inexpensive DTC can provide. Most DTC units support a temperature control range from -50°C to 120°C. With this, you not only can make an inexpensive incubator for fermentation purposes, but also can turn your incubator into a dehydrator and/or a French Sue Vide** (cooking any meat evenly / slowly @around 70°C to retain moisture). The other option is to use a pressure cooker with a Yogurt making option to ferment Koji. I have both, but my preference is the former which allows me to change the fermentation/cooking temperature settings. Like you said before in your video, it is so expensive to buy Kome Koji and/or Koji Kin. This is one of the reasons I haven't gotten my own Koji Kin, yet. Right now, I am hoping to be able to collect several Kome Koji (or even Koji Kin) from many different parts of the world to see if they have the same strength, flavor, etc. Like all living species, the strength, flavor, etc., of an Aspergillus Oryzae fungus (mold of Koji) is also a regional thing. So, their strength, flavors, etc. are different. I'm hoping Koji users like you with a version of (White?) Koji shipped from Japan wouldn't mind to help me out to start this adventure by sending me a very small amount of Kome Koji (no more than 10 grains of Kome Koji). It probably weights no more than 3 grams and will probably cost you about the stamp of an International post mail. This way, I can start the culture process to produce some Koji obtained from many different parts of the world to compare / observe their differences. If you decide to do so (I certainly will appreciate that), please checkout my YouTUBE channel in the "About" section on how to contact me for the shipment arrangement. Thank you. * Tapai en.wikipedia.org/wiki/Tapai ** Sue Vide en.wikipedia.org/wiki/Sous_vide
Hello Mariko, I want to thank you for sending me white Tane Koji. After making 5+ batches of Kome Koji using the white Tane Koji you sent to me and my own cultured from corn husks that I learnt from this video (ua-cam.com/video/k4EMSadi8TE/v-deo.html), it appears the white Tane Koji is more powerful and has a more and/or smooth flavor compare to the yellow Koji spores I cultured. TBH, I like the white Tane Koji you sent to me over the yellow one I cultured. As such, I use it to make Amazake. For making Shio Koji, I can use either and/or both. My next venture is to try both to fermenting soybeans to make miso. Again, thank you very much for the white Tane Koji.
This video shows how to make rice koji in a rice cooker. It looks like it has a "yogurt mode." ua-cam.com/video/otwhawoLdts/v-deo.htmlsi=_tpBjA3evSgqoO6A
What a great demonstration of the proper steps to make koji!
As a student of Japanese, I would rather hear you speaking Japanese and showing subtitles. That would be helpful to me to learn to speak better.
Koji has so many uses I wish more people knew it was so easy to make!
I enjoyed reading your comment. ありがとうございました！
I have actually made the same video in Japanese.
ua-cam.com/video/jQ07Aje6g0Y/v-deo.htmlsi=3LClC8nfW03-12A3
Good luck with your study!
Best vid about koji making!
Thank you very much for your video; I've ordered spores to make koji rice, spores will arrive in July or August and it's cool to finally be sure that I can use oven for fermentation and still receive great results. Arigato gozaimasu!
Good luck with your rice koji making!
@@marikovegan Thank you very much!
Grazie di cuore per il video, molto interessante e ben spiegato.
You're very welcome! I'm glad you liked the video.
Hello Mariko and thank you for sharing the above simple tutorial on how to make Kome Koji at home.
The above video shows you ordered and bought (White? and not Yellow) Koji Kin (Aspergillus Oryzae spores) from Amazon Japan. I supposed the package was shipped directly from Japan, wasn't it? The reason I ask is because it looks like you have bought a White Koji Kin package. Anyway, you definitely have successfully accomplished your task in making Kome Koji on your 1st trial. Your Kome Koji looks very good, clean, and white. After this process, you can spare a portion of Kome Koji and keep fermenting it for another 24-48 hours to produce Koji Kin. Then, use this Koji Kin (must mix with sanitized rice flour with a ratio of 1 part of Koji Kin to 3 parts of sanitized rice flour) to make the next batches of Kome Koji. BTW, unfortunately the link you provided is ONLY in Japanese language which I am not familiar with.
You certainly can do further to simplify the process of making your own Kome Koji in several ways:
1. Sanitation.
I strongly recommend to use stainless steel utensils in the process to produce Kome Koji. This way, you can put all your stainless steel utensils (including wrapping cloths) into pressure cooker when pressure steam your rice. After the pressure steam is done, use the hot water inside the pressure cooker to rinse your glass wares.
2. Heating source
You can use any old crackpot and/or a slow cooker (as your heat source) which still uses a manual dial setting. All you need is an inexpensive digital temperature controller (DTC), less than US $10 from AliExpress, to control the temperature of your vessel. As of this writing, I don't have Koji, yet. However, this is how I do my fermentation to make Yogurt and/or Tapai*. Their process of fermentation requires a constant warm temperature which any inexpensive DTC can provide. Most DTC units support a temperature control range from -50°C to 120°C. With this, you not only can make an inexpensive incubator for fermentation purposes, but also can turn your incubator into a dehydrator and/or a French Sue Vide** (cooking any meat evenly / slowly @around 70°C to retain moisture). The other option is to use a pressure cooker with a Yogurt making option to ferment Koji. I have both, but my preference is the former which allows me to change the fermentation/cooking temperature settings.
Like you said before in your video, it is so expensive to buy Kome Koji and/or Koji Kin. This is one of the reasons I haven't gotten my own Koji Kin, yet. Right now, I am hoping to be able to collect several Kome Koji (or even Koji Kin) from many different parts of the world to see if they have the same strength, flavor, etc. Like all living species, the strength, flavor, etc., of an Aspergillus Oryzae fungus (mold of Koji) is also a regional thing. So, their strength, flavors, etc. are different. I'm hoping Koji users like you with a version of (White?) Koji shipped from Japan wouldn't mind to help me out to start this adventure by sending me a very small amount of Kome Koji (no more than 10 grains of Kome Koji). It probably weights no more than 3 grams and will probably cost you about the stamp of an International post mail. This way, I can start the culture process to produce some Koji obtained from many different parts of the world to compare / observe their differences. If you decide to do so (I certainly will appreciate that), please checkout my YouTUBE channel in the "About" section on how to contact me for the shipment arrangement. Thank you.
* Tapai en.wikipedia.org/wiki/Tapai
** Sue Vide en.wikipedia.org/wiki/Sous_vide
Hello Meiko, I already replied to your email on July 5, 2023. Can you please check it out. Make sure it is not in your spam folder.
Thanks. I have been attempting to find koji seed in Canada with very little luck.
production quality is great. content also amazing. keep going-koji star.
Thank you!
Thank you! A great tutorial :)
カルフォルニアからこんにちは。３回麹作りに挑戦して３回とも失敗しました。質問させて下さい。お米を蒸した後に包んだタオルは乾いた物をお使いになられましたか？それとも濡れているのでしょうか？お時間ある時に返答して頂けたら嬉しいです。
こんにちは。タオルは煮沸消毒した後、固く絞った物を使いました。なので、若干湿っています。３回とも失敗とは残念ですね。次回は上手くいくといいですね！
Hello! A thing I couldn't understand: was the towel wet??
Yes, it is slightly wet.
Hello Mariko,
I want to thank you for sending me white Tane Koji.
After making 5+ batches of Kome Koji using the white Tane Koji you sent to me and my own cultured from corn husks that I learnt from this video (ua-cam.com/video/k4EMSadi8TE/v-deo.html), it appears the white Tane Koji is more powerful and has a more and/or smooth flavor compare to the yellow Koji spores I cultured. TBH, I like the white Tane Koji you sent to me over the yellow one I cultured. As such, I use it to make Amazake. For making Shio Koji, I can use either and/or both. My next venture is to try both to fermenting soybeans to make miso.
Again, thank you very much for the white Tane Koji.
You're very welcome! I'm glad the Tane koji worked!
can we use normal rice cooker /? I WILL USE DIGITAL shoot n measure thermometer
This video shows how to make rice koji in a rice cooker. It looks like it has a "yogurt mode."
ua-cam.com/video/otwhawoLdts/v-deo.htmlsi=_tpBjA3evSgqoO6A
Is that what’s used to make rice wine?
I'm not sure if rice koji is used to make wine, but it can be used to make "amazake," Japanese fermented rice drink.