Thank you for sharing this tutorial video. Most Amazake videos I had seen here call for three ingredients to make Amazake, namely cooked rice, rice Koji, and water. I didn't see you add cooked rice with rice Koji and water or did I miss something? Cheers.
@@digitalimpulse Today, I watched the video again. It said to add 400 grams Kome Koji to 800 - 1000 grams of water to make Amazake. So, no cooked rice involved here.
Strange... in videos about how make koji rice they say more 40*C will kill the aspergillus oryzae (fungus responsible for the fermentation). But here to make amazake they use even higher temperature anf the same fungus.
@@elietedarce1266 When making "Kome Koji" (rice malt), we inoculate cooked rice with Aspergillus Oryzae fungus. My understanding is the function of this A. Oryzae fungus is to decompose carbohydrates and proteins, found in cooked rice, into amalyse and proteas enzymes, respectively. It has an optimal growth temperature of 32-36°C (±1°C) and is unable to grow above 44°C (*1). At the end of fermentation (usually about 46 hours), we get "Kome Koji" (rice malt) which contains lots of amylase and proteas enzymes. At its optimal temperature of 55°C, amalyse enzyme catalyzes the hydrolysis (breaking down) of starch (among others) into more simple and readily usable forms of sugar. At this temperature, the A. Oryzae fungus dies and what is left is the sweet syrup with some leftover rice and the Japanese calls it Amazake. I think this is why the process is a one-way ticket, i.e. ca no longer recover A. Oryzae fungus.
I'm not sure what you meant by "this same technic". If you meant to use "Kome Koji" to ferment cooked soybeans (sans water), then the answer is yes. My understanding is this is more or less how the Japanese Miso is traditionally made @home, except "Koji Kin" (A. Oryzae spores) is used instead of "Kome Koji".
@@Habibie-vi4fv Thank you. I refered as "same technic" about ferment at 60C temperature. I research on Google and found 140F/60C most bacteria almost do not reproduce. And around 50C to 60C is ideal to koji enzymes works best. My idea is ferment soy alone for 8h to eat not just as condment but in higher portion, and for that salt can't be high.
No. Koji is a mold colony and would be competing against the scoby for food. The scoby might actually kill off the koji, or vice versa which would lead to really foul fermentation byproducts that at best will taste gross and at worst make you sick. At any rate it’s definitely not a good idea. If you want to drink kombucha, drink kombucha. If you want to drink amazake, drink amazake. Unusual fusions can be really tasty, but that liberty is reserved for people who actually understand culinary and mixological science.
@@Starvaze It's not bathroom mold! It's a strain of fungus - you know, like the mushrooms that people eat - that is beneficial to humans. We breathe in aspergillus (rice koji, aspergillus oryzae, is a strain of this mold) every day in the air around us, without getting sick. However, the aspergillus family includes many strains that can be very harmful as well, just as there are many poisonous mushrooms and toadtstools out there, as well as the safe to eat, nutritious mushrooms (both wild and farmed). Aspergillus oryzae has been used for centuries in East Asia and historically, was very important to Japanese food and drink (sake etc.) culture. Other strains of fungi are used to ferment foods in Asia (Korea, China, Indonesia - tempeh - etc.) In the West, they also harnessed fungi/mold in the form of wild yeast, to ferment and create the gases that make bread rise. Yes, mold to make bread, and to make wine, beer etc. And don't forget that penicillin was first extracted from...mold on bread. Also, other drugs have been developed from molds and fungi e.g. lovostatin, from a strain of aspergillus
@@SY-ok2dqyeasts and molds are both categories of fungi but they’re not the same thing. That said, koji is a domesticated mold culture that turns proteins and complex starches into sugars without creating any harmful (to humans) fermentation byproducts. Koji is actually, I think, the only member of its genus that isn’t only non harmful to humans but actively beneficial. Koji can also be used to innoculate animal proteins to accelerate dry aging. It looks REALLY spooky and dangerous but has zero risk (or zero added risk, dry aging can be dangerous if not handled properly). It makes steak sear really well (the surface proteins are sugar now) and gives the whole thing the concentrated umami and nutty funk that hobbyists spend a month cultivating in a climate controlled environment in just a few days.
Thank you for sharing this tutorial video. Most Amazake videos I had seen here call for three ingredients to make Amazake, namely cooked rice, rice Koji, and water. I didn't see you add cooked rice with rice Koji and water or did I miss something? Cheers.
@1:06 I believe they are cooking the rice. The rice is in a jar, the jar is placed within heated water for 10-8 hours.
@@digitalimpulse Thank you for pointing that out. Looks like rice submersed at the bottom while Koji Rice afloat.
@@digitalimpulse Today, I watched the video again. It said to add 400 grams Kome Koji to 800 - 1000 grams of water to make Amazake. So, no cooked rice involved here.
Strange... in videos about how make koji rice they say more 40*C will kill the aspergillus oryzae (fungus responsible for the fermentation).
But here to make amazake they use even higher temperature anf the same fungus.
@@elietedarce1266 When making "Kome Koji" (rice malt), we inoculate cooked rice with Aspergillus Oryzae fungus. My understanding is the function of this A. Oryzae fungus is to decompose carbohydrates and proteins, found in cooked rice, into amalyse and proteas enzymes, respectively. It has an optimal growth temperature of 32-36°C (±1°C) and is unable to grow above 44°C (*1). At the end of fermentation (usually about 46 hours), we get "Kome Koji" (rice malt) which contains lots of amylase and proteas enzymes. At its optimal temperature of 55°C, amalyse enzyme catalyzes the hydrolysis (breaking down) of starch (among others) into more simple and readily usable forms of sugar. At this temperature, the A. Oryzae fungus dies and what is left is the sweet syrup with some leftover rice and the Japanese calls it Amazake. I think this is why the process is a one-way ticket, i.e. ca no longer recover A. Oryzae fungus.
Can you use this same technic to ferment soy in few days without salt?
I'm not sure what you meant by "this same technic". If you meant to use "Kome Koji" to ferment cooked soybeans (sans water), then the answer is yes. My understanding is this is more or less how the Japanese Miso is traditionally made @home, except "Koji Kin" (A. Oryzae spores) is used instead of "Kome Koji".
@@Habibie-vi4fv Thank you.
I refered as "same technic" about ferment at 60C temperature. I research on Google and found 140F/60C most bacteria almost do not reproduce. And around 50C to 60C is ideal to koji enzymes works best.
My idea is ferment soy alone for 8h to eat not just as condment but in higher portion, and for that salt can't be high.
I love amazake
*(drops to the floor)*
Could this recipe have been made with kombucha poured over the koji inoculated rice, instead of 'plain' water?
No. Koji is a mold colony and would be competing against the scoby for food. The scoby might actually kill off the koji, or vice versa which would lead to really foul fermentation byproducts that at best will taste gross and at worst make you sick.
At any rate it’s definitely not a good idea. If you want to drink kombucha, drink kombucha. If you want to drink amazake, drink amazake. Unusual fusions can be really tasty, but that liberty is reserved for people who actually understand culinary and mixological science.
What is rice koji?
Rice that's been fermented/colonized by the mold Aspergillus oryzae. It's used to make Japanese sake.
@@SY-ok2dq MOLD? I'm out.
@@Starvaze It's not bathroom mold!
It's a strain of fungus - you know, like the mushrooms that people eat - that is beneficial to humans.
We breathe in aspergillus (rice koji, aspergillus oryzae, is a strain of this mold) every day in the air around us, without getting sick.
However, the aspergillus family includes many strains that can be very harmful as well, just as there are many poisonous mushrooms and toadtstools out there, as well as the safe to eat, nutritious mushrooms (both wild and farmed).
Aspergillus oryzae has been used for centuries in East Asia and historically, was very important to Japanese food and drink (sake etc.) culture. Other strains of fungi are used to ferment foods in Asia (Korea, China, Indonesia - tempeh - etc.)
In the West, they also harnessed fungi/mold in the form of wild yeast, to ferment and create the gases that make bread rise. Yes, mold to make bread, and to make wine, beer etc.
And don't forget that penicillin was first extracted from...mold on bread. Also, other drugs have been developed from molds and fungi e.g. lovostatin, from a strain of aspergillus
@@SY-ok2dq oh..oops
@@SY-ok2dqyeasts and molds are both categories of fungi but they’re not the same thing. That said, koji is a domesticated mold culture that turns proteins and complex starches into sugars without creating any harmful (to humans) fermentation byproducts.
Koji is actually, I think, the only member of its genus that isn’t only non harmful to humans but actively beneficial.
Koji can also be used to innoculate animal proteins to accelerate dry aging. It looks REALLY spooky and dangerous but has zero risk (or zero added risk, dry aging can be dangerous if not handled properly). It makes steak sear really well (the surface proteins are sugar now) and gives the whole thing the concentrated umami and nutty funk that hobbyists spend a month cultivating in a climate controlled environment in just a few days.
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