すみません、、何回も作ってますが測ってみたことないです。。水分があるので重くはなってます💦

Hi, i can't adjust temperature on my yogurt maker so i used cooking thermometer to keep about 35-38 degrees, they will die over 50..

@@chinamivegan6148 I sort to agree with you. However, what puzzles me is a lot of YT videos suggest to use 60°C temperature to make amazake and shio koji? Wouldn't that kill koji?

Thanks for watching! Yogurtia is great they can adjust the temperature right? actually my one is a cheap machine not as good as yogurtia…

it must be dehydrated so not regular oven... hers took 2 days in dehydrator the reg oven at lowest will go much faster so becareful might have to keep turning it off then lowest a few then off etc

I am glad you felt my totoro world. 😊

トトロ大好きなんです。コメントありがとうございます😊

That’s so true ❤️ Thank you for your beautiful comment 👍

ご視聴ありがとうございます！嬉しいです😊

はい。。

インスタはやってないです。。ご視聴ありがとうございます😊

I agree with you. I live in Lilburn, GA (about 30 miles E.N.E of Atlanta. There is no way I can buy any koji kin nearby. Of course, I can buy it from Amazon. But, do you know how expensive it will be after the shipping cost (yes, I am not an Amazon Prime member)? Anyway, if you already have a little amount of koji rice powder leftover, you certainly can use it as your koji starter. First, let me make it clear that I am not a koji expert. Hell I don't even have koji to start with. That said, if the leftover power is already old, you may have to revive it first. This is what I would do to revive the leftover koji power. I would portion the leftover koji rice powder so I can use it to prepare as many different batches. For the first batch, I would prepare a very minimal steam rice (probably less than two spoon full) and proportionately inoculate it with a small portion of the leftover koji power. Then, ferment it over 90°F in an incubator. After 48 hours, if your koji powder is still good, you will see your steam rice has turned into koji rice (glazed with white powder). If so, I will continue to let the new koji rice to ferment for the next 24 hours or until it produces spores. It is these spores (mixed with 3 parts of sterilized rice flour) I will then use it as my koji starter to make my koji rice. If this doesn't work, at least you will still have some more koji rice powder left to try. I hope this is not too late and please do let me know if this helps. Good luck.

私は日本在住ではなくてオーストラリア在住なんです。おそらく日本は禁止なのではないかと思います。こちらオーストラリアでも最近禁止されましたのでとても珍しがられます。

Yes you can blend it too, I just didn’t have blender...

@@chinamivegan6148 Thank you for your response. I just thought that there was a special reason why you didn't blend it. Also, is it necessary to boil it? I was thinking it is good to boil it to avoid contamination, maybe there is another reason?

I wanted to dissolve sugar completely to make like a jam, I think this way gives more flavor into kombucha. Hope this make sense..Thanks.

Thank you for watching☺️ Starter tea creates the scoby, I do not put scoby for the 2nd fermentation.

@@chinamivegan6148 thank you for the information 🙏🙏🙏

Thank you! olive oil also make takoyaki crunchy (karikari) on the outside.

kzbin.info/www/bejne/j6rQoXWHfsasjsk I’ve used soybean in this video but you can just replace to a chickpea. It will be a long fermentation process to make miso...

I added about 300ml of warm water😊

ご視聴ありがとうございます😊 2、3日大丈夫と思いますが、日にちがたつとどうしても食感が悪くなるのでこれは早めに食べることをお勧めします。

@@chinamivegan6148 カリッとしたところが美味しいところの一つですもんね、、！ありがとうございます！早めに食べます！

I am currently living in Australia, it’s not difficult at all here in Aus because of the many vegetarian and vegans but I do find it difficult in japan and many other Asian countries

Arigato