Wonderful to watch your video !! Can I use rice leaven (酒曲)instead of Koji because I cannot find it in South Africa. Thank you for your kind response
@chinamivegan61483 жыл бұрын
Thank you for watching! I think 酒曲 Koji to make Chinese sake.. I am not sure to be earnest sorry 😐 You can maybe experiment in small potion so you won’t waste too much ingredients...
@johnpierredormido1111 Жыл бұрын
Thank you so much for your video. Now I want to make my own koji rice because I also have a yogurt maker --Yogurtia Tanica. Please tell me your setting on your yogurt maker.
@chinamivegan6148 Жыл бұрын
Thanks for watching! Yogurtia is great they can adjust the temperature right? actually my one is a cheap machine not as good as yogurtia…
@samsunhs98053 жыл бұрын
Thank you I don't have koji yeast What anoter thing that can I replace it
@chinamivegan61483 жыл бұрын
Thank you for watching! Unfortunately i can’t think of anything that can replace koji yearst sorry...🙏 I will attach URL that explains about koji yeast (Japanese) kawashima-ya.jp/contents/?p=15658
I live in Ethiopia. I do not have heater, but i have oven. And I do not have japanese rice, I can get some kind of rice from the market. Is it possile to make koji with these material? thank you for the explanation.
@chinamivegan61482 жыл бұрын
Hello! Thank you for watching. Im guessing where you live is warm weather right ? You can probably wrap it around a sleeping bag or blanket and place it in a warm area for the first 24h ( electric blanket would be good) You can use anything as long as you can keep the temperature between 30-40 degrees,( I would suggest you use a cooking thermometer) if it’s too high it will die or if it’s too low it won’t ferment. Also preferably short grain rice but I think any rice is okay just to make sure you will need to steam it. Good luck🤞
@chinamivegan61483 жыл бұрын
Yes short grain 🍚
@albertromeu3083 жыл бұрын
Would it be possible to follow the same process but with whole/all bran rice? Thanks for the video (very clarifying) and for the answer.
@chinamivegan61483 жыл бұрын
Hello, Thanks for watching! Yes I haven’t tried yet but I think it’s possible however you will need to steam brown rice a lot longer as they take more time to cook, someone told me the brown rice is a bit tricky but I also prefer brown rice in general 👍
@albertromeu3083 жыл бұрын
@@chinamivegan6148 Thank you!! That makes complete sense.
@chinamivegan61483 жыл бұрын
You can search ‘Genmai Koji’ (玄米麹}😊
@ionicamermaid11413 жыл бұрын
Hey I was wondering the same thing and searched it on the internet and found an interesting article called "What Koji needs to grow and how to provide for it's needs" you may find it interesting, too.
Hi Nice video I have a question: I made koji rice and after 48 hours, the rice becomes white and sweet But it is not coherent like what's in your video What do you think the reason is
@chinamivegan61484 жыл бұрын
Hi Thank you for watching. The same thing happened to me, there are many reasons why it can go wrong as this process is very sensitive. if you fermentate Koji in a high temperature it will be sweet, I think the temperature went too high...
@usamaalhaj804 жыл бұрын
@@chinamivegan6148 Thank you for the clarification But I hope that this does not adversely affect the health. As for heat, I was confused because there are multiple sayings. I watched videos saying the optimum temperature is 30° while in the last 35° and another says the kogi temperature must rises in the last 6 hours of fermentation to 40 degrees. Really confusing Please know that I can control the temperature
@coco.unicorngreen23254 жыл бұрын
I love the sound
@raquelvidal15613 жыл бұрын
Hola traducido a español porfa!gracias!!
@chinamivegan61483 жыл бұрын
No hablo español lo siento 🤣
@SendItForward Жыл бұрын
wow...looks GREAT!!!!!
@eddiek.16152 жыл бұрын
I live in a small town in United States. It's hard to get Koji rice. Can i use any yeast or yeast that makes cake? Can i use little Koji rice powder that's left over to make Koji?
@Habibie-vi4fv Жыл бұрын
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.
@user-mh6xq6sn5m Жыл бұрын
米1kg仕込みで、最終の出来上がり重量はどのくらいでしたか?😃
@chinamivegan6148 Жыл бұрын
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💦
@helenw14972 жыл бұрын
全世界都好好的在家做米麴就不会打仗的吧❤有望诺贝尔和平麴喔。。。。。。
@chinamivegan61482 жыл бұрын
That’s so true ❤️ Thank you for your beautiful comment 👍
@user-cs7zs5pj5e Жыл бұрын
黒いゴマ粒のようなものが?
@johnpierredormido1111 Жыл бұрын
What is your temperature setting on the yogurt maker? Thanks.
@chinamivegan6148 Жыл бұрын
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..
@Habibie-vi4fv Жыл бұрын
@@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?