KOJI/Japanese fermentation KOJI/麹つくり動画

KOJI making movie
nakaji minami tomoyuki / KOJI teachea & Expet of koji culuture
　
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NAKAJI MINAMI TOMOYUKI
Expert of Koji culture
Graduated from Kyoto University of Art and Design Ceramic Course. After learning traditional performing arts (wadaiko, dance, and song) at Kodo Cultural Foundation, he studied cooking and self-sufficient lifestyle under a cooking expert, Ms. Deco Nakajima. He had engaged in natural brewing sake at Terada-Honke as a Kuroudo (head sake brewer) for 8 years, and learnt fermentation and philosophy of life from Mr Keisuke Terada. Through brewing sake, he acquired fundamental knowledge of koji mold and fermentation. He started his own business and actively works to convey a low of koji and fermentation, organizing seminars related to Koji, fermentation, bodywork, and meditation.
　
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[@Ray-js8sl]

癒されます😇　素敵ですね！　ありがとうございます❤

[@gutosol]

The best koji movie ever.

[@gendopetrov2709]

Красива работа и полезно

[@v.pengbutree8815]

It is an artwork. My heart meltdown during watching your video. Love it, thank you so much. Crazy warm weather here in Thailand will be good to make rice koji.

[@195412810]

Thank you! Gracias❤️

[@miroslavstarosta2655]

Magnifique, les mains d´un magicien.

[@Habibie-vi4fv]

Wow, what a ritual! I reckon it is a great paid off with a handsome looking kome koji. I am sure this guy has a handsome living live if he does similar ritual to his bed spreads everyday when he wakes up from his sleep. Cheers.

[@su5968]

Beautifully done. What make/ brand is the temp control equipment please?

[@brissygirl4997]

Good video but nothing is explained about what your doing, why and when.

[@ND-gj9bx]

what machine did you use to keep the rice warm?

[@GVALNIER]

Maravilhoso. Gostaria de representar um negócio no Brasil.

[@toaluasaleupolu7060]

Description? 😴

[@hirokowatson7494]

Is it "yeast active glutinous rice koji powder" that you are sprinkling over the cooked rice? Please let me know. I'm far way from Japanese market to purchase "rice koji:" I'd love to make amazake. Your video is fascinating! Thank you for sharing!

[@sakriya8983]

How many days did it take to complete the making of koji?

[@dmitryratov3219]

Very nice variat of Koji fermentation. I also ferment koji here in Moscow, Russia. Almost the same way you use.

[@vajirakarunathilaka7181]

Hi I'm vajira from Sri Lanka it is very interesting video but I am really disappointed it's very hard to get to know what are the real ingredients you need to make sake if anyone can help me I am really appreciated

[@xoxliltina12xox]

Thank you for this great video! If you have a blog post on how long each step was, that would be very helpful!

[@46103]

お米の量と桶の大きさはどれくらいですか？

[@TonyBlundetto86]

How do i know my kome koji is well done? Is there any method to know the success for a good kome koji? I've heard yo can taste it, make amazake and see if it tastes good, the "smell of chestnuts" (mine never smells like chestnuts, it is mold and rice for christ sake), or the color. I've done it twice. The first one went a bit yellowish-green, the second one, had to be stopped at the 35th hour cause it was already sporing. I will try them both but... if i've never tried amazake, i don't know if i will know if it is a nice amazake, or a disgusting amazake.

[@absinto108]

Não tem legenda em português 😕