Darn... I was hoping to be able to make Rice Koji without existing Rice Koji as a starter, because I can't buy Rice Koji where I live. Ah well. Still an informative video! Thank you.
@robertmerritt35044 жыл бұрын
Look up Sandor Kat's book the art of fermentation, I've heard you can cultivate wild aspergillus oryzae from corn husks or rice ears and isolate asp. Oryzae from other toxic wild molds if you do it right. It's possible, I'm sure about that much. It's just really new to people who speak English
beautiful koji matting. Mine never seems to be so dense, but I've got a batch on the go at the moment so let's see :)
@JD-hi8qx2 жыл бұрын
I had the same issue. It was a humidity issue for me. I laid damp cloths on top and put a plastic bag over the top to hold the moisture in. Get nice dense mats now in the last few hours of fermenting.
@pauloemmerlacerda5 жыл бұрын
An important question: where can we find the scratch for made OWN koji mold?
@apriltan94262 жыл бұрын
Near clementi mall Singapore 🇸🇬
@eliftombas12902 жыл бұрын
i recently found a video about it. they put steamed rice into the corn leaves like tamales. and let them fermantated abot 3 days, checking everyday for white mold and discarding colorful ones. then they added white ones to big batches of rice like in this video. but they dont recommend doing this procces at home incase of wrong mold growing. they check white molds on microscope.
Hello, thank you for sharing this simple tutorial video in how to make Koji Rice. From time to time, I do ask some YouTUBERs here to describe the aroma of Kome Koji and received many different answers. Most of them clearly said it has a sweet aroma and so far only said it has a green tea aroma. I know you did mention the aroma is like chestnut starch. But, had you ever encountered with a green tea aroma when making Kome Koji?
@beanpandacook Жыл бұрын
@Habibie The different koji mold of the original brand result in varying flavors of koji, which is not surprising. Similarly, when it comes to each type of food, the effects of each person's sense of smell can also differ. The koji that I use in this video, I found it taste sweet aroma but never detected a green tea aroma. However, as long as there are no colorful fungal threads. The koji rice cake present a thick, pure white consistency, it can be considered a success
@Habibie-vi4fv Жыл бұрын
@@beanpandacook Thank you for your quick response with some advices. A few days ago, I made a very tiny substrate with cooked rice on a 1 cm x 4 cm dried corn husk and incubated @37.8°C (that is a factory setting on my W9005 Digital Temperature Controller for eggs) for 72 hours until it produced green spores. When I removed the plastic seal, the aroma came out smelled like green tea (which confirmed to an answer from a YouTUBER who cultivate Koji Kin using some sun-dried corn leaves). At the same time and with a 1 cm thick rice substrate in a glass, I let it ferment in an incubator with a W3230 Digital Temperature Controller. After 12 hours, the rice substrate started to turn light yellowish and emitted a pungent sweet aroma with a slight of bitterness at the end. I let it incubate for 72 hours to produce green spores. Then, I continued to incubate it past 92 hours and the spores turned to reddish color. I searched through Google and YouTUBE videos and this looks more likely an Aspergillus Flavus fungus (en.wikipedia.org/wiki/Aspergillus_flavus) which can produce some toxic compounds known as mycotoxins.😏
@beanpandacook Жыл бұрын
Finally, I understand whats your problem. Some koji kin are in green colour that are for fermenting soysauce and soybean products. you could find kzbin.info/www/bejne/boq2f4RnhbmJa9E. You are doing natural culture of koji kin which is quite different from what i am doing. The strains of mold used by ancient people were found in nature, but their effects were very unstable. Modern ways of koji kin are purified and extracted using technology to obtain the most suitable and strong spores for fermentation which are Not easily contaminated. There is a certain risk in trying to culture your own koji kin, and I do not encourage this method because without scientific instruments and professional knowledge, it is difficult to determine the nature of the mycelium obtained. From the point of food safety, I still recommend purchasing branded koji kin for inoculation.
@Habibie-vi4fv Жыл бұрын
@@beanpandacook Thank you for your quick response with recommendation. First of all, my sincere apology for not being straightforward letting you know what I've been doing on w.r.t cultivating Koji in the first place. I started getting interest in Koji about 6 months ago when my friend who bought a defective ZFX W9005 Eggs Temperature Controller didn't know what to do with it when AliExpress gave a full refund. So, I took over and started to tinker with it. Using this W9005 and a used shipping carton box, I was able to construct a simple makeshift incubator and used it to ferment the Indonesian "Tape Ketan". The end product was spectacular. This makeshift incubator had since been decommissioned due to a fire hazard. Regardless, this experiment gave me some insight idea on the simple basic working knowledge of an incubator. So, at the beginning of the year, I headed to AliExpress and found a W3230 Digital Temperature Controller under US $2 + a Free shipping to US. Also, local retail companies, i.e. HomeDepot, Walmart, etc., had some big sales on merchandise left over from last X'mas sales and one of them was an extension cord (under US $1.5). With an inexpensive basic Electric Lunch Box (under US $3), a W9005 or W3230, and an extension cord, I was able to construct a mini semi-permanent simple incubator/dehydrator and/or a slow cooker to ferment "Tape Ketan", "Tempeh", and Yogurt. During this time, I ran into some YouTUBE videos on how to cultivate Kome Koji and/or Koji Kin sans a Koji starter. At first, I didn't feel like trying to cultivate Koji due to the same reasons you mentioned above. To make a long story short, I recently decided to jump into the bandwagon and here I'm still swimming in a shallow water. Until I am pretty convince with the result I cultivate is an Aspergillus Oryzae fungus, I don't think I will use it to ferment anything for consumption. This means I will need to spend a lot of $$ to invest on the right equipments to be able to identify the Aspergillus Oryzae fungus. Living a frugal life, this will be out of my reach. This leaves me two choices, namely buy a commercial Koji Kin or asking any Koji users here to send me a minimal sample to cultivate and compare. Sure enough anyone here will say that I will end up losing some of my free time as well as paying some additional electric bill, instead of buying some Koji Kin. However, doing all this to learn something new is a whole lot of fun for me to enjoy. Also, this gave me some insight idea on how to repurpose any old electric cooking vessel (with a manual switch) as an incubator, a dehydrator, a variable temperature controlled slow cooker (thus a sue vide), etc. Last but not least important is I get to know and/or chat with nice people like you and to learn something new from. Again, thank you very much for all your responses with advices. Cheers.
@christinetan6636 Жыл бұрын
Hi, thank u for your video. I tried to use store bought dried /dehydrated koji rice to do like what u touched but after 30hrs the rice turn abit yellowish green tea colour (a little coated) .... And after 43hours the rice coated more....Is this colour normal ?
@xinlee2878Ай бұрын
支链淀粉,糯米是不是更好?
@beanpandacook4 жыл бұрын
華語讀者請關閉字幕 Non Chinese Readers, please turn on Closed Caption "CC" Ingredients 材料表 www.beanpanda.com/110496 自製鹽麴 www.beanpanda.com/13164 自製味噌 www.beanpanda.com/15300 自製腐乳 www.beanpanda.com/18113 自製甘酒 www.beanpanda.com/109687 Koji Amazon Link amzn.to/2HVv0zs
@shuitong81875 жыл бұрын
多謝指導,沒廢話。只怕跟不足。
@bharamas17 ай бұрын
Would the same method work for Red yeast rice as well ? Kindly share.
@beanpandacook7 ай бұрын
Fermentation temperatures vary
@anita0060225 жыл бұрын
真的太厲害了!
@user-fd8mq1un9i4 жыл бұрын
自然又環保!
@ching-yihuang801919 күн бұрын
請問瀝水的時候為什麼不要 抖動篩網?
@beanpandacook18 күн бұрын
減少碰撞 保持米粒完整
@theparkp5 жыл бұрын
if i dont have koji powder what can i use alternative?
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?
@beanpandacook2 жыл бұрын
Koji rice is cooked rice that has been inoculated with Aspergillus oryzae This mold is different from other yeast You can get the koji from amazon amzn.to/2HVv0zs
Скажите пожалуйста, как высушить рис для длительного хранения?
@user-fj3eo9io1k4 жыл бұрын
感謝您的分享👍👍👍
@jub63813 жыл бұрын
厉害👍还没有废话
@elingngan4 жыл бұрын
請問老師為何一定要用礦泉水? 如果用白開水可以嗎?
@hitoto35535 жыл бұрын
請問老師,甘酒・米麹 可以做酒釀桂花小丸子嗎?
@kori03106 жыл бұрын
看著看著就想到了台灣傳統零食
@beanpandacook6 жыл бұрын
那一種?
@erintang94326 жыл бұрын
烏龜怕拖鞋 爆米香嗎?
@kori03106 жыл бұрын
是的,但是做法用途完全不一樣😂
@winnietzp6 жыл бұрын
Thank you for sharing your process on koji making. I tried making a batch this weekend following your steps, but the resulting mold was grey in colour. Is this considered failed?
@beanpandacook6 жыл бұрын
grey mold should consider failed
@winnietzp6 жыл бұрын
肥丁手工坊 Beanpanda Cooking Diary thanks for confirming
@jayzz24515 жыл бұрын
@@beanpandacook Can I use koji rice to make koji or i need koji started to make koji rice???
@jtran75174 жыл бұрын
Do you keep the oven temperature the same at 35 degree all the time ( from beginning until the end) ? Do you monitor the rice temperature ? After 28 hour , the rice get warm by itself , do you still need to maintain the oven temperature 35 degree or not ? After 38 hours , my rice get some green spores before all the rice turn white ? Can you tell me what I did wrong ? Thank you .
@beanpandacook4 жыл бұрын
Yes, it is required to monitor the rice temperature, when the rice get warm itself, there is no need to maintain the oven temperature, when the rice rise over 35C, flip the rice cake to cool down a bit
@jtran75174 жыл бұрын
Thank You
@nmbno4792 жыл бұрын
Hello @肥丁手工坊 Beanpanda Cooking Diary . I really appreciate for this awesome informative and relaxing video. This is the one of the best video i have ever watch on KZbin. Keep it that way, thank you so much! But i have a question. I watch other Koji-Rice videos and rice goes green with spores. But your Koji-Rice is perfect! nearly pure White. Is there any technique that i can keep that white formations? I want my Koji-Rice white as possible. More mycelium less spores. What can you suggest about that?
@beanpandacook2 жыл бұрын
There are different kinds of koji starter. The white koji starter I used in the video origin from Japan. This kind of koji are usually for making of sake, miso, amazake and Japanese soy sauce. I have used the green koji which origin from China for making soy sauce and doubanjiang kzbin.info/www/bejne/boq2f4RnhbmJa9E kzbin.info/www/bejne/bGPCh5-MZa6gb7c
@nmbno4792 жыл бұрын
@@beanpandacook So one of them is white and one of is green you say. I assume one of blended Koji Mycelium and other one is spore? Because i never seen in videos, a white Aspergillus Oryzae spores on youtube.? Could you answer this please?
@SuperFlo88882 жыл бұрын
老師:很久沒有看到妳的新片了!一切可好嗎?請問可否試試教怎樣造chickpea miso?
@beanpandacook3 ай бұрын
@@SuperFlo8888 今年做了 chickpea miso,等我整理好會來分享
@Hector.Michinaux5 жыл бұрын
Ojala pudieran traducirlo al español, hermoso video.
Hi Beanpanda, very nice food you make. My question is that what brand of blender you are using to blend the materials. It looks small and very functional. Thaxxx.
@beanpandacook4 жыл бұрын
Blendtec amzn.to/30OssK0
@go4p5814 жыл бұрын
@@beanpandacook Thank you for reply. I was asking the small cup blender you were using to blend powder in small quantity. It amazes me a lot because I need such small device than bigger one. Thank you very much!!
@beanpandacook4 жыл бұрын
The small one bought from taobao s.click.taobao.com/wzmTawv
Please explain to me. I also use an oven to grow mold on the rice. I use 35 degrees oven condition during the first day and then I turn the oven off because the mold generates the temperature itself. But the temperature of the rice grows very fast and I should take it out and separate the rice seeds very often. Abour each 4 hours a day. Under this condition my rice does not turn out into a cake like it is shown on this video. And the mold does not grow evenly on the rice seeds. Please comment.
@beanpandacook5 жыл бұрын
You should test the rice temperature as well. If the mold temperature is too high, then it should be taken out of the oven. Let it fermented at room temperature
@user-rt3em7uq4r5 жыл бұрын
May I ask where you live ? Because the weather of temperature in where you live also important need to use oven or not...
@beanpandacook5 жыл бұрын
@@user-rt3em7uq4r I live in Hong Kong. I made this video in winter. Room temperature around 20C
@skumbria22811 ай бұрын
Где же взять этот порошок коджи, солнишко... Если ты живëшь в России... Максимум что здесь продаëтся это angel который никакого отношения не имеет к Aspergillus oryzae.
@santoshainguva26493 жыл бұрын
What does he mean by steaming in oven.. we usually bake at a set temperature in oven right ?
@rachelj.39983 жыл бұрын
that is a steam oven, so basicly in this case it plays the role of a steamer. Just use a regular steamer or put the whole bowl of the rice in water and let the water boil for 50 mins (don't let the water contact with the rice)
@santoshainguva26493 жыл бұрын
@@rachelj.3998 oh.. this makes sense to me now.. thank you..
@DucLu524 Жыл бұрын
豆粨 is the same like 米麴 ? I saw the video how to make tofu ru they have 米麴 or 豆粨 ingredient .Thank you so much!🌲🥰👍❤️
@beanpandacook Жыл бұрын
豆粕是大豆提取豆油後得到的一種副產品 而米麴菌是一種帶有菌絲的真菌與黴菌
@tnttroll81713 жыл бұрын
the starter you used is koji spores or koji rice ?? thank you so much
I ask you to help me deal with a problem that always occurs with me when I make koji rice. After 48 hours the rice is white and tastes sweet, but it does not hold together as one piece as in your video..Is this bad..How can I solve this problem?
@beanpandacook3 жыл бұрын
The final product depends of which type of original koji rice as starter kzbin.info/www/bejne/rZ2ulIaNppZqjdE
@usamaalhaj803 жыл бұрын
@@beanpandacook Hi First I thank you fo answering my question.. So that mean it is not bad if the rice didn't sticky at the end. ..? About koji starter I bought them from Amazon .
@beanpandacook3 жыл бұрын
Yes, you will find that the koji rice on the market have some differences in appearance Some are pie-shaped, some are individual granular It would be a success if it grows up like what you bought
@usamaalhaj803 жыл бұрын
@@beanpandacook 😘
@ciaociaotsai63504 жыл бұрын
請問一直用米麴磨成粉去種麴成爲下一代米麴,這樣下去幾代後,那個麴菌會不會變異產生不好的菌種?
@beanpandacook4 жыл бұрын
我做到第3代都是可以的
@nhuphan34834 жыл бұрын
Can you tell me how much rice you use to make koji rice? And how many grams of starter you use?
@beanpandacook4 жыл бұрын
The recipe is on my blog Please check the link below video~ thanks
@nhuphan34834 жыл бұрын
@@beanpandacook the information is written in Chinese and I don't know Chinese
@beanpandacook4 жыл бұрын
I am so sorry that the English ingredient name are missing It is revised and ready for you now
@yanj1114 жыл бұрын
很赞!
@robertmerritt35044 жыл бұрын
Will this Koji go to spore if left in the warm, or would I need to find a fresher sample to reproduce it?
@beanpandacook4 жыл бұрын
The koji will not go to spore if left in the warm. However, it will smelt not good I would recommend dehydrated it before store in the fridge. To reproduce it, fresh sample will be more active and stable
@robertmerritt35044 жыл бұрын
Thanks beanpanda! I think I'm going to try to cultivate wild aspergillus oryzae from corn husk or rice grains and see what I can get. I won't use it for food unless I get certified a. Oryzae though.
@beanpandacook4 жыл бұрын
Good Luck 👍👍👍
@nmbno4792 жыл бұрын
@@beanpandacook , To make Shio-Koji do i need fresh Koji-Rice? Or can i use dehydrated fridge stored Koji-Rice?
Hi there, may I ask after finishing making the koji rice, can we eat it directly?
@beanpandacook3 жыл бұрын
Koji rice is not recommended to consume directly It's great for marinating meat or chicken or vegetables, It will enhance the taste with koji sweet aroma