TASTE TEST - Japanese "FERMENTED" Red Bean Paste (with KOJI) | New Ingredient Monday 発酵あんこの 味覚テスト

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[@christopherbrand5360]

Intrepid :) I totally identify with 1) not trusting fermented foods I have prepared 2) wanting to like everything. Authentic is awesome, thank you for sharing your explorations. I learn so much!

[@EastMeetsKitchen]

❤❤

[@laroseveggiekitchen8717]

Another fantastic video the mixture of gardening and cooking is so good!definitely going to try that recipe!Thank you so much!

[@tamcon72]

Your nervous laughter in the intro was charming; I remember how freaked out you were about that vegan cheese you were making a couple years ago! You are pretty brave! Thanks for posting : )

[@EastMeetsKitchen]

I love having some of you that have followed the channel for a while❤❤ You get me😂

[@haveforkwillspoon]

You're very brave. I have fermented rice for makgeolli, but I don't think I could do beans.

[@EastMeetsKitchen]

Hahahahahah😂😂 I'm only brave for the audience. I will only ever try self fermented foods for you all❤❤

[@mcsuperb]

I just made it. Is it normal if it tastes a bit sour?

[@duncanmit5307]

👍💜👍💜

[@EastMeetsKitchen]

thank you!!

[@ggscv]

I feel like if it's that sweet then you can consider the sugars to be added sugar as opposed to "natural" sugar, because the sugar is coming from white rice anyway.

[@EastMeetsKitchen]

mmm....I can see why you would say that. So, we have to look to definitions for this. Added sugar is usually a carbohydrate already in the sugar state being added to a food. I think what that implies is that what you're adding is just that (nothing more)- be it honey, syrups, fruit juices - it won't change. You're adding sugar to a product. You mentioned the word "natural" and I think it's not always a useful word because there's not proper definition to it. Sometimes people use it in a whole food plant based sort of way, sometimes they use it like fruit juice is natural. I think what people using koji want to promote (and honestly yes eventually the enzymes in koji turn rice starches into glucose which is a part of sugar...but you wouldn't necessarily say beers have added sugar just because the yeast has converted the mash into sugars granted the sugars do get used up as the alcohol process continues), but that koji in its process of breaking down the rice or grain or bean also releases a lot of nutrients from the food that would otherwise never be accessible. New nutrients are formed and there are probiotics for the gut and immune system. I think various b vitamins are formed as well. -- In the end, no there's no such thing as a free lunch. If sugars are an issue for health reasons then one needs to consider it in all forms whether from table sugar or converted with koji. But just like how eating an apple is different from having a spoon of sugar even though both may contain fructose or glucose, it is with the understanding that the sugars in the apple/koji rice are a bit more complex and contain benefits outside of the sugar alone.

[@ggscv]

I guess you're right, the koji sugar is a lot healthier and more natural than a tablespoon of white sugar for example, but maybe not as good as sugar that comes from fruit complete with fibre. The red bean should offset a lot of that glycemic load as well.@@EastMeetsKitchen