The Secret to Japanese Longevity! The Process of Making Traditional 'Bean Koji' Seasoning.

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Note: Sugiura Brewery has no connection whatsoever with Red Koji.
・The statements made in this interview are based on Sugiura Brewery's experience and efforts in hygiene management. However, we cannot absolutely guarantee that food poisoning will not occur in all circumstances. Although Sugiura Brewery pays the utmost attention to complying with safety standards and quality control, please understand that it is difficult to completely eliminate food-related risks.
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References:
Takeya Miso. (n.d.). "Basic knowledge of miso". Takeya Miso website. Accessed April 18, 2024.
www.takeya-miso.co.jp/column/...
Kubota, Yuzuru, Ito, Kimio, Mochizuki, Tsutomu. Miso and pathogenic bacteria - Mycological safety from the viewpoint of food hygiene. Journal of the Brewing Society of Japan, 76(12), 821-826 (1981).
Ito, K., Imai, M., Ishigami, M., Takeda, S., Yasuhira, H.. The rise and fall of added Escherichia coli during the fermentation process of miso. Science and Technology of Miso, 31(3), 102-106 (1983).
#japan #japanculture #japanese #japanesetools #asmr #japan #japaneseculture #japanese #craftsman #craftsmanship #miso #japanesefood #koji #soybeankoji #redmiso #misokoji

[@jaesdarkness]

I worked in several food processing plants, brewing, and also in catering. IDK what Japan's standards are for sanitation, but, it looked 100% on the level to me. Maybe really basic, but, plenty safe enough. He's correct that the koji keeps other microorganisms from being able to colonize the soybeans. Also, export grade that we'd see in the states is held to USDA standards or they can't get an export license. So, enjoy your miso in good health.

[@kodawari.official]

Thank you for watching and for your nice comment. I am very happy to receive such words from someone with experience in a food factory.

[@user-ez9rj7of5b]

八丁味噌を始めとする赤味噌造りに不可欠な豆麹。 米麹より用途は限られ発酵時間も掛かるけどスッキリする後味は豆麹が持つ良さです。

[@user-zo5oi5wb3s]

八丁味噌は、最高！　味噌汁だけでは無い、味噌鍋とか、旨味の力強さが段違いです。

[@kodawari.official]

コメントしていただき大変嬉しいです。 一人でも多くの人に良さがわかってもらえるだけで幸せです。

[@kodawari.official]

コメントありがとうございます。 本当に心からそう思います！こういった文化が少しでも長く続いていくことが嬉しいですよね！

[@marlenesampaio9452]

Povo magnifico e digno. Orgulho de ter netos japoneses e de ter uma nora japonesa autêntica. Parabéns pelo trabalho espetacular.

[@kodawari.official]

Thank you for watching our video!! We should protect Japanese traditional foods for sure!👍

[@user-ri3xd7kv3m]

国が保護すべきです🤗

[@kodawari.official]

素敵なコメントをありがとうございます！

[@user-lp7qr2fu8u]

赤味噌 日本の宝です❗ いろんな意味で 気をつけて下さいませ

[@kodawari.official]

視聴と素敵なコメントをありがとうございます！

[@macsy1955]

製法を変えないから味も変わらない。心配があるとすれば原料である大豆と塩、そして水。自然に左右されますからね。

[@kodawari.official]

コメント、動画視聴ありがとうございます。 私達が自然に生かされているからこそ、地球環境への配慮が重要になってきますね。

[@Yggdrasil-cd9zg]

Thank you for sharing ❤

[@kodawari.official]

Thanks for watching and for the nice comments!

[@nekodiru2]

超地元です(笑) 変えても良い部分は近代化してるけど、手間の掛かるメンドクサイ作業を変えないのには何かしら理由が有るのでしょうが素人には全く分かりません(笑) とりあえず中々大変そうな作業で味噌を作っている事は分かりました❤️

[@kodawari.official]

コメントとご視聴ありがとうございます。 地元の方に届き、理解していただけて感謝しかありません。とても嬉しいです🤲🤲

[@marclawson7552]

That looks very sanitary 😮

[@kodawari.official]

Thanks for watching and for the nice comments!