What is Koji and How to Use It? | FERMENTATION | Takoshiho Cooks Japan
14.4 هزار بار بازدید -
4 سال پیش
-
A lot of people asked
A lot of people asked me why Japanese diet is so healthy?
You will know one of the essential reasons why in this video🌿!!
If you ask me what the most significant ingredient in Japan is,
I definitely answer Koji.
Koji is the mother of soy sauce, miso, sake, vinegar, mirin, and dried bonito which is the ingredient of bonito dashi stock. Isn't it just wow??
In this video,
I introduce you what the koji is, why it is good for you, and how you use it.
I made Shio-koji (Salt-koji) and Syoyu-koji (Soy sauce-koji).
You can read the recipes below.
You can get rice-koji at Japanese grocery stores or amazon.
https://www.amazon.com/MIYAKO-Malted-...
Isesou/dp/B004FH67ZQ
Hope you enjoy watching this video!🐙
This series of videos "Japanese Food Demystified" will show you ingredients that you might not know / you might misunderstand.
If you are interested in those, please subscribe my channel!!
***
Shio-koji (Salt-koji)
【Ingredients】
200 grams Dehydrated koji sheets or rice-koji spores
60 grams Coarse salt
250～300ml Water (enough to cover)
【direction】
1. Crumble the dehydrated rice-koji sheets. Mix in the coarse salt. Add water to cover the koji, and mix well. *Dehydrated koji absorbs a lot of water, so check on it after a few hours. If it has swelled and absorbed all the moisture, add a little more water.
2. Cover with the lid, and leave out at room temperature for 5 to 7 days. Mix it up well with a spoon at least once a day.
3. When the koji have broken down, become creamy with mild smell, it means the shio-koji is ready. Transfer the container to the refrigerator.
Syoyu-koji (Soy sauce-koji)
【Ingredients】
200 grams Dehydrated koji sheets or rice-koji spores
200～250ml Soy sauce (enough to cover)
【direction】
1. Crumble the dehydrated rice-koji sheets. Mix well with soy sauce.
2. Cover with the lid, and leave out at room temperature for 5 to 7 days. Mix it up well with a spoon at least once a day.
3. When the koji have broken down, become creamy with mild smell, it means the shoyu-koji is ready. Transfer the container to the refrigerator.
------------------------------------------------------------------
Find me here, too!!
→ Website: Tumblr: takoshiho
→ Instagram: Instagram: takoshiho
→ pinterest: https://www.pinterest.jp/takoshihocoo...
------------------------------------------------------------------
Music by SUKISHA:
@zawachome
You will know one of the essential reasons why in this video🌿!!
If you ask me what the most significant ingredient in Japan is,
I definitely answer Koji.
Koji is the mother of soy sauce, miso, sake, vinegar, mirin, and dried bonito which is the ingredient of bonito dashi stock. Isn't it just wow??
In this video,
I introduce you what the koji is, why it is good for you, and how you use it.
I made Shio-koji (Salt-koji) and Syoyu-koji (Soy sauce-koji).
You can read the recipes below.
You can get rice-koji at Japanese grocery stores or amazon.
https://www.amazon.com/MIYAKO-Malted-...
Isesou/dp/B004FH67ZQ
Hope you enjoy watching this video!🐙
This series of videos "Japanese Food Demystified" will show you ingredients that you might not know / you might misunderstand.
If you are interested in those, please subscribe my channel!!
***
Shio-koji (Salt-koji)
【Ingredients】
200 grams Dehydrated koji sheets or rice-koji spores
60 grams Coarse salt
250～300ml Water (enough to cover)
【direction】
1. Crumble the dehydrated rice-koji sheets. Mix in the coarse salt. Add water to cover the koji, and mix well. *Dehydrated koji absorbs a lot of water, so check on it after a few hours. If it has swelled and absorbed all the moisture, add a little more water.
2. Cover with the lid, and leave out at room temperature for 5 to 7 days. Mix it up well with a spoon at least once a day.
3. When the koji have broken down, become creamy with mild smell, it means the shio-koji is ready. Transfer the container to the refrigerator.
Syoyu-koji (Soy sauce-koji)
【Ingredients】
200 grams Dehydrated koji sheets or rice-koji spores
200～250ml Soy sauce (enough to cover)
【direction】
1. Crumble the dehydrated rice-koji sheets. Mix well with soy sauce.
2. Cover with the lid, and leave out at room temperature for 5 to 7 days. Mix it up well with a spoon at least once a day.
3. When the koji have broken down, become creamy with mild smell, it means the shoyu-koji is ready. Transfer the container to the refrigerator.
------------------------------------------------------------------
Find me here, too!!
→ Website: Tumblr: takoshiho
→ Instagram: Instagram: takoshiho
→ pinterest: https://www.pinterest.jp/takoshihocoo...
------------------------------------------------------------------
Music by SUKISHA:
@zawachome
4 سال پیش
در تاریخ 1399/05/15 منتشر شده
است.
14,456
بـار بازدید شده