【Soybean-Koji for Reddish-brown miso】 скачать в хорошем качестве

【Soybean-Koji for Reddish-brown miso】

00:00 - Opening 00:18 - Steaming Soybeans 01:52 - Inoculating with Koji Starter 04:10 - After 8 Hours 06:41 - After 24 Hours 08:34 - After 48 Hours 10:05 - After 72 Hours 10:41 - Ending Hello! In this video, I’m sharing the process of making mame-koji (soybean koji). The key points are: ✔️ Cooling the soybeans quickly after steaming ✔️ Keeping the temperature between 26°C and 30°C (79–86°F) With mame-koji, you can make homemade red miso! Give it a try! On this channel, I share my daily life and recipe videos as a Japanese housewife living in Northern California. If you enjoy my content, please consider subscribing! [Ingredients] Dried soybeans ... 500g Koji starter ... 2g (Hishiroku Moyashi Kinzanji Powder used) [Instructions] = The Day Before = Soak the soybeans in water. = Day 1 = Steam the soaked soybeans in an Instant Pot for 30 minutes, then do a quick release 10 minutes after the pressure cooking is complete. Spread the steamed soybeans on a tray and let them cool to below 35°C (95°F). Sprinkle the koji starter over the cooled soybeans and mix thoroughly. Line a container with a sarashi cloth (thin cotton cloth), add the soybeans, and wrap them up. ● Using a Proofer: Set it to 28°C (82°F) and start incubation. ▲ Using a Cooler Bag: Fill a bottle or plastic container with hot water (around 50°C / 122°F) and place it at the bottom of the cooler bag. Put a towel on top and place the loosely covered container inside. Check the temperature before bed. If it exceeds 30°C (86°F), stir the mixture to cool it down. Adjust the proofer temperature as needed. = Day 2 = After 24 hours, perform the first turning (hand adjustment). ● Proofer users: Lower the temperature to 21°C (70°F). ▲ Cooler bag users: Do not replace the hot water. If the temperature is too low, either change the water or move the bag to a warmer place. = Day 3 = Perform the second turning (hand adjustment). If the soybeans have turned olive green, spread them out on a tray in a cool place to stop the koji mold’s activity. If the soybeans are still whitish, continue incubation until they turn olive green. [Important Notes] ⚠️ Avoid eating natto for at least one week before making koji. ⚠️ Sanitize all equipment before use. ⚠️ If you notice a natto-like smell or ammonia odor, the batch may be contaminated with natto bacteria or unwanted microbes. In this case, discard and start over. ⚠️ Proofer temperature is just a guideline. Adjust as needed by checking the internal temperature. ⚠️ Avoid making mame-koji in hot seasons when room temperature exceeds 28°C (82°F). 【BGM】 Royalty Free Music from Tunetank.com Track: Old Leather Sneakers by PineAppleMusic https://tunetank.com/track/6653-old-l...