Thank you for sharing this simple recipe. I hope you don't mind that I ask some questions: 1. Do you need to dehull the soybeans? 2. When fermenting in rice cooker, you use the "warm" setting of the rice cooker. Can you tell us what is the temperature of "warm" setting in this matter? Cheers.
@komochiM
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Thank you for your message. 1.You don't need to dehull the soybeans. 2,When I use a rice cooker to keep miso warm, my rice cooker does not have a temperature setting. One button.Open the lid of the rice cooker slightly to keep the rice warm so that the temperature does not become too high. If you can set the temperature, I recommend 60 degrees.You can also use a yogurt maker instead of a rice cooker. Thank you☺
@Habibie-vi4fv
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@@komochiM Thank you for your quick response. On your answer (2), my incubator can do a 60°C. However, most home yogurt maker here in the US has a fixed setting sans a timer. IIRC, the yogurt maker option on an Instant Pot pressure cooker can be set to more than 60°C.
@komochiM
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@@Habibie-vi4fv Thank you for your reply. You can set the temperature. Keep warm for about 8 hours at 60-62 degrees. Please taste it if you can. I hope you can make delicious miso.(^^)
@Habibie-vi4fv
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@@komochiM I haven't gone in that direction, yet. At this stage, I'm doing more research and gathering data on Koji than doing it. I haven't gotten any Koji kin yet (I reckon I'm too cheap to invest on this 😁).
@komochiM
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I hope you can get good koji. It seems that you can also make koji. But I have never made koji. I'm thinking of looking into it too.
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