From your video, it appeared you just left the plastic container on your kitchen counter top. Your room temperature must be pretty warm, i.e. 35°C. I really like the way to make Kome Koji in a plastic container. This eliminate contamination in breaking rice grains as Koji gets formed.
@cairns_au
Жыл бұрын
Thank you for your great comment. Yes, room temperature in here is around 32 degrees. I do not need to prepare other warm equipment with this.
@Habibie-vi4fv
Жыл бұрын
@@cairns_au TQ for your quick response.
@muizacetheadorable5319
Ай бұрын
Koji doesnt need incubation, anything above 20c and below 45c is fine. Infact koji can even grow above 15c but then it can take a week. :)
very nice video, I have made miso for the first time last month,now I am trying to make koji with starter,but I am not able to get miso koji starter(味噌用種麹)in China,please tell me where to buy koji starter in Shinjuku or Tokyo(miso shop or koji starter shop 種麹店?),since I have a friend in Waseda University,he will help to purase koji starter and shoyu Koji starter(Soy Sauce Koji Starters 醤油用種麹)as agent,then to mail to Shanghai China,thank you so much?
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