Thank you 😊 Koji is recognized as Japan's national microbe 🇯🇵
@renatabell8173
4 жыл бұрын
Wonderful!
@cookingJapan
4 жыл бұрын
Thank you😊Like your handmade miso! Sorry for my late reply🙏 I apologize for not replying to your commen, it was in my spam folder.
@moby101
3 жыл бұрын
Very nice! can i make koji salt (not shio koji) using kome koji? thank you
@cookingJapan
3 жыл бұрын
Hello. Nice to meet you. Thank you for your pleasant comment! And I'm sorry I don't understand the meaning of the question. koji salt??
@moby101
3 жыл бұрын
@@cookingJapan hi thanks for replying. what i mean is dry shio koji that we can use for seasoning.
@cookingJapan
3 жыл бұрын
@@moby101 I see. There are two types of Kome Koji: raw Kome Koji and dried Kome Koji. The seasoning (dry shio koji) you are using, it seems to be a product for making Shio Koji easily. It's just a mixture of dried Kome Koji and salt.→Isn't it a product that adds water to it to make Shio Koji? Or it may be a seasoning for overseas. It is not well known in Japan. I’m very sorry, I don't know how to make dry shio koji using Kome Koji. Please feel free to comment again!
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