The Koji Fermenteria Videos
Videos by The Koji Fermenteria.
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I am making koji using wonder bag (borrowed from @souschefnic @souschefuk thank you💕💕) and my 22cm staub cocotte here without any heat source. The result surprised me 😳😳 More to follow soon #kojimaking #wonderbag
Happy new year to you! Wishing you all a prosperous and very happy year ahead💕 New year is a very special time for Japanese. At the end of the year, Japanese spend nearly two whole days to prepare huge variety of dishes (Osechi-ryori) as it has been considered as taboo to cook on the New Year’s Day. This is on top of the deep cleaning of the whole house as well as,for the families like us living abroad, a lot of happy hustles for Christmas 😅, so we need stamina for December! The idea of Osechi-ryori is that we invite Japanese native gods and share dishes with them on New Year’s Day. Every single dish has symbolic wish such as long life, happiness, wealth, prosperity, fertility etc. So it is culturally and religiously very important. Japanese foods, especially Osechi-ryori) is now listed as an UNESCOs intangible world heritage. Now that not all of us live together, the new year celebration is the most focal event for uchishiba family. I have to confess that in the past there were some years that i engaged in it from the sense of duty😅 but now more and more I appreciate that we stay healthy and are able to prepare and enjoy and celebrate new year together. I made a short video clip to show how we spend New Years eve and New Year’s Day Happy new year again everyone!! #koji #japanesefermentation #japanesenewyear #newyear #newyearinlondon #osechi #ロンドンでお正月
Sorry for the poor exposure💧 It is so difficult to film koji as it is predominantly white without much contrast. This is what I am struggling to prepare online koji making course. Anyway this is 16 hrs after sprinkling. Temperature was 35℃. Koji starts to germinate and crave air. This is why I open the wrapping and mix. This action is called kirikaeshi (切り返し) #koji #japanesefermentation #kirikaeshi
The most important step in koji making is soaking the grain, which is often overlooked. The time required for it varies a lot depending on the choice of your grain. For rice, it is vital to let the rice to soak completely to the core (some rice doesn’t soak no matter how long u soak, so the choice of the rice is also important). How can you check whether the rice is ready to move on to the next step, which is steaming? Well, this is the action you do, which is called “kashi wo miru” in Japanese. When rice is completely soaked you can powderise it by rolling between your finger. It doesn’t require the strength. You lightly roll it on your finger. Happy koji making 💕 #koji #fermentation #japanesefermentation #kashicheck #soakingrice #kojiforlife