00:00 – Intro
00:56 – Koji Science
05:00 – Preparing Rice
07:11 – Adding Spores
08:41 – Creating the Ideal Environment
11:11 – First Check-in
12:38 – Koji Reveal
13:58 – Making Miso Paste
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Miso Paste Excel Sheet from Chopstick Chronicles – https://www.chopstickchronicles.com/wp-content/uploads/2018/01/Miso-ingredient-quantities-1.xlsx
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Video Credits
Creator and Host – Mike G
Head Editor – Cooper Makohon
Creative Producer – Josh Greenfield
Motion Graphics – Raphael Oliveira
The salt does not “break down”. That’s why miso is so high in sodium.
Moyashimon microbes!
Another option for keeping the rice at a stable temperature would be to use a bread proofer. I have a standalone pop-up proofer which you can set at a low temp and has a tray of water at the bottom to create a slightly moist environment. You would probably have to play around with the moisture, but it does a great job of holding at a low temp.
How do you make sure you don’t get the toxic rice bacteria?
Why are you talking to your refrigerator?
Tempted to try this, but worried my family will ruin the fermentation process.
please show a video of making some miso soups or other recipes with the miso you made
Moldy rice… interesting ????
I just bought red miso paste! Love the taste of it. Now, I finally know what it is, how it’s made and where it comes from. Thank you!
I love your food science videos! I had some sake kasu from a friend and made sake kasu crusted salmon. You got to try it next time you make sake! Koji is so magical!