genmai amakoji – (fermented brown rice with komekoji)

genmai amakoji – (fermented brown rice with komekoji)

Question for you, have you ever used Koji in your cooking or in your food? Let me know in the comments below, right now. Konbanwa, Patrick Tokuyama here creator of All Day I Eat Like a Shark in the new Japanese Cooking Club. Today, what we’re gonna be doing is we’re using Komekouji for something called Amakouji which is literally sweet Koji, amai is sweet in Japanese and Koji is that magical mold that we can use for so many different things including soy sauce, natto, miso and various other fermented products. And today, what we’re gonna be doing is making a sweet version of Koji. So, you may have heard of Shio Koji which is salt Koji, you might have heard of Shoyu Koji which is shoyu – soy sauce with Koji, Kome or Komekouji also Amazake. Amazake is literally sweet sake and it’s a drink that you might have enjoyed if you have ever visited Japan or you have a well-stocked Japanese grocery store. It tastes kind of like a sweet fermented beverage and it actually doesn’t have any alcohol in it, even though it’s called Amazake. Zake is sake in Japanese. So, when you change the, when you add something to a, the front part of a word usually you’ll change the pronunciation, so, like shoyu becomes joyu when you have like Wasabi Joyu or Nira Joyu that’s usually something added to shoyu and in this case we’re talking about sake, and we’re making it sweet sake, So, it’s Amazake. So, that’s your little language lesson for today. So, I have all of my ingredients here ready to go as I usually do and it’s not gonna be too much, all we need is about a hundred mls of water, actually should be 200 mls of water. I fix that right now. And 200 grams of Komekouji, as well as 200 grams of brown rice. You can use any kind of rice that you would like, the important part is to keep everything in a 1 to 1 to 1 ratio. So, 1 Komekouji to 1 part water to 1 part of rice, cooked rice. So, you can also use Jasmine rice for a floral, nuanced flavor or you could also use white rice you could also use Zakkokumai which is the rice that has been cooked with other grains, like millet and some beans, for example. You can use glutinous rice as well, all of which will imbue a different flavor profile in the final product, Amakouji. So, what we’re gonna be doing is making sure that temperature is at about 55 degrees Celsius which is key for fermentation because if it’s too cold, it’s actually not going to ferment and it’s gonna be a little bit more acidic and not flavorful in a good way, and if it’s too hot, it’s actually gonna kill the Koji and it’s not gonna be sweet. So, it needs to be right at that 55 degrees C Celsius, which I believe is about 130 degrees Fahrenheit. That’s one of the reasons why I decided to invest in this Yogurtiaa. This is a Japanese yogurt maker, it’s very small and so, it’s perfect for a small kitchen like mine and you can do all kinds of different things with it, I’ve made natto, I’ve made sourdough starter, you can do Amakouji like we’re doing today, you could also do Amazake with it and all kinds of other things that you can normally do with a yogurt maker including making yogurt, of course. So, thermometer is key. You need the yogurt maker to regulate the temperature, you can also do this with the rice maker that you have with the lid open. As long as the temperature is around 55 degrees Fahrenheit, you would be good to go. You just got to make sure to watch it closely in case the temperature fluctuates. While it’s fermenting, we’re gonna do it for about 12 to 14-ish hours. You want to make sure to rotate it, maybe two or three times, during that time I’m gonna be doing it overnight, so, I’m just gonna do it maybe one more time before I go to sleep and then tomorrow morning, while it finishes, and that’s just to ensure that all the different parts of the mixture have fermented evenly, because you don’t want any unfermented parts, it’s not gonna taste good and after that, it will be ready to use. So, I use it usually for Amazake is one one of the most common ways and one of the easiest ways to use it. You just dilute the Amakouji with the water and a one-to-one ratio, and I’ll give you Amazake. You can also use this to sweetened beverages. I like to use it to sweeten my fruit smoothies and I’ll show you, I think there might be a video coming up in the future, sometime potentially, wink, wink and so stay tuned for that. You could also use it in yogurt or anything else that you would like something to be sweetened. And then the magical thing about this, is that we’re not using any sugar, so, the Komekouji is going to break down the naturally occurring carbohydrates into sugars from the rice, so cool thing, huh? First thing that we need to do is make sure that this is going to be about sixty degrees Celsius and the reason for that is because we’re going to be adding it this, which is a little bit cooler and this which is probably lukewarm by this point. And change it to Fahrenheit, see how this is doing. This is at 36 degrees, see how this is doing. It’s not 44. So, I’m gonna microwave this for a little bit and make sure that it gets hot enough. Because we want this to be at around 55 to 60 degrees, so that it gets activated. And then we’re gonna put everything together into this little thing, put on the lid and then let it ferment for 12 hours. And that’s pretty much it. This is about 65 degrees Celsius, now I’m just gonna dump this in here and it’ll cool off. And once we make sure that this is about sixty degrees Fahrenheit, then we can go ahead and add in the Komekouji. I also want to make sure that there’s no big clumps of rice. Otherwise, it’s also going to cause uneven fermentation. So, see it already cooled down. So I’m gonna microwave this for about 30 seconds get that temperature up to 55, which is where we want it to be and this thing is actually pretty accurate, which I like. I tried using my bread proofer to make natto and that thing runs a little bit hotter towards the bottom, then it does towards the top. Okay, so we just microwave that for about 15 seconds to make sure that the temperature is at about 55 degrees F or Celsius. And it’s about 60. So now, we’re gonna have to wait for this to cool down a little bit before we add in this because we don’t want to kill the Komekouji rather play things safe. Alright, so I will see you back in a few minutes after it cool. Okay guys, so the brown rice and the water mixture has cooled. So, it’s exactly 60 degrees C right now, So we’re gonna go ahead and drop in the Komekouji and sometimes this is a little bit clumpy, and it does have a lot of flowery dusty stuff that comes out. So, try to be careful not to, try not to inhale. It’ll make you sneeze. I don’t know if you could see that it’s like all this fine particles. So, as soon as this is evenly mixed, we’ll go ahead and put it into this thing. And don’t worry if you think that it looks like it’s not wet enough, it’s actually gonna break down and become a little bit more liquidy once the Koji gets to work on the brown rice and the Koji is the Komekouji itself. So, just try to evenly mix this as good as you can, you can actually already smell the aroma of the Amazake, that’s gonna be sort of how it tastes and smells, it’s gonna be a little bit more mild, especially after you let it rest for a few days. And, one of the things that I would recommend, this is your first time making it, is to let the mixture ferment longer than you think it should, because if you don’t, you might end up with an unferm under fermented mixture which would be no good, which actually happened to me the first time I made it, so always go longer because it’s only gonna get sweeter, but obviously not too long. Alright, so this looks pretty good to me when you go ahead and put it in here now. Alright, and if anything falls on your counter unless you sterilized your counter with alcohol, don’t put it back in, because you don’t want the Koji to be competing with other micro microorganisms, so, you want to keep things as sterile as possible. And then also make sure that you have a even top, surface on the top. So, you get an even fermentation make sure that there’s no gaps. Let’s do that. Put the little lid on here, put it in here actually, screw the other lid on top, make sure that it’s covered, and I already set this to 55 degrees Celsius and 12 hours. So, we’ll try to mix this in a couple hours and then, tomorrow morning when I wake up and then it’ll be just about done and ready to be use, so see you guys tomorrow, chana. Bye, bye. I’m not what you call. What’s the thinking on that? The Benadryl is getting too…

5 thoughts on “genmai amakoji – (fermented brown rice with komekoji)

  1. 🤔 have you made amakouji, shouyukouji or shiokouji at home before? if not, do you think you'll give it a try after watching this video? lmk below!

  2. I used shiokouji to marinate the salmon steaks, o m gosh, that was so delicious. My friend from Japan gave me her leftover shiokouji that she brought with her when she visited us in Sedona. Not sure where we can get komekouji white powder.

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