Скачать с ютуб How to make Tamari koji for 14 days в хорошем качестве

How to make Tamari koji for 14 days

Tamari(Shoyu) Koji | EASY RECIPE! This goes great with any kind of dishes that you would normally use shoyu for. Basically, if a dish calls for the use of shoyu, you can use shoyu koji instead. If you’re going to be eating natto, for example. And you can put it on meat, or fish, or vegetables. It’ll help to give it a really unique flavor. A little bit different than shoyu. That’s pretty much it. Just mix it once a day for about 14 days, leave it at room temperature, and it’ll be ready to use. *INGREDIENTS 100-130 grams tamari soy sauce (plus more to top off) 100 grams kome koji *INSTRUCTIONS Add the soy sauce and the kome koji to a glass container and gently mix so that all of the rice grains have been wet by the soy sauce. The rice will absorb some of the liquid, so wait about 10-15 minutes and top off and cover. Mix once a day for 14 days. *NOTES The shoyu koji will be ready to use at about 5-7 days in, but tastes best at 14 days. Taste how the flavor changes and see if you can notice a difference. If the top portion of the mixture is no longer submerged, add additional soy sauce to keep it slightly submerged. If you want a smooth texture, consider pureeing it into a paste! *Follow us on   / fermenstation.au   https://www.fermenstation.com.au/