How To Grow Koji Mould At Home For Fermentation

Koji also known as Aspergillus oryzae is a fungus grown to produce famous Asian ferments like soy sauce, miso, sake, amazake and a load of others useful things like amino sauces like fish sauce.This is how to grow the most famous edible mould on the planet.

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📝 Recipe

What you need

🍻 Other useful stuff you need to buy so I can buy a beer

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00:00 Introduction
00:15 Ingredients Needed
00:45 Equipment needed
01:57 Fermentation chamber
02:32 Preparing the substrate
04:04 Inoculate with koji
04:51 Growing the koji
05:34 Ready koji
06:20 Making spores and storing

[familymanof]

I'm a 66 year old (retired) man who does a lot of fermenting, cooking, baking, & making home movies. Your information and teaching method are beyond compare, but the time you have designing, collecting, filing, editing these videos is unbelievable. I Salute you Sir! Well done indeed!

[lollertoaster]

Things I can afford:

- Huge apartment/house with special room for Koji cultivation
- $100 fridge for koji cultivation
- $30 thermostat with wi-fi
- $30 humidity controller with wi-fi
- $15 space heater
- $20 humidifier
- humongous electric bill for running a space heater inside a running fridge

Things I cannot afford:

- $4 koji starter

[FiglioBastardo]

After watching the biltong video uploaded a year ago (yeah I'm late to the party) and this video there's absolutely no frickin' way I'm not subscribing.
You tickle my taste buds and warm my cold, politically incorrect heart all in one fail swoop! I'm honestly surprised you don't have a million plus subscribers.

[babaG]

I "grow" koji on rice on a cooking sheet covered in cloth or foil in my oven with the light on. It gives enough heat and helps keep moisture in.

I've streamed it but pressure cooker is much easier. Lay it on a sheet to cool to body temp. Sprinkle koji over top. Can mix and sprinkle more koji but I'm not sure that's necessary. Cover and wait Few days (preferred in 81F i think. I just put in my oven with the light on our similar area. I've done it without the oven and it was good.

Very sweet and fruity at this point. Can do anything with it from here.

Put into a jar with yeast and let it sit and produce alcohol if you want.

[grante]

Dude's a fucking psycho. Love it.

[eastindiaV]

I just used wild aspergillus for my koji. Does the same thing, and I suspect it has the same medicinal properties.

My koji has been living in water, with yeast, and the same rice, constantly producing sake, for 2 years now. I don't even need to add anything to it. The rice turns into a powder over time.

Also, I had some kind of upper digestive infection, possibly a dying kidney or gall bladder, and I drank some sake after not drinking for a year, and I shit out like a quart of blood, and feel great now.

[BikesCarsAndSake]

Thank you for this video - super helpful!

[araldodevitis]

Great video and explanation, one of the easiest to understand on YouTube.
Thans, chef

[chadthundercocksexhaver]

While I don't agree with everything you say, you sure are charismatic! As someone with ADHD, this editing style helps me focus better! Love how you never get bored watching these! You earned my sub!

[andreslommatzsch]

hey chef, greetings from Tobago, Trinidad and Tobago. I left instagram so im grateful for your youtube channel. Hope all is well and that you dont get drafted to go a cook for the troops on the front line. Blessings.

[dylanmeek]

Are you going to show the world how to make Buttermilk Ouma Rusks? (If you know, you know!)

[cristiano]

Grazie mille, seguirò i tuoi consigli.

[beingone]

Yassus Boet, where the fuck are you? Cereal! Fistbump!

[chrisc]

Hi. How would you use this to make fermented black beans.

[motiejuskn]

My koji turned out a bit greenish. Its spores are supposed to be that color, I think that I left them for a bit too long. Can I still use it for making paste and how will it affect the flavor?

[Diego-gzpl]

soo good! so well explained! gotta try that koji

[sebastiangutierrez]

The Greta clip seems like it was from forever ago

[darriendastar]

Massively funny and superby entertaining - but I'm not going to be able to make this at home with the £7.50 bamboo steamers I got from Deptford Market. am I?

That said, at least I now know what people are talking about when they talk about Koji rice.

[yuialde]

I had hard time following the video because of way too much distractive image. Over stimulating

[sotirigeorgas]

I’m going to ban your videos on youtube, humour is not allowed on this planet. Oui Chef