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In this episode, we will be showing you life in the 14th of the 24 solar terms, "Limit of Heat".
00:00 OP
00:33 Advantages of koji
01:28 Salted koji
02:44 Onion koji
03:44 Tomato koji
04:34 Soy sauce Koji
04:57 Sweet koji
05:07 Chinese koji
05:30 Carrot koji dressing
06:04 Fermentation, replacement rules
08:25 How to make tomato flavored meat and potatoes
09:52 How to make moist salad chicken and Chinese soup
11:32 How to make various dishes using koji
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How to ferment koji at room temperature
Put the koji in a jar, place it in a place out of direct sunlight, and stir it once a day with a clean spoon.
It takes about one week in summer and 10 days to two weeks in winter, depending on the temperature and other factors.
Since koji is still alive, it is best not to seal the lid during fermentation, but only to put the lid on lightly.
(Gas is produced during maturation, and if the bottle is sealed, it may crack...)
When the koji grains become soft and thick, it is a sign that it has matured. Once matured, store in the refrigerator afterwards.
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Things that appeared in the video
XX24 Seasonal Calendar 2023
This is a calendar by shunshun, an artist who draws, starting from February 4, Risshun.
Installation https://instagram.com/shunshunten?igshid=YmMyMTA2M2Y=
○Items that appeared in past videos are here
https://room.rakuten.co.jp/kakatoruru_ruru
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Instagram
https://instagram.com/kakatoruru?igshid=YmMyMTA2M2Y=
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KAKA & RURU
This is a vlog of a mother and daughter's life.
I will record seasonal dishes and events according to the 24 seasons.
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Limit of Heat
The heat starts to subside.
#24seasons #Life #dailyvlog