AMAZAKE A BEBIDA MILENAR JAPONESA COMO FAZER

Learn how to make Amazake, a delicious fermented rice drink! In this video, I'll guide you through the simple process of making Amazake, a traditional Japanese fermented rice drink. It's full of probiotics and offers numerous health benefits. What you will learn: The basics of koji and its role in fermentation How to prepare rice for fermentation The fermentation process and timing Tips for adjusting sweetness and flavor Join my course to learn more about fermentation: If you are interested in learning more about fermentation and making your own fermented foods like miso, soy sauce, and more, check out my course. See the conditions through this link: https://go.hotmart.com/S54567764A Subscribe and like for more content: Don't forget to subscribe to my channel and click the notification bell to stay updated on new videos. Let's ferment together! Video on How to Make Koji:    • Descubra o KOJI: O Segredo da Culinária J...   Video on Amazake:    • AMAZAKE: A Bebida MILENAR Japonesa que Voc...   Want to delve even deeper into the world of Koji and fermentation? Purchase my Miso, Koji, Shoyu and Related Products Course! Learn how to make miso, shoyu, amazake, shio koji, sake, rice vinegar, and garum with detailed lessons and complete support. Turn your passion into a business! 🤑 Link to the Course: https://go.hotmart.com/S54567764A ***************** TO PURCHASE KOJI: By Email: [email protected] WhatsApp: (67) 99205-3909 PIX: [email protected] ************** There are 2 types of Aspergillus: Aspergillus oryzae (white mantle) which can be used to make amazake, Shio Koji, Shiro miso (short-fermentation miso), Sake, Rice Vinegar, etc. Aspergillus sojae (green mantle) this is more suitable for making long-fermentation Miso, Shoyu, Garun, Shio Koji for marinating proteins because this fungus produces a Koji richer in protease enzyme. Along with the spores, I'm sending instructions on how to make your next batch of Koji using your own Koji. With 3g (1 1/2 teaspoons) of the Koji Kim I send mixed with 1 1/2 teaspoons of rice flour, you can incubate 1kg of rice (weight of raw rice). The price for each type (White Mantle or Green Mantle) is R$ 100.00 + shipping cost (R$ 15.00). 12 grams of Koji will be sent. The Koji should be kept refrigerated or frozen. *************** Become a member of this channel and get benefits:    / @kayokotakeda   *************** Check out the course "Probiotics for beginners - First steps". Click the link below. ⬇️ Link: https://hotmart.com/pt-br/marketplace... "Ancient Nutrition: Fermented Foods and Probiotics" Course. Click the link below. ⬇️ Link: https://hotmart.com/pt-br/marketplace... "Free Gut" Course: Click the link below. ⬇️ https://go.hotmart.com/N66588456M "How to Make Miso, Koji, Shoyu and Similar Products" Course. Click the link below. ⬇️ https://go.hotmart.com/S54567764A **************** The information presented in this video and on any website is published exclusively for informational purposes and cannot be considered personal medical advice. Therefore, the information contained herein does not replace a consultation with a professional duly accredited by health authorities. The content presented here is for informational purposes only and is open to the public, being considered reliable by public health authorities at the time of publication. Kayoko Takeda | Make your food your medicine!