COMO FAZER AKA MISSÔ MISSÔ DE LONGA FERMENTAÇÃO

Long-Fermentation Miso: Prepare Your Medicinal Superfood at Home! Get ready for a journey of flavor and health! In this video, fermentation expert Kayoko Takeda guides you step-by-step through the production of authentic Aka Miso, a Japanese culinary treasure with incredible medicinal benefits. In this video, you will learn: What miso is and its health benefits. The difference between Shiro Miso (short fermentation) and Aka Miso (long fermentation). The complete Aka Miso recipe, with detailed ingredients and preparation instructions. Tips and tricks to ensure perfect homemade miso. Ingredients and Utensils: Complete list of ingredients (soybeans, rice, brown salt). Description of necessary utensils (bowls, grinder, bucket). Links and Resources: Videos on the benefits of miso and its culinary applications: Video on the benefits of miso:    • SÉRIE MISSÔ I - BENEFÍCIOS  ;    • SÉRIE MISSÔ II - BENEFÍCIOS  ;    • SÉRIE MISSÔ III - BENEFÍCIOS  ;    • SÉRIE MISSÔ IV - BENEFÍCIOS   Full recipe for members: Support the channel and get access to the full, detailed recipe by becoming a member! Click the "BECOME A MEMBER" button. Oriental Seasoning Course: Learn how to make miso, shoyu, shio koji, garum, and much more! Link to the course in the description: https://go.hotmart.com/S54567764A Digital book "Free Intestine in Three Steps": Available on Amazon (free for Kindle Unlimited customers!). Say goodbye to constipation! https://amzn.to/4gz9dtg *************** TO PURCHASE KOJI: By Email: [email protected] WhatsApp: (67) 99205-3909 PIX: [email protected] *************** There are two types of Aspergylus: Aspergyllus orizae (white mantle) can be used to make amazake, Shio Koji, Shiro miso (short-fermentation miso), sake, rice vinegar, etc. Aspergyllus sojae (green mantle) is best suited for making long-fermentation miso, shoyu, garun, and Shio Koji for marinating proteins because this fungus produces a koji richer in protease enzymes. Along with the spores, I'll send instructions on how to proceed so you can make your next koji using your own koji. With 3g (1 1/2 teaspoons) of Koji Kim mixed with 1 1/2 teaspoons of rice flour, you can incubate 1kg of rice (raw rice weight). The price for each type (White Manto or Green Manto) is R$100.00 + shipping (R$15.00). 12 grams of Koji will be shipped. The Koji should be stored refrigerated or frozen. ******************** #Miso #Fermentation #JapaneseFood #ArtisanalCuisine #Probiotics #Superfoods #KayokoTakeda Remember to include the preparation date and ingredient percentage on your miso label. Store your miso in a cool, dark place. Check the consistency of your miso after 1 month of fermentation. *************** Become a member of this channel and get benefits:    / @kayokotakeda   *************** Learn about the "Probiotics for Beginners - First Steps" course. Click the link below. ⬇️ Link: https://hotmart.com/pt-br/marketplace... "Millennial Diet: 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 Course on How to Make Miso, Koji, Shoyu, and Related Products. Click the link below. ⬇️ https://go.hotmart.com/S54567764A **************** The information provided 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 provided here is informative in nature and is open to the public, being considered reliable by public health authorities on the date of publication. Kayoko Takeda | Make food your medicine!