#1 コンソメより美味しい！万能調味料 玉ねぎ麹の作り方

Good evening! It's Kanako! ✨ Until now, I've mainly been posting on Instagram, but I've recently started a YouTube channel! 🎉 Sorry, it's my first time, so I'm a little nervous! lol I've been talking about this a lot on Instagram, but my dream is to increase the number of people who are healthy in mind and body. 🌱 I'll be updating my videos not only on Instagram but also on YouTube, to meet more people, help them learn about the benefits of koji, and inspire them to improve their daily lives. 💫 I hope you'll continue to support me. First up, I've uploaded a tutorial on how to make onion koji. ♪ I plan to gradually upload more content! We also welcome requests! 🌈 ■Chapter 00:00 Greetings 01:52 How to Make Onion Koji 10:46 Fermentation 15:23 Conclusion ■Onion Koji Recipe Ingredients: 300g onions 100g dried koji 35g salt Step 1: Loosen the koji. 　　　If you can properly loosen small clumps of koji, you can use a spoon! 2. Add salt to the loosened koji. 　　　There are two types of koji: rice koji and brown rice koji. 　　　・Nutrient Differences 　　　Like white rice and brown rice, brown rice contains dietary fiber and antioxidant properties. 　　　・Taste Differences 　　　Rice koji: Sweet and mild. 　　　Brown rice koji: Bitter and rich. 　　　☑︎Rice koji is recommended for first-time users! 　　③ Mix the salt and rice koji thoroughly. Distributing the salt evenly will prevent spoilage! 　　　So, be sure to mix the rice koji and salt thoroughly. 　　　Some people may be concerned about the salt and want to reduce the amount of salt a little! 　　　However, reducing the amount of salt will increase the chances of spoilage. 　　　Don't simply reduce the amount of salt! ④ Chop the onion into small pieces and put it in a food processor to make a paste. 　　　If you don't have a food processor, you can use a grater instead. ⑤ Mix the mixed rice koji and salt with the onion paste. 　　　Mix well from the bottom. ⑥ Ferment in a yogurt maker at 60°C for 8 hours and it's done! 　　　If you don't have a yogurt maker 　　　・Summer ▶︎Leave at room temperature for 4 to 5 days. 　　　・Winter ▶︎Leave at room temperature for 1 week. 　　　Stir once a day during this time. When the onions start to brown and their pungent onion aroma changes to a sweet one, it's time to move them to the refrigerator! Shelf Life: Fermentation continues even in the refrigerator. It's best to consume them within about two months.♪ ✳︎✳︎✳︎ Instagram: https://www.instagram.com/mutenkanako... My first recipe book has been released by KADOKAWA. Thankfully, they've decided to reprint it for the fourth time. 😭 ●Purchase here Amazon → https://onl.bz/rsePYFm Rakuten → https://onl.bz/mMyedBP ✳︎✳︎✳︎ #Koji #AdditiveFree #KojiLife #KojiSeasoning #KojiCooking #OnionKoji