What are /r/Koji's favorite Products & Services?

From 3.5 billion Reddit comments

https://www.amazon.com/Honeywell-Moisture-Humidifier-Settings-1-Gallon/dp/B00JP6HQBG

I have this humidifier and it will turn on and off with the inkbird I have, so I just need to set it and forget it, type thing. It doesn’t need to be refilled for a typical 44hr growing period, and I use the noma half bun sheet tray rack. I would look for humidifiers with a manual turn knob, same goes with space heaters(or whatever you need for heat).

Sure, it’s this: JamgoZoo Aquarium Heater https://www.amazon.com/dp/B09C26FKP3?ref=ppx_pop_mob_ap_share

It has a built in controller, so theoretically I wouldn’t need an inkbird. The issue is just that this is built for a bigger tank, so it heats up quickly and overshoots the target, then triggers it’s own “water too hot alarm”.

With a salt meter. https://www.amazon.ca/gp/product/B08HJXC3DT/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

I'm on a test with a shoyu fermented with a lower salt percentage (8%), so I won't have to add too much water at the end to reach 12%, which is my goal.

Inkbird ITC 308 with a https://www.amazon.ca/gp/product/B07X64G925/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 . You might need a bubbler depending on your set up.

Thanks! I use this one. The cool thing is, even after passing half a gallon of soy sauce though it, it isn't stained and it doesn't smell. Make sure the seams face out when you strain with it, makes clean up a lot easier.

I'm not the OP, but there are some recipes for stuff like this in The Noma Guide to Fermentation. A quick search shows that the Peaso recipe from that book is relatively popular.

Something similar to this is what I put it in.. it takes some additional space, but if thats not a problem then go for it! Just make sure to carefully check measurements so you can fit it in the box with your vessles and still be able to put the lid on

If you dont want to keep using it for this, I assume you can always remod it and grow your koji in it instead!

https://www.amazon.se/Thermobox-46L-600mm-400mm-320mm/dp/B01DY485KU/ref=asc_df_B01DY485KU/?tag=shpngadsglede-21&linkCode=df0&hvadid=476557840216&hvpos=&hvnetw=g&hvrand=3239666777170759015&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9062455&hvtargid=pla-904918648296&th=1

Well, a lot of cooking tools are there in the market but what about giving your kitchen a traditional touch by grabbing a natural and ancient kitchen tool? Yes, there is perfectly an amazing cooking gadget that can add more health to your diets and give you more nutrients than before: A bamboo steamer.

Sticky rice is a tricky recipe when you prefer to steam instead of grill or microwave. The mechanism used in a bamboo steamer is efficient as it makes the steam circulate around the food in a regulatory manner; hence properly cooking the food. So whenever I thought of making sticky rice, I used a 10-inch bamboo steamer basket.

A bamboo steamer is perfectly an amazing thing if you really want to enjoy the food in its natural tenderness and nutrients. People who tend to keep themselves fit and fine, try to find something for their diet that doesn’t affect the benefits in it. So this is commonly observed that the dietitians recommend steamed food and more accurately a food steamed in a natural steaming tool: a bamboo steamer.

The manufacturing process of the bamboo steamer is far different from a normal steamer. The craftsmen do their absolute best to use pure natural bamboo. Which gives a plus point to the bamboo steamer as it’s close to nature as the world is trying to be.

Plus points of using a bamboo steamer:
⭐Maintaining the humidity
⭐No electricity make it eco-friendly
⭐Elasticity
⭐Preservation of nutrients
⭐Cost and time efficient

Hi! in my opinion anyone who's experimenting with amazake is ama-OK in my book. So, high-five mate.

Okay, first off, these two ingredients are both contributors to the color, flavor, and aroma. Depending on which rice you used, it might produce a more yellow tint than other varietals, and the same goes for the koji you purchased.

I've personally had success at home with Miyako Koji brand and any sushi grade rice (basically short grain rice). Try out something like Koshihikari . If you are using medium or long grain rice, you can almost guarantee to see more yellow color and a more umami flavor.

Hard to determine off flavors or aroma from the internet, but it is possible that the temperature wasn't hot enough. Make sure it stays around 60 Celsius.

Did you add additional rice or just put koji and water? In my opinion adding rice will make it that much more flavorful.

Ratios can differ, but what water-koji-rice ratio did you use?

Maybe I took your first reply the wrong way, sorry for that.

You could ask your spouse if she wants to go very traditional, you could use a wooden container

Otherwise, you could look used. This one is reasonably priced

https://www.amazon.com/TWINBIRD-compact-milling-device-MR-E751W/dp/B00XJEONRK/ref=sr_1_2?ie=UTF8&qid=1487334211&sr=8-2&keywords=rice+polisher

I can't speak directly to koji, I'm just starting to look into it. But I have been a home beer/cider/mead brewer for over a decade.

I use no-rinse StarSan. Two minute contact time. Its a concentrate, so a container that big will last for years.

I don't know what country you're in or what your opinions on Amazon are, but these are like $15 for 2lbs, I have some for making bitters and chocolate from (a little closer to) scratch, they're not bad.

The large back fan was plugged into the COOL outlet (next to HEAT, blocked in shot), so it was only running when it got too hot. The small one next to the heater ran 24/7. The problem is, the temp controller will kick in at 99, then try to cool till 96, but often could not reach it. So basically, it was running almost all the time for the last 24 hours.

I think if I just move the fan to the bottom of the pan, to blow upwards, it might cool enough and not dehydrate it. Also, there is no ventilation holes (my micropore tape had yet to arrive). I think that if I had some behind the big fan, it will get to 96 easier and run less. Alternatively, I could use the damp cloth on top method, which should solve the problem.

I used https://www.amazon.com/dp/B00P91ZFPA?_details

https://www.amazon.com/AmazonBasics-500-Watt-Ceramic-Personal-Heater/dp/B074MX8VN5 Like this? will it not burn an enclosed box?

Meat grinder and a fine plate or something like this I guess for appliances or as the other commentor said, a food mill

I think the Ohsawa mirin on Amazon is "real" mirin. I found it after running across their nama shoyu at Whole Foods and loving it. Link: https://www.amazon.com/gp/product/B01I24MMUG/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

Edit: apologies for not being specific that that is US Amazon, no idea where all it's available internationally

I got the cheap version, though I think their Bluetooth one is now pretty cheap too.

https://www.amazon.com/gp/product/B01FQKXRXA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B074NYSHBM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Like I said, I don’t find the humidity one that useful and it sits in the closet unused.

I'd guess not much, especially at 90 degrees in an insulated box, in the middle of summer. It's probably in the specs on the manufacturers site. https://www.amazon.com/VIVOSUN-Seedling-Digital-Thermostat-Standard/dp/B016MKY7C8/

Black eyed peas are a staple of the south so its a natural regional go to, I'm glad you share the same sentiment. Now, did you boil the peas or steam them?

I got my wheat berries on Amazon, non GMO great quality. https://www.amazon.com/gp/product/B005XDUA9K/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

It's interesting to learn from the variety of methods people use to make koji.

Nakaji is one of a handful of notable koji educators in Japan, and he wrote a brand new book about koji that can be found on Amazon Japan.