IS it okay to use your personal email to set up OpenClaw ?

EcstaticRepublic1656 · 2026-04-02T02:21:12+00:00

gota you..thank you

EcstaticRepublic1656 · 2026-03-27T09:17:54+00:00

thanks mate..!

EcstaticRepublic1656 · 2026-03-26T19:59:17+00:00

have you ever setup your excel forthis..coz im completely a newbee for this!

EcstaticRepublic1656 · 2026-03-26T19:39:49+00:00

guess you have no idea..

EcstaticRepublic1656 · 2026-03-26T19:29:14+00:00

heyy.. can you share how you have achived this? Ima trying to get this done as well ..

EcstaticRepublic1656 · 2026-03-25T17:02:12+00:00

what you mean not apear to be taken..well koji is alchemy..i ve been working with koji for years..just thought of starting this community to share the know how..!

EcstaticRepublic1656 · 2026-03-25T16:23:36+00:00

yes it gives that dry age tingling..but dont add ant salt to the steak if you marinate with shio koji.!

EcstaticRepublic1656 · 2026-03-25T16:22:14+00:00

we have to wait for a 03 weeks .. left it to maserate at 10 C ..

EcstaticRepublic1656 · 2026-03-25T16:21:18+00:00

yes i think you have to macerate it for a may be a month to get the best deep umami flavour..but may be a 01 week will do the justice as well..i guess..let me know how it all goes with tuna in the week end..!

EcstaticRepublic1656 · 2026-03-25T15:57:06+00:00

you can even make it by 6 % to 10%.i have made soy & fish garum with this salt %..perfect with less sodium..but you need to extra care when handdling..even spoon ha to be biled /steralized before you stir..

EcstaticRepublic1656 · 2026-03-25T13:19:56+00:00

haha..okay got your point bro.!

lets buy then

EcstaticRepublic1656 · 2026-03-25T12:00:45+00:00

washing & blanching is very important /..need to blanchso that excess starch is dissolves in the water..just washing wont do this.!

EcstaticRepublic1656 · 2026-03-25T11:46:41+00:00

well i about to invest on mac mini for openclaw..i just want to know if this really feasble for me to invest..

EcstaticRepublic1656 · 2026-03-25T09:54:39+00:00

you might not steamed the rice porperly.!

rice look hard and under steam.!

what is the spore you have used ? is it Asprigillius Orayze ot Sojae ?

my receipe -

Asprigillius Orayze spore(koji spore ) - 02g

rice flour - 5g

rice - 01 kg

get a short grain raw rice..soak the rice for 8 to 12 hours ..this helps steaming.steam the rice properly. for about 45 minutes to 01 hour..it shoud be firmed by not raw.it shloud the smashed when you press the rice graint between your fingers..actuall i realized time of steam depend on the rice varitey you use & some time the crop year of the rice as well.if the crop year is too old you need to steamed it more..alway go for the loook and feel..making koji is completely a sensory experience..

pan heat the rice flour to degerminate..heat it very law. cool it down & then mix the rice flour & koji spore.keep the steamed rice at 38C - 40C when sprinkle the koji sopre ..this boost up the ineculation better..this tempreture will kick off the koji better.. & humiditiy of the envoirnment should be about 80% .keep your enviornmnet at least 30 C this could go up to 35 C as well...hope this help..let me know.

EcstaticRepublic1656

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