great article! https://haccola.jp/en/2019_01_12_1086/
Here is another interesting article 😉 https://www.nature.com/articles/d41586-019-00483-5?fbclid=IwAR3X_bRqrZVStLAixZMsTWPNJNZ137g6bBRYI94W-X7MQ-AvrlyswP7DPc4
For those of you who doesn't know...!https://www.scientificamerican.com/article/how-gut-bacteria-tell-their-hosts-what-to-eat/?wt.mc=SA_Twitter-Share&fbclid=IwAR2gmW3RG4KF9LS5AcaLazzm2azYciSqPFb6wrVRMZ8_npLTe36QfyADaRY
I've gotten a question from participants. It is very important that you know that I love to answer the questions!!! Everyone has questions when they start something, and I am always so happy to help them. ****** Hello Shiori, I hope you’re doing well. I attended your miso making workshop last week. It was great!… Continue reading Question from participants
If you can't calculate what they're going to be, here is what happend. Natto koji!
Fermented lunch box for my sons.Left over curry in a jar was made about a week ago ...additional fermention times create milder taste. Chickpeas were pickled couple days ago with salted koji and honey. Little burgers were made again a couple days ago with doburoku, spicy koji +spicies and veggies. Nappa, just add salted koji… Continue reading Fermented lunch box