I got this carboy for free.When I found this at first time, I though they would throw away. so, I rescued it before they do. Fermentation is too fun and there are so many things that I want to try. Brewing is always in my 'wants to do list' but since I can't drink basically… Continue reading my little dream..was gone
If you can't calculate what they're going to be, here is what happend. Natto koji!
Seikiku( koji making) workshop will be held on Feb 9, 2019 at oakville😊
voices from participants: Question: good things about this workshop?-Great atmosphere, good group size. The miso master was funny and very knowledgeable.-Learning about something new, hands on, feel ready to try it at home. Question: Do you remember anything which made you impressed from the workshop? Or is there anything you strongly remember from the workshop?-The… Continue reading Voice from participants
Moromi miso is usually made with Barley koji (and sometimes soybean koji.I used green koji spore for making Barley koji. This koji spore is made especially for making Moromi miso(kinzanji-miso) I usually don't like to use other than white color koji because it's totally looks like ’(bad) mold’ ... I know, I know. I am… Continue reading Moromi miso
expain about miso workshop
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