Blog - English, 未分類

my little dream..was gone

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 and the carboy is not ceap, and too big for my place… it’s always behind of my priority.

However, this carboy just arrived my place for free! Why don’t I try now?!

I was so excited to make my first batch of ‘apple cider making with koji and started to sterlize the bottle. How can I sterlize such a big bottle? OK, let’s try boiling water.

I boiled a lot of water in a cattle, and pour into the carboy…..

the hot water brought big sound of cracks on the glass of carboy and the bottle split completely….lol

Yes, I’ve learned so important things from this experimental…..!

Workshop report

Voice from participants

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 miso master. She was great.
-I loved tasting all of the different kinds of miso. Shiori-san is very charming and funny.
-The practical portion-miso making
-Being made to feel at home. The knowledge gained from and good natured delivery of the presentation

Thanks everyone😁

Blog - English, 未分類

Moromi miso

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 too rude. I have to respect more to the koji..even though they are green, pink or black…

By the way, making Barley koji is little tricky as I have to pay extra attention to the temperature.. I don’t know how many times it went bad…

Even though you fail, don’t throw it out. Don’t give up! and ask my advice! Try to use them if it is looks not very bad. Most of the times, these koji(which failed in a middle of the process, but came back) does great job and creates quite tasty Moromi miso!

I always learn from koji not to give up, be positive, and be flexible your brain when it’s not going well. You always can go back to the road. Failing is the key to get important message!

Well, what am I talking about?