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KOJI FLOWER

KOJI FLOWER

Traditional Japanese Fermentation

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      • Schedule for Koji Flower Online Classes (in English)
      • 無料どぶろくオンライン講習会ーまとめ
      • Free Online Easy Doburoku(sake) Workshop
    • Online Courses
      • 麹の学校カナダ
      • お味噌の会
      • 味醂の会
      • 菩提酛の会
      • おうちで作る小さなお醤油プロジェクト
    • KojiFlowerOnlineClass 2021年間登録プログラム
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    • About KOJI FLOWER
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Previous post(article)Tomasu Soy Sauce. 欧州で唯一の醤油マイクロブリューワリー
Next post麹室作成資料！
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Recent Posts

  • 2021年度Koji Flowerオンラインクラスの予定
  • 西京味噌の会も進行中/Saikyo Miso
  • 基本の白味噌の会、ぼちぼち始まっています。
  • 北米合同鰹節の会、開催しました。
  • お節のZoomしました

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Recent Posts

  • 2021年度Koji Flowerオンラインクラスの予定
  • 西京味噌の会も進行中/Saikyo Miso
  • 基本の白味噌の会、ぼちぼち始まっています。
  • 北米合同鰹節の会、開催しました。
  • お節のZoomしました

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kojiflowershiori
Dan shiko mi 段仕込み First stage of making sa Dan shiko mi 段仕込み First stage of making sake. Just water + Koji now #sake #koji #kojiflower
This event is going to start tomorrow. ++++ Miso This event is going to start tomorrow. ++++ Miso, sushi, shoyu, sake, katsuobushi — these are the essential flavours of Japan, and they have all undergone fermentation. Over the course of three weekends in January, 4 documentary films will be presented about fermented Japanese foods, as well as 4 talks by experts, who will share their insights on the origins, health benefits and the special place that fermented foods hold in Japan’s culinary culture and traditions. Registration for each individual event is required, but all events are free. https://jftor.org/healthy-hakko/ ++++ Japan Foundation Torontoが、素敵な企画を開催してくださっています。明日から３週にわたって、日本の発酵に関するフィイルムとトークを無料にて提供されます。 明日からはその1週目。 とても美しいフィルムで深く考えさせられる内容でした。 日本の真髄である出汁。昆布の事、鰹節のこと、椎茸の事、そして禅の教え。その心と出立ちに、美しいの一言です。 この心を日本人である私も、少しは受け継いでいるのかな？と嬉しくも思い、私はそれをもっと世に伝えたいと言う気持ちが湧いてきます。 中身は日本語に英語のキャプションがつきます。 オンラインイベントですのでどこからでも参加できます。 参加は無料ですが、事前登録が必要です。 ぜひ、ご覧ください。
My special snack, and important energy booster.... My special snack, and important energy booster....is my son's nukazuke😂 ちょっと匂うけど、とびきりおいし〜❤️ #nukazuke #たまに混ぜ忘れる #stayhome中の息子に預けたら大成功 #甘いの辞めれない人是非試してみて
Puku puku ぷくぷく (means bubbling ) sproutin Puku puku ぷくぷく (means bubbling ) sprouting wheat berry So cute 🥰 Does it looks like rotten water? Invisible guys trying to make a universe there. #pukupuku #hakko #japanesesoysauce #kojiflower #koji #onlinekojiclass #白醤油やるで
What do you think what this is?? これなーんだ？！ 詳細も含めてご回答ください😉 #onlinekojiclass #kojiflower
This is mouth-melting katsuobushi(dried bonito)😍 I can’t believe this is exactly same katsuobushi that I posted before! The colour, texture, and looking are totally different! And look inside of the katsuobushi....it’s shinning like a jewellery😃 #kaneshichi_jp #katsuobushi #honkarebushi #shavingisfun #こんな鰹節食べたことない #白ご飯がすすむ #男節 #男節は背側で女節は腹側 #今度はもっと幅広になるように削ってみよう
I thought this was pretty good to shave the bonito I thought this was pretty good to shave the bonito. I thought it was thin enough to shave. However, when I asked @kaneshichi_jp how I did, he advised me to shave thinner. Thinner than that? And look what I’ve got!...the next post! #driedbonito #katsuobushi #honkarebushi #verytasty #childhoodmemories #kojiflower #classicbushi
Very sweet, very smoothly shiromiso is ready to fe Very sweet, very smoothly shiromiso is ready to ferment in a fridge for about 2 weeks. Different from regular long fermented miso, but this sensitive, and gentle sweet miso is another art of Japanese food, I believe. #koji #shiromiso #onlinekojiworkshop #kojiflower 西京味噌、京風味噌、白味噌。 色々呼び名があるけど、とにかく甘くて美味しい味噌。 今月アドバンスクラスで開催します。
Making very sweet very white miso tonight. Taking Making very sweet very white miso tonight. Taking all soybean skin out to keep the miso colour white. We’re going to make this at the online workshop! #miso #koji #onlinekojiworkshop #kojiflower #thekojiacademycanada #麹の学校認定講師 1月は白味噌作りまーす！ 全部の大豆の皮むくの、とっても大変なんだけど、ビデオにしたら一瞬で終わるのね....
Starting 2021 is making Rice Koji. I’m not doing Starting 2021 is making Rice Koji. I’m not doing this as a job. This is my happiness. #koji #fermentation #ricekoji #kojiflower #onlinekojiclass #麹の学校認定講師 #麹の学校カナダ #元日製麹 #今年はもっとスマートに開催します
🎍Happy New Year 2021🎍 A year of the Ox.....y 🎍Happy New Year 2021🎍 A year of the Ox.....yes, Ox! Don't say it looks like a pig😆 This is a cute Ox that my son made it for me🥰
We’ve been discussed about Preparing Japanese Ne We’ve been discussed about Preparing Japanese New Year Meal, Osechi through online in this month. Here are some photos from participants report that they made at their kitchen. I was pretty busy these days and felt that I won’t be able to make Osechi this year, but these reports cheers me up! I will do my best to make Osechi for my family as I’ve been doing for about 20 years. #osechi #kojiflower #onlineclasses
It was a mochi! (rice cake) It was a mochi! (rice cake)
What do you think what this is? #これなーんだ
Nice view from my 8 months old Haccho-soybean miso Nice view from my 8 months old Haccho-soybean miso and Christmas tree. I will take a same photo from same angle next year. The top part in the jar, there is Tamari....😍
Happy Holidays, everyone! We had a light Christma Happy Holidays, everyone! We had a light Christmas Eve dinner with my 2 kids. Other 2 are in Japan. I was so surprised that they work on Dec 24 and 25! Oh yes, 24th and 25th are not national holiday in Japan. I’ve started to forget Japanese life😅 By the way, shiokoji marinated steak was very delicious! I asked my son to boil the egg to make egg salad, cut the bread and toasted with garlic butter, green leafs with amazake dressing. With proshuiuto/salami/ham with cheese, this was the fastest and easiest Christmas dinner ever! Special thanks to @cassisbake for super delicious maple butter tart and brownie for our dessert! で、料理の写真を撮っておりませんが😅 皆様良いクリスマスをお過ごし下さい。 18歳は、サンタが来るかも知らないよと言っているのに、寝るのはまた朝の4時頃かなぁぁぁぁ
Yupan Bakery -melon pan- 😋 美味しかったですー！ ごちそうさまっ😊 @yupan.bakery
Katauibushi-dried bonito https://kojiflower.eeeag Katauibushi-dried bonito https://kojiflower.eeeagency.com/2020/12/kojinogakkokatsuobushi/ thanks @hakko.online for beautiful images
Katauobushi event...this time only for Japanese fa Katauobushi event...this time only for Japanese family, but I will plan in English in a future...! 皆様ー😀 親子で食育ナイトが12/19午後6時より開催されます。 @nakaji_minami さんの麹の学校認定講師北米チームがお送りします❤️ 第一部は @kaneshichi_jp さん親子のデモによる鰹節のお勉強。 北米在住の親子連れの皆さん是非ご参加くださいませ！ お友達にも教えてあげてくださいね😉 @hakko.online さんの作ってくれたこの看板がかなり気に入っています😍 第2部は、@hakkoanさん開催の乾物の会。こちらも興味津々 ！ どちらも詳細はコメント欄のリンクをご参照ください。 日時:12月19日(土) 午後6時EST 午後3時PST 親子じゃないんですけど単身参加したいですー😭 大丈夫🙆‍♀️ご連絡ください。 北米じゃないんですけど、海外在住なんで参加出来ないですかー？！😭 大丈夫🙆‍♀️ご連絡くださいね😉
We’re going to make Japanese Traditional New yea We’re going to make Japanese Traditional New year’s dish....Osechi. Osechi is like thanksgiving turkey, or Christmas turkey......anything other than turkey in here?🤣 発酵おせちの会。 一緒にやらない？！ 詳しくは、コメント欄にて。
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