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KOJI FLOWER

Traditional Japanese Fermentation

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Day: 5 April 2020

Blog - English, fermentation life, online workshops, Upcoming Workshop, 未分類

Finally, Free Doburoku Class Group page is open now!

April 5, 2020April 6, 2020 admin

Please send your request from here: https://www.facebook.com/groups/freeonlinedoburokuws/ Looking forward seeing you at the class !

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Recent Posts

  • 麹アドバイザープログラム、6月は。。
  • 息子の湿疹の原因は
  • スローダウンする
  • 4月からの麹アドバイザー養成コース、始まりましたー。
  • U of Tのアカペラライブに行きました!

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Instagram-English post!

Since my mom won’t make umeboshi for me this year, I finally started to make my umeboshi using apricot.
This is part of my everyday life.
Soramame koji
Every Thursday is my day off. So I decided to make favs bean koji to make Doubanjiang. I though 12 hours are enough to soak the beans, but it wasn’t.
I didn’t know that I can make peanut butter by myself!
This is how much we use shoyu Koji and salt to make soy sauce!
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