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KOJI FLOWER

KOJI FLOWER

Traditional Japanese Fermentation

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  • 麹アドバイザープログラム、6月は。。
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  • 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。
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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!

Ops! Almost overflowing, but not yet!
This is the miso I prepared last Feb as a test for free mugi(barley) miso workshop. I didn’t have enough barley Koji that time so I used rice Koji instead. At the beginning, lots of liquid came out to the surface and then dried out later. After, I knew there were mold growing on the surface, but I ignored.
Oh no😭
Sun bathing salt pickled Apricot (umeboshi using Apricot). Hopefully there will be no rain this weekend.
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.
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