Skip to content

Traditional Japanese Fermentation

Workshops
Links
About KOJI FLOWER
Contact Us
麹や大豆を入手されたい方へ

$0.00 0 items

#5

I loved tasting all of the different kinds of miso. Shiori-san is very charming and funny.

Related

Post navigation

Previous post#4

October 2020
S	M	T	W	T	F	S
				1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17
18	19	20	21	22	23	24
25	26	27	28	29	30	31

« Sep

Categories

Categories

Recent Posts

ホンネの本音
Mirin Online Class!
麦味噌オンライン/ Barley Miso Online
14歳男子の、ご飯会
麦味噌恋しいですか？

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 12 other subscribers

Email Address

Recent Posts

ホンネの本音
Mirin Online Class!
麦味噌オンライン/ Barley Miso Online
14歳男子の、ご飯会
麦味噌恋しいですか？

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Email Address

kojiflowershiori

First attempt to bake a bread using rice Koji yeas

First attempt to bake a bread using rice Koji yeast!!
shio Koji, amazake, rice koji yeast .... they’re all looks the same😆

麹の学校認定講師仲間で開催された、米麹から酵母を起こしてパンをつくるレッスン！

みんなすごーい！
早く立派なパンが焼けた写真をアップしたいけど、出来ないかもだから😅😅

発酵途中の酵母の写真でごまかす😆
酵母は既に美味しいんだけどね！

#ricekojiyeast #breadmakingclass #kojiflower

Family Katsuobushi (dried bonito) Zoom event in Ca

Family Katsuobushi (dried bonito) Zoom event in Canada🐟

金七商店、kaneshichi Shoten, @kaneshichi_jp Sezaki family from Kagoshima, Japan taught us about how to make katsuobushi for Japanese families in Canada.

There were approximately 90 people watching 13-year-old Riku, who is going to be the 5th generation of katsuobushi artisan and he demonstrated skillful fish cutting technique.

Do you know that katsuobushi is the hardest fermented food in the world? In the end, the fatty fish filet is going to be like crystal inside! No oils at all! How does it happens!?

Eating means having its life.
We need to know more about what we eat and where it comes from.

Also, we need to tell more people about this beautiful culture and technique, and it is very important that we pass it on to the next generation.

#katsuobushi #classicbushi #金七商店 #kojiflower

Amazake class is coming in November...! Do you kno

Amazake class is coming in November...!
Do you know how to use Amazake other than just drink them?

There is a wide variety of ways to use Amazake.
Let’s learn from the basics, how to make, how to use, and the science mechanism of Amazake. It’s sweet, tasty, nutrient, and actually pretty convenient for your cooking!

11月は甘酒のクラスやりますよー！

甘酒って、飲む以外の方法知ってる？！
本当はどうやって作るのが一番理想的だと思う？！

なんかイマイチ味が好きじゃないんだよねー。

何度作っても、理想の甘さにはならないんだよねー

結局、そのまま飲むか、ヨーグルトに入れたり、ゼリーやムースにするくらいしか思いつかない。

って方、お待ちしています😉

甘酒のサイエンスのお話の後は、私のレクチャーでは珍しく料理教室形式でー。

まず日程だけ開けといてね。

#amazake #koji #kojiflower

Rice koji is done! What do I make with this Koji.

Rice koji is done!
What do I make with this Koji.
What do you want to make with Koji?
Rice koji making class will start tomorrow!
#onlinekojiclass #koji #komekoji #kojiflower

麹できた！
さて、何作ろう。
あなたは麹で、何を作りたい？！

日本語クラス、来月は甘酒やります！
来週までに日程決めます。
その前に鰹節の会が待っている。
詳細は、koji FlowerFacebookページにて😊

Soy sauce that I made this fall is already tasty😍Mixing soy sauce is my healing time.

+++

時が経つのは本当に早く、あのコロナ騒動の始まった春から夏へ、そしてすっかり秋も深まってきました。
トロントはステージ2に逆戻り中。
今年の冬は一体どのようになるのでしょうね。
醤油も一緒に私たちを見守ってくれていますね。

あの異常だった4月のころと比べると、それほど世の中は変わったとも思えませんが、私達はこの中で生きて行かなくてはなりません。

せっかく授かったこの期間。
私達の免疫力を上げる事。
何か外から取り入れるのではなく、自分自身の中にあるものを強くしていく事。

自分の食べ物を自分たちで作り保存し、いつか来るかもしれない災難にも対応できる発酵食品に触れる事が出来た事に感謝し、

今一度発酵食品に囲まれることにより
いかにして安心を気づくことが出来るのか、いかにして健康にこんなに自然に近づけることが出来るのか、というのを実感してみてください。

お手元のお醤油をなめてみて、

あっ、美味しーかも！

って思えると、

美味しい＝健康＝安心安全　

なんだなぁって繋がりを体感できるかも。

一緒に麹を、真剣に学んでみませんか？！
2021年度年間登録メンバー募集中です。
https://kojiflower.eeeagency.com/2021nenkanmember/

写真は、私のこの秋に仕込んだ醤油。もうめっさ旨いんですけど♪

To avoid spending his entire day to play game and

To avoid spending his entire day to play game and touch electric devices, I let my son to cook for us. He makes miso soup in a 4.5L of pot.
So mysterious it will all gone in a day or two....

If you know how to make Koji itself, you can keep your own miso as much as you want. Then, this will be possible for you to make it happen?!

#3boysmistery #letsmakemisosoup #miso #koji

Aka miso(red miso) report from participants! It sa

Aka miso(red miso) report from participants!
It said that this miso has been for four months, no mold, now she can see some Tamari on top. She felt the salty taste of red miso fermenting.
.
Aka miso is longer fermentation, and Koji flower online classes we connect until the miso has done. This time we connect for about 6months. It was prepared in June and still in the process. We look forward to gathering through zoom again in Dec to see how our miso is going to be!
.
This is how I run my class, and I believe this way, I can not only support their miso but also connecting participants. I would like to make it happen that the Koji actually build our community strong💪
.
.
Rice koji making class(in English) is coming this Sat. This class will run for four weeks and you will have my support during the time. It’s up to you how you participate in this class, but you can try making koji as many as possible to get used to it!
.
.

For more detail, please see the link:
https://kojiflower.eeeagency.com/product/onlinericekojiclass2020/

#akamiso #redmiso #koji #kojiflower #onlinekojiclass #kojibuildscommunity #ricekoji #ricekojimaking

Rice Koji Making Class is going to start this comi

Rice Koji Making Class is going to start this coming Saturday at 9pm@toronto time, 6pm@Seattle time, and Sunday Oct 25 at 10am @tokyo time.
This class is for beginners, and you will learn all about how to make rice Koji according to Japanese traditional way.
for more information, please see the link below:

#onlinekojiclass #koji #ricekoji #kojiflower #kojiacademycanada

Today was the last class of Online Miso Making Cla

Today was the last class of Online Miso Making Class.
Don't worry if you get small mold on the surface of your miso😊 just scrape the surface and you should be fine.

Next class is this coming Sat, Oct 24, and I will do how to make rice Koji at 9pm(toronto)6pm@(seattle) and 10am(malaysia time)! #koji #onlinekojiclass #kojiflower

Fall colour...!

Fall colour...!

Mirin online class - participants report are comin

Mirin online class - participants report are coming up little by little.. Their selection of the alcohol is quite interesting! It's really expensive to buy Shochu here in Canada.....why not choose something different?
Think flexible, imagine the taste😊

秋のみりんの会、始まりました。
続々とレポートが上がってきています。
皆んなのお酒のセレクション、面白いでしょ？！
どうなるか、みんなで一緒に見守っていきます。

どうしてもみりん風調味料をつかいたくなくて、、という方。初めての挑戦です！という方。もう何度も作っています！と言う方。どんな方にも、毎回何か気づきがあるんじゃないかなと思います。

添加物の話、味醂に何を求めていたのか？！食べ物から見えてくる自分の常識、先入観。私ってそうだったの？みたいな。

そんなことを思い返し、これらかの食生活に繋げていければと思います。

味醂の作り方なのに、そんなこと考えたこともなかった！な、経験をしてみてください😉

今週木曜日にもまたzoomにて会いましょう〜。

#onlinekojiclass #mirin #kojibuildscommunity #kojiflower

Seasons of the apples. This is just a reminder of

Seasons of the apples. This is just a reminder of tasting something seasonal, local food!.
.
And look at the 2nd pic
Next to the huge apple container was...
　
huge watermelons....🤣.

#localfood #ontarioapples #hugewatermelon #thinklocaleatlocal
#imgonnamakeanapplecrumble

Mirin class in English has been started last Sat!

Mirin class in English has been started last Sat! I’m so excited to teach this important Japanese condiments to the people who doesn't familiar with Mirin. Koji is sweet in general, then what is different between Amazake and Mirin? How do you use it? Before we discover all of that, let’s try to make them and taste! You will love it for sure!

#mirin #koji #onlinekojiclass #kojiflower

日本語の味醂クラスは今週木曜日からです！
お申し込みまだ間に合います！
いつも思うのですが、味醂について知りたい方、やっぱり多いです。日本人に密着している調味料なんだなと、つくづく感心します。

味醂について、ふかーく語りあいましょう😍わくわく😊

Autumn leaves @algonquin_ppI It was a little lat

Autumn leaves @algonquin_ppI

It was a little late to go😭 But it was still beautiful view! .....it was so cold🥶

I wondered what’s going on under the leaves....
#autumleaves #algonquin #iwillgobackagain

デイトリップしてきました。
来年またリベンジ！
赤い葉っぱはもうかなり落ちてた、その分森の中の絨毯きれいだったけど。
アルゴンキンは、やっぱり特別な場所だね。
これから毎年絶対行く！

ぬちぐすいだねーっていうんですって。

沖縄では。

沖縄では、元気な食べ物、体に染み渡るような栄養のある食べ物は全て、薬であると考えるんですって。
医食同源の考えは、沖縄の人に深く息づいており、

病気をするのも、食事をするのも、

命を保つ為のもの。本質は同じ。

食こそが健康の源と呼ばれる。

アドバンスメンバーさくらさんののプレゼンより。
うーん、いい事言うー！

美味しい食べ物を口にした時。ぜひ、ぬちぐすいだねーーーーって、
言ってみたいっ😍

ぬちぐすーーーい、みりんの会、日本語の方は来週木曜日から始まります！お早めにお申し込みどうぞ！

Running mugi(barley)koji class(in Japanese). So ha

Running mugi(barley)koji class(in Japanese). So hard to find naked barley in here. I guess it’s a little different looking from the one from Japan, but all we can do is just use whatever it is available in here.
#barleykoji #koji #kojiflower #pearlbarley #あるものでつくる #麦麹 #麦味噌を仕込もう

Online Rice Koji Making Class! #koji #onlinekojic

Online Rice Koji Making Class!
#koji #onlinekojiclass #ricekoji #kojiflower #kojibuildscommunity #英語で行われます

https://kojiflower.eeeagency.com/product/onlinericekojiclass2020/

Next class(in English) is going to be Mirin Class

Next class(in English) is going to be Mirin Class starting this coming Sat, Oct 3rd. #Mirin #koji #onlinekojiclass #kojifliwer #日本語の方はひだまりクラブをご覧ください

Kahm yeast!!! Finally found this word in English!

Kahm yeast!!! Finally found this word in English!

hmmmmm, it turns to so tasty😍

#byproduct #misomaking #豆造 #shiokoji #onlinekojiclass #kojiflower #外人さんに豆造って教えたけどいつのまにか皆塩麹って呼んでる
#産膜酵母は悪い子ではない

Another online miso making class... Always my plea

Another online miso making class... Always my pleasure to help people who wants to learn about Koji fermentation! Taking class means not only learn how to but also something extra. #koji #miso #komemiso #kojiflower #onlinekojiclass

Load More… Follow on Instagram

Proudly powered by WordPress | Theme: Dara by Automattic.

Store notice text Dismiss