Our recent diary
- other japanese ferments
Tsuyu, the rainy season in Japan, is translated as plum rain, because June is the time the plums ripen. The Japanese makes many kinds of plum preserves in this rainy season. I am introducing some plum preserves using koji.
- soy sauce
Two new types of shoyu recently joined in my shoyu collection♥
lovely scallop flavoured shoyu &
gluten free fava shoyu
In this post, these two are analysed.
- koji making
Commercially available rice koji might look all same in appearance but the enzyme balance could be very different! Are they up to your intended use!?
- how to use koji
Growing koji on meat? Is it really different from simply coating meat with koji !? I have decided give it a go!
- doburoku
Bodaimoto is a 600 years-old excellent innovation of sake brewing method by Japanese ancestors. I am introducing how it is like and how to reproduce it in your kitchen.
- miso
I made very special miso today, which is a privilege as a koji grower. When you make your own koji, you can choose your own substrate and enzyme balance therefore you can design the taste and flavour of miso.
Haruko
Contents writer
