ひだまりクラブより開催される、日本人の皆さん向けの講習会です。 詳しくはリンク先に飛んでくださいませ。 http://eeeagency.com/hidamariclub/event/2019sep08miso/
Online course starts on Aug 20 2019. : Miso : Doburoku Please contact us for further information.
Thank you for your interest.I will be in touch as soon as I can!
+++from web site++++ Until the Edo Period (1603-1868), basic seasonings such as soy sauce, miso, vinegar, mirin (sweet cooking alcohol) and sake (alcohol) were made in kioke, or a “large wooden barrel”. However, due to the costliness of the kioke barrels, the traditional production methods for these Japanese seasonings have decreased significantly. In terms of… Continue reading 木桶のサイト “large wooden barrel”
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Hope this post will help some people who make miso by their own. Please don't hesitate to ask me anything! Q: It’s been fermenting for a couple of weeks now and it’s got a layer of mold on it. What should I do?You mentioned that maybe scrape it off?I took photos: Answer: Wow, hahaha, you've… Continue reading Answering questions
I got this carboy for free.When I found this at first time, I though they would throw away. so, I rescued it before they do. Fermentation is too fun and there are so many things that I want to try. Brewing is always in my 'wants to do list' but since I can't drink basically… Continue reading my little dream..was gone
Moromi miso is usually made with Barley koji (and sometimes soybean koji.I used green koji spore for making Barley koji. This koji spore is made especially for making Moromi miso(kinzanji-miso) I usually don't like to use other than white color koji because it's totally looks like ’(bad) mold’ ... I know, I know. I am… Continue reading Moromi miso