Last sunday was my very first class in 2020!We had a one day koji Academy class - mainly how to make koji, lecture and demonstrations, more detail about koji, enzyme that koji create, how koji is related with Japan and Japanese history and people and so on.In addition, we cover a lots of cooking part,… Continue reading We’ll start making koji through online on Sunday
This time, we will make sweeter than regular Shiro miso!Shorter fermentation means...more Koji in it!If you make miso now, it will be ready for Christmas present. Do you know how to use miso more than miso soupWhat kind of miso do you know?How do Japanese people use miso?many tips about cooking advice! Date and time:… Continue reading Very Sweet Miso Making 11/17/2019
The first workshop for 2020 is going to be ......fully one day koji making workshop!!!If you can make koji by yourself, you can cover all of Japanese condimentals! http://eeeagency.com/hidamariclub/event/2019dec15dobu/
Date: Oct 24, 2019Place: Nagomi Beauty RoomPrice: $60 This is a workshop for Miso making.You will learn not only how to make Miso but also some lecture about various kind of miso, how they’re different, how they affect your health. Very important key to ferment Miso is Koji. The mold. MOLD?Don’t worry, I will teach… Continue reading Shiro Miso Making Workshop
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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