#ferments #japan #foodculture
Engulfed by the great scent of steamed rice, the Miyamoto Koji-ten begins the day. The pure white steam fills inside of the Koji room and overflows in the garden.
Katsuobushi has an important roll in Japanese cuisine and I love it. However, it's difficult to explain the differences of products, how it's made and how it's fermented. So, I visited a factory to learn more about it.
May is the season of fresh green tea. In the early summer sun, tea trees stretch shiny green leaves to the sky. How fresh tea are made?
#ferments #vietnam #foodculture
Vietnam's alcohol which is fermented in a jug then drunk directly from it by sucking through bamboo straws. 2020, May, 10
Nor Miso and soy sauce
Cơm Rượu Nếp Cẩm is a wonderful fermented rice dessert. Here's the report about how it is taste like and how it is made?
Here's the recipe of Hakusaizuke/sour Napa. This is one of the Japanese winter pickles, which is Lacto fermented like sauerkraut. It will taste a bit sour but mild, fresh and crunchy on the white part.