my research and experiment of traditional Japanese indradients made from scratch
Don't wanna be here? Send us removal request.
Statistics
We looked inside some of the posts by makefromscratch and here's what we found interesting.
Average Info
Notes Per Post
5
Likes Per Post
4
Reblog Per Post
0
Reply Per Post
1
Time Between Posts
3 hours
Number of Posts By Type
Text
2
Last Seen Tumblr Blogs
Fun Fact
After the announcement of the deal with Yahoo!, there were 170K signatures of unhappy Tumblr users petitioning to prevent the sale in 2013.
Text
So, what is "Kome-koji"?
"Kome" mens "rice" in Japanese. "Koji" is Japanese name of "jiuqu" which is microorganisms.
Koji is a very important substance in Japanese food. It is used to make soy sauce, miso, mirin and many other Japanese traditional indradients.
Here is a website which explains well in English.
"Kome-koji" (Jiuqu)
https://oryzae.shop/en/blogs/article/koji
1 note
·
View note
Text
To start 2024, I will research about making tofu and miso from scratch.
Since 2017, my base is in Portugal. I started to make miso during COVID time, with dried soja beans bought in a bio shop in Portugal, sea salt bought in a normal super market in Portugal and "kome-koji" brought from Japan.
If I could make "kome-kouji" here in Portugal, it would be nice.
So I'll start from this.
4 notes
·
View notes