I’m a wellness chef, content creator based in Japan. #umami #local #fermentation #plantbased One of my missions is to introduce Japanese food and cuture into your dining. If you are interested in the deep sights of Japanese cuisine: fermentation, umami, plant-based, local food and people, please subscribe my channnel.
MY BACKGROUND Growing up at a farm in the northeast part of Japan, I spent a lot of time in my grandma’s kitchen. I was lucky to enjoy the seasonal, fresh and flavorful ingredients when I was a child. I really love Japanese culture not just food also the history behind them. I've learned authentic Japanese food including plant-based food "Shojin cuisine" and the cuisine of Eastern medicine in my early age. There are so many hidden jems in locals. I want you to feel the deeper senses of this countries through my channel. Follow me on instagram, too @takoshiho
I like ichiban dashi in a dish which highlights its lovely clarity and second dashi in miso soups. I will try getting a third use by making your furikake. 😊
Thank you so much,great videos <3 My first miso is fermenting for 10 months and have a lot of mold on the top,but with your tips to spray alcohol and put on top some wasaby is great,Ill do that next time :) Thank you very much,keep the great work going!
6 month miso and one day miso what makes the difference? Temperature? Is that risky for unwanted mold? How about adjusting temperature and 3 months fermentation?
Miso would be richer and milder if you ferment them in longer period. This method can be used specific tipe of miso like this Kyoto style sweet white miso which don't requir longer period of fermentation. So if you want to make salty red type miso, this is not the right method. Temperature is the most significant difference in 6 month miso and 1 day miso. You need consistant temperature 65~70℃ for this 1 day miso. You will not get any mold if you use this method. 3 months would be good if you can monitor the condition. Hope you can get good one!
In fact, 80 percent of Korean food is vegetables. Vegetable dishes are the basis of a traditional Korean home-style meal. I think people will eat only kimchi. The main menu at the Korean table is kimchi + greens + soup + meat side dishes at a 1:1:1 :1 ratio.
I wanna know but other vid i saw needed miso starter and yours doesn't? Does that make a difference? Also what would be the ideal room temp.. in Celsius or in Fahrenheit?
Because they use the skin to make pickles later. If we use peeler when it's whole, the pickles' length won't look uniform and not as nice than peeling it this way
You are amazing. Thank you! One quick question, after tou pass it through the cloth and jar it, do you store it in the fridge or keep it at room temperature in the shade?
Tôi rất muốn được một lần đặt chân tới Nhật. Tôi rất thích nền văn hóa của bạn. Và tôi cũng thích cách bạn chia sẻ món ăn này. Cảm ơn bạn nhiều lắm nha❤
I am drinking my very first cup of sakura blossom powder tea. It smells like a romantic rose garden, but tastes like a hug in a teacup. It's truly delightful, just the comfort I needed at the end of a long, rough day.
