I would like to talk a little more about mentality this time. Koji making is influenced by your own condition, in other words, your health, your mind and your mood. If you make koji with a careless mind, you will make a messy product, and if you make koji with a careful mind, you will make a careful product.
The difference in speed is remarkable just in cooking, but it also reduces the time difference in building up layers when steaming rice in a style of 'nukegake', a method where the soaked rice is not put into the steamer all at once, but in several separate layers.
Tsukemono is one such tradition from Japan. The Japanese pickling methods are particularly artful and delicious.
Kiokes are made solely from Japanese cedar and bamboo. It is not only the skill of the barrel craftsmen, but also the high-quality cedar and bamboo that make it an excellent brewing vessel.
If you are looking for a natural way to achieve healthy skin, consider adding some fermented foods to your diet.
Mirin is now recognized as a "seasoning" in Japan but in the past, it was enjoyed as a sweet, high-class alcoholic beverage. It was also drunk as a “sweet nourishing drink” that is effective in recovering from fatigue and preventing summer fatigue.
Try this Japanese-style French toast and take a break from your routine.
There are various approaches to fermented foods. "Healthy” and “Natural” are just one aspect, and I would like to see more attention from a wide range of angles, such as emotional value and cultural value.
I was impressed by the sensitive and delicate work which deals with living bacteria, which varies depending on the temperature and humidity of the specific day and time.
Consuming probiotic-rich foods can help to boost the immune system and reduce the risk of infections. Fermented foods are an excellent source of probiotics.