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I love how detailed you describe every step and it really helps me understand Thank you 😊
So glad to hear that❤️❤️
Never tried that b4 but sounds amazing
Especially the shoyu koji....so good!☺️☺️
Love the passion you emanate ! ❤
Can you blend it so it becomes a smooth sauce or no? Looks so interesting!
I wonder if both sauces could be blended and then dehydrated slowly until powdered to make them into actual seasonings? Thanks for posting!
It looks like she’s consuming the koji rice granules with the liquid so if it’s all edible I’m sure u could on a freeze dryer or dehydrator.
Are you still doing the series with a dish from every country?
I am and will! It takes a lot of research and film time and I've been so busy with work outside TH-cam 😬😬 But will!!
💜👍💜👍 ....interesting👍👍👍👍love learning something new 💜👍
☺️☺️
Wouldn't it be simpler (less utensils to clean and to avoid spillage) and faster fermentation if we first pulverize the Kome Koji and pour it into fermenting jar before introducing the liquid?
こんばんわ。しおとしょゆととふおいしい🌱💚
4:37 cool shots 5:54
![[DRIP] ‘Woke Up In Tokyo (RUKA & ASA)’ PREVIEW](http://i.ytimg.com/vi/QN44lcR_VkI/mqdefault.jpg)
I love how detailed you describe every step and it really helps me understand
Thank you 😊
So glad to hear that❤️❤️
Never tried that b4 but sounds amazing
Especially the shoyu koji....so good!☺️☺️
Love the passion you emanate ! ❤
Can you blend it so it becomes a smooth sauce or no? Looks so interesting!
I wonder if both sauces could be blended and then dehydrated slowly until powdered to make them into actual seasonings? Thanks for posting!
It looks like she’s consuming the koji rice granules with the liquid so if it’s all edible I’m sure u could on a freeze dryer or dehydrator.
Are you still doing the series with a dish from every country?
I am and will! It takes a lot of research and film time and I've been so busy with work outside TH-cam 😬😬 But will!!
💜👍💜👍 ....interesting👍👍👍👍love learning something new 💜👍
☺️☺️
Wouldn't it be simpler (less utensils to clean and to avoid spillage) and faster fermentation if we first pulverize the Kome Koji and pour it into fermenting jar before introducing the liquid?
こんばんわ。しおとしょゆととふおいしい🌱💚
4:37 cool shots 5:54