How to Make Koji Rice: Japan's Traditional Fermented Food
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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Sugiura Brewery Co., Ltd.
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References:
Takeya Miso. (n.d.). "Basic knowledge of miso". Takeya Miso website. Accessed April 18, 2024.
www.takeya-mis...
Kubota, Yuzuru, Ito, Kimio, Mochizuki, Tsutomu. Miso and pathogenic bacteria - Mycological safety from the viewpoint of food hygiene. Journal of the Brewing Society of Japan, 76(12), 821-826 (1981).
Ito, K., Imai, M., Ishigami, M., Takeda, S., Yasuhira, H.. The rise and fall of added Escherichia coli during the fermentation process of miso. Science and Technology of Miso, 31(3), 102-106 (1983).
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#Japan #Japanese culture #Japanese people #artisans #craftsmanship #miso #Japanese food #koji #rice koji #amazake #koji
フォークリフト操縦するおばちゃんカッコいいなぁ
素敵なコメントをありがとうございます！私もそう思います！
This looks like hot work, and you are all dressed warmly! 😮 I have never heard of this food. Thank you for sharing your love of traditional care and work ethic.
Thank you for watching and for your wonderful comment! Sending gratitude from Japan.
Antes de la entrevista sería bueno ver la receta con el producto. Un saludo desde España
Thank you for watching and for your wonderful comment! Sending gratitude from Japan.
Pancen apik,Proses padha yen nggawe tempeh saka kedelai.
Thank you for watching and for your wonderful comments! I would love to learn about Indonesian fermented foods someday as well.
I hope I can tasted this 😢😢😢
Thanks for watching and for the nice comments!