今年3回目の味噌仕込み。今回はシンプルに 大豆と米麹前々回は ひよこ豆と米麹前回は大... 今年3回目の味噌仕込み。 今回はシンプルに 大豆と米麹 前々回は ひよこ豆と米麹 前回は大豆と米、麦、大豆の合わせ麹 混ぜて混ぜて、潰して潰して、混ぜて混ぜて 麹の香りと、豆の香り、そして手先の触感を楽しむ 立春も過ぎて今は雨水 今は溜めどき、仕込みどき ゆっくり 沢山のエネルギーを蓄えて 啓蟄を迎える 次はご一緒に 仕込みませんか？ Miso shikomi for the third time this year. This time simple soybean and rice koji First time chick peas and rice koji Second time we cooked rice koji, wheat koji and soybean koji together with soybean Mix and mix, crush and crush, mix and mix Enjoy the scent of koji, the fragrance of beans, and the feel of the hand Rissyun has passed and now it is Usui. Now All creatures are going to save it, as we’ll Slowly store lots of energy To receive science fiction Won’t you join us next year😀. Ask Atelier chameleon !!! #miso #miso perfection #koji #味噌 #麹 Tacakoさん(@ttacako)がシェアした投稿 - Feb 21, 2018 at 11:21pm PST
