忙了五、六天，終於發好一公斤米麴（rice koji）和一公斤大麥麴（barley koji）了，開心！
呼～先休息一下，等等接著製作花生味噌、糯米味噌和味霖。
- 1月 14 週四 201606:32
米麴。麥麴
忙了五、六天，終於發好一公斤米麴（rice koji）和一公斤大麥麴（barley koji）了，開心！
呼～先休息一下，等等接著製作花生味噌、糯米味噌和味霖。
- 2月 13 週五 201500:42
小麥麴 Wheat Koji
※ 2015年2月13日製作，收錄於此 ※
In order to make wheat miso, I am making wheat koji first.
- 1月 24 週六 201523:25
日式醬油 Japanese Style Shoyu（2015/Sep/20更新）
※ 這批日式醬油是2015年一月25日製作，收錄在這個新部落格裡 ※
Japanese-style soy sauce, known as shoyu, is usually made from an even ratio of soybeans and wheat, koji bacteria and salted water (brine), it is different from traditional Chinese soy sauces that are made with 100% soybeans, koji bacteria and salted water. Japanese-style shoyu tends to be sweeter, clearer and thinner than Chinese soy sauces.
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發酵 Fermentation (6)