Any koji makers in the Izmir/ Ayvalik region?
Kōji (麹) is a fungus (Aspergillus oryzae) used in the production of many traditional east-Asian foods, including Soy Sauce, Miso, Sake, Mirin, Rice Vinegar, Shochu, etc. More and more people are exploring and experimenting with using kōji in new ways to transform foods through the use of kōji and it's produced enzymes. Share the things you have made using kōji and discuss issues related to incubating and growing this mold on various substrates.
Mango ginger (Curcuma amada) water kefir
A forum to discuss the merits of drinking kefir, making it yourself, or locating your own kefir grains. From water kefir to milk kefir, this healthful product can be used in many ways and may offer significant health benefits to the consumer. We require a comment karma of at least 3.
tempeh.com
Tempeh is a traditional soy product originally from Indonesia, and is especially popular on the island of Java, where it is a staple source of protein.
European guidelines for the safety of fermented foods - TEMPEH
Tempeh is a traditional soy product originally from Indonesia, and is especially popular on the island of Java, where it is a staple source of protein.
Pseudomonas fluorescens
The study of eukaryotes, fungi, protists, prokaryotes, viruses, and prions.
Is this Pseudomonas fluorescens growth on and in tempeh?
The study of eukaryotes, fungi, protists, prokaryotes, viruses, and prions.
Kome-koji: carnaroli vs arborio.
Kōji (麹) is a fungus (Aspergillus oryzae) used in the production of many traditional east-Asian foods, including Soy Sauce, Miso, Sake, Mirin, Rice Vinegar, Shochu, etc. More and more people are exploring and experimenting with using kōji in new ways to transform foods through the use of kōji and it's produced enzymes. Share the things you have made using kōji and discuss issues related to incubating and growing this mold on various substrates.
Accidental infusion of terpenes during steaming.
Kōji (麹) is a fungus (Aspergillus oryzae) used in the production of many traditional east-Asian foods, including Soy Sauce, Miso, Sake, Mirin, Rice Vinegar, Shochu, etc. More and more people are exploring and experimenting with using kōji in new ways to transform foods through the use of kōji and it's produced enzymes. Share the things you have made using kōji and discuss issues related to incubating and growing this mold on various substrates.
Lao ethnic food culture: fermented soybean paste (Sieng?)
The official subreddit for (most) things related to Laos.
Introducing tempeh to kids...
Tempeh is a traditional soy product originally from Indonesia, and is especially popular on the island of Java, where it is a staple source of protein.
Down the nattō kinema thua-nao triangle rabbit hole.
Welcome to r/natto! Discover the world of natto with us! Whether you're a seasoned natto enthusiast or just beginning your journey into this unique fermented delicacy, r/natto is your one-stop destination for all things natto. Share your favorite natto recipes, exchange cooking techniques, delve into the health benefits, and connect with fellow natto lovers. Also, don't hesitate to share your natto pictures! Join our community today, and let's embark on a flavorful adventure together.
Cleaning after natto.
Welcome to r/natto! Discover the world of natto with us! Whether you're a seasoned natto enthusiast or just beginning your journey into this unique fermented delicacy, r/natto is your one-stop destination for all things natto. Share your favorite natto recipes, exchange cooking techniques, delve into the health benefits, and connect with fellow natto lovers. Also, don't hesitate to share your natto pictures! Join our community today, and let's embark on a flavorful adventure together.
On making walnut (flour) miso.
Kōji (麹) is a fungus (Aspergillus oryzae) used in the production of many traditional east-Asian foods, including Soy Sauce, Miso, Sake, Mirin, Rice Vinegar, Shochu, etc. More and more people are exploring and experimenting with using kōji in new ways to transform foods through the use of kōji and it's produced enzymes. Share the things you have made using kōji and discuss issues related to incubating and growing this mold on various substrates.
On the texture of natto.
Welcome to r/natto! Discover the world of natto with us! Whether you're a seasoned natto enthusiast or just beginning your journey into this unique fermented delicacy, r/natto is your one-stop destination for all things natto. Share your favorite natto recipes, exchange cooking techniques, delve into the health benefits, and connect with fellow natto lovers. Also, don't hesitate to share your natto pictures! Join our community today, and let's embark on a flavorful adventure together.
TEMPE(H): Concept for drying & mixing in R.Oligosporus.
TEMPE(H): soybean dehulling hacks, anyone?
