#drawing #artstr

A. Toriyama, the #dragonball creator, passed away. He created Dr. Slump before Dragon Ball. which we, elementary kids, went crazy on. I owe so much fun time on his comics. His story is fun. But, his drawing skill is phenomenal too.

When making #miso at home, we need three things: Koji Beans (Soy, chickpeas, azuki etc) Salt Koji ferments beans. I know some that make koji at home but I have never done it. There are two type of koji: Nama-koji (raw, or active) Dried koji Nama (raw) koji lasts for 3 weeks in the fridge and 3 months in the freezer. Dried koji, much longer (months without the fridge according to this website. I put them in the fridge though). https://marukawamiso.com/spec/84.html I buy short-term dried koji from Rhapsody in VA (linked below) per my friend’s recommendation. Japanese grocery stores probably have raw-koji. I would like to try Rhapsody long-term next time as I ferment for 6 months at least.

Rhapsody Natural Foods in Cabot Vermont |

Koji | Rhapsody Natural Foods in Cabot Vermont

Rhapsody has recipes of miso, which I honestly am not sure. When I buy koji, they include miso recipes in the products. I never tried as their recommended ferment period is too short. Note: Dried koji’s less potent than nama, raw, koji. Most online recipes use nama unless it is stated dried. The amount required is different. So be careful! (I fell into this trap :) You could check this video out to see the miso making process. They are using nama, raw, koji. This video has their recipe and resources on the you-tube page. I used my vpn to see this video on you-tube.

越前有機味噌蔵 マルカワみそ【公式通販サイト】

創業大正３年。国産の無農薬・有機栽培味噌や、無肥料・自然栽培の味噌も製造、販売。甘酒、麹も一年中販売

#misostr #foodstr

The view of upper manhattan to the bronx. I did a while ago. I remember it was a bit cold day. I felt freezing while drawing. #artstr

#misostr For anyone who would like to know how cook miso soup, this video may be good. His soup looks very tasty. I myself do not cook this way at all and never added an egg 😂 He is a vern famous recipe celebrity.

#flowerstr #springstr

I am going to start posting on miso and miso making with #misostr Please join and follow :) It is great that we could talk about miso in nostr. Miso is a fermented bean paste used for miso soup and other recipes. There are different kinds of miso. Red miso, white miso, haccho miso, wheat miso etc. I grew up in a white miso area but my mother used only red miso as my grandmother did. So I am a red miso eater. Macrobiotic diet uses wheat miso, which, I think, is tasty too. Typical soy (or other bean) miso is made of three ingredients. Koji Beans Salt When I buy soy bean miso at store. I usually buy one that has only three ingredients and organic. A lot of miso contain other ingredients. I like this brand among what I can get in the United States (but probably there are other good ones that I don’t know of).

Amazon.com

Amazon.com

@Henry @The Beave #misostr #foodstr

I wonder how to tag plp on nostr. I use browser clients like primal and iris. #asknostr

#artstr #drawings #sketchstr

I learned to make miso (fermented bean paste) a few years ago. Miso takes a few months to years to mature. I recently opened one that I made last year. Chickpea miso is easier to make than soy bean version so far. What is miso can be found here?

Epicurious

What Is Miso, and How Do I Choose the Right One for What I'm Cooking?

In America, miso is often identified by its color, but labels of "red" or "white" do not even begin to cover the 1,300-plus types of miso found acr...

#foorstr

"things that one should trust do not sound good. those that sound good are not what one should not trust." my translation of chinese old saying.

#artstr