How to make Shoyu & Koji for homemade soy sauce.
家庭用サイズの醤油用麹の作り方
・レシピ詳細は「うかたま」2020年冬号に掲載
・醤油作りのレッスン動画は「オンラインコミュニティ麹の学校サロン」に公開
■オンラインコミュニティ「麹の学校サロン」はこちら
→www.nakaji-minami.com/online-school-salon/
1,000円から参加できる発酵コミュニティ
※ただいま閲覧できるレッスン7個
・家庭で作る基本の麹作り
・自家製醤油の作り方
・白味噌の作り方
・白麹の作り方と研究
・麹の歴史や文化の解説テキスト
・レモンチェッロの作り方
・醸造蔵とのインタビュー動画
■なかじの発酵メルマガ
→1lejend.com/stepmail/kd.php?no=aHSiAHSIRnM
※ただいま「発酵的暮らし方・働き方 音声講座」(無料)を毎週配信しています。ぜひご登録ください。
■チャンネル登録はこちら
→kzitem.info/rock/yPIrCfn-hj78IY3ORy2Pyw
■NAKAJI MINAMI TOMOYUKI
Expert of Kojiculture
麹文化研究者 | オンラインコミュニティ麹の学校サロン運営
■Books…【麹本-koji for life】、【おいしい酒粕レシピ】(農文協)
Expert of Koji culture / Koji Master
Graduated from Kyoto University of Art and Design Ceramic Course. After learning traditional performing arts (wadaiko, dance, and song) at Kodo Cultural Foundation, he studied cooking and self-sufficient lifestyle under a cooking expert, Ms. Deco Nakajima. He had engaged in natural brewing sake at Terada-Honke as a Kuroudo (head sake brewer) for 8 years, and learnt fermentation and philosophy of life from Mr Keisuke Terada. Through brewing sake, he acquired fundamental knowledge of koji mold and fermentation. He started his own business and actively works to convey a low of koji and fermentation, organizing seminars related to Koji, fermentation, bodywork, and meditation.
HP ▶︎ www.nakaji-minami.com/
FB ▶︎facebook.com/nakaji.minami
Instagram ▶︎ instagram.com/nakaji_minami/
Blog ▶︎ ameblo.jp/motherwater-nakaji/
Koii-no-gakko▶︎kojinogakko.com
KZitem▶︎kzitem.info/rock/yPIrCfn-hj78IY3ORy2Pyw
Mail magazine▶︎1lejend.com/stepmail/kd.php?no=aHSiAHSIRnM
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