Archive for the ‘ NUKAZUKE ’ Category
Miso is one of those foods that take one right at the heart of the whole thing, meaning right at the heart of Japanese cuisine. It is a simple and straight road, so simple that one wonders. Miso is a fermented food. It consists of beans, rice and salt. Nothing more. Most of the time [ READ MORE ]
Ok, it’s official: the European (read Belgian) version of Japanese nuka works. The mix of beer (wild fermentation of course) and wheat bran and the micro-climate of my kitchen produce wonders. From time to time, I add more slices of ginger and rub in some miso paste, the nuka mix gives vegetables a pleasant and [ READ MORE ]
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