#kojifinefoods

[chaerea]

Home prepared salmon roe. Separate roe from the skin, wash it well. I have bought pre-frozen eggs but if you use raw ones, be aware of Anisakis and treat the roe accordingly. * Sake and mirin - boiled to evaporate alcohol. cool down before use. * KOJI Fine Foods’ Usukuchi soy sauce (or regular soy sauce) - don’t heat it if you like to preserve the aroma. * Shio koji. I used 2 part soy sauce, 1.5 part sake, and 0.5 part of mirin for brine. you can adjust to 1:1:1 ratio if you like it sweeter. 
Marinade roe till salty enough to your liking then drain. 
I enjoyed KOJI Foods’ soy sauce’s flavor. I also made one with shio koji. For that I simply added shio koji to roe and mix. I made it so the roe contain 4 to 5 percent salt in the end. (NOT 4 to 5 % of shio koji but salt) It was good too.

#ikura #salmon roe #fishroe #salmonroe #kojifinefoods #koji #shiokoji #steveston #fisherman's wharf

[rozdb]

@jckfoodgirl came with gifts such as @maison.mulnati #penticton @kojifinefoods #kanadashoyu @thwines #riesling plus shared @katecolley gift of @naramatainn #granola https://www.instagram.com/p/CJRNLCDBkI-/?igshid=cv07ysp4jkrp

#penticton #kanadashoyu #riesling #granola

[culturesgroup]

Why we love the fall every year it comes around in New England: Apples and other fruits and vegetables screaming to be dried, fermented, pickled, or made into a spectacular jelly, jam or mead. A new crop of apples is always a hopeful, hopeful and tasty sign. Please buy from your small, and very local small family farms. Support your neighbors and local farmers that could care less about some #deathtax that has no effect at all in their lives or grandkids lives - especially if toxins are freely dumped into the environment @rnjj @rakuenkajitu @skylarkeast @passiflora_incarnata @thejapanesepantry @alangschwartz @ericedgin @anomaly_season @angelzimmerman70 @ourcookquest @ahcallaghan @culturesgroup @nekonosouseki @fermentedfoodlab @matthachisu @zukemono @kojifinefoods @thefoodballer @the_tale_of_koji @harusea1 @tactopoda @cooksscience @chopsticks_ny @gnutford @ozzyhsieh @migogui @markomerso @sandorkraut
#こんにちは, #shoyu #vinegar #ChefKenFornataro, #miso, #microbiology ,#大和魂, #学生, #漬物, #麹 , #魚, #酵母, #酒, #金山寺みそ, #kinzanjimiso #部分日食, #感じ @culturesgroup #みそ #日本語 #🐇 ,#煎餅 @nycferments

#みそ #kinzanjimiso #shoyu #煎餅 #金山寺みそ #deathtax #日本語 #chefkenfornataro #こんにちは #漬物 #部分日食 #🐇 #麹 #感じ #酒 #大和魂 #microbiology #miso #酵母 #vinegar #学生 #魚