SHOKUTAKU 食卓 

a sweet condiment often used in Japanese cooking Ingredients: Sweet Rice 360 cc (2 rice cups) Dry rice koji 200g Shochu (35％)　600cc salt Direction: Cook sweet rice in a rice cooker Spread cooked rice in a tray and pour shochu Add dry koji and mix well Add salt (at least 2% of the total weight of the mixture to be legal in Japan) Put the mixture into a clean glass jar and seal During the first week, open the jar and stir the mixture once a day. Seal the jar and leave in a ro

Ingredients dry soy bean　200g rice straw 2,3 strips yogurt maker Directions Soak the dry soy beans overnight with plenty of water Darin...

All purpose hot sauce pupular in northern Japan Ingredients: 1 cup Hot peppers chopped 1 cup Dry Koji (Japanese fermentation starter) 1...

a traditional Indonesian food made from fermented soybeans Ingredients Tempeh Directions Slice and sautee in a frying pan Serve with any...

Fermented soybean. Super healthy traditional Japanese food especially in Eastern Japan. Sticky and has a powerful unique smell. Natto...