One Plate Zen

新年会の準備。
今日のまかないは「年越した蕎麦」😅😅😅

お蕎麦は乾麺でさほど美味しくないけれど、そばつゆはかなり気合を入れてしっかり出汁をとって作ったのでおいしい。

Cannot talk about Japanese food without talking about KOJI.
Learn about Koji mold, Aspergillus oryzae, that makes soy sauce, miso rice vinegar to sake, shochu. and many fermented seasonings and condiments.
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2015313/?fbclid=IwAR2dizdtwvJHfTTxeZi4Xe8XiAuxtCBKsHjk-eWOKmXmiu4U3Npdm6q0xBE

The Wonders of Washoku - Exploring the Infinite Possibilities of Microbes - Science View | NHK WORLD-JAPAN On Demand Do you love soy sauce or sake? Discover how a single type of microbe, Aspergillus Oryzae, enhances the flavor of Washoku, captivating fans worldwide.

Come and join us! Honolulu residents 🌺