Eels for summer! During the height of a hot summer season, let’s eat eel rich in vitamins to give oneselves added vigor. ※On the day of the ox in midsummer Japanese have a custom to eat eel which started in the Edo period . Tuesday, July 25th and Sunday, August 6th in this summer!! ◾︎Full-scale […]
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Mirin Kasu -Rice Yeast ／みりん粕
It is easy to use for grilled fish or meat! You can also mix with Miso or Mayonnaise to make vegetable dips! Mirin is made by brewing a mixture of rice, malted rice and distilled rice wine for a couple of month. Marin kasu or Mirin lees are solids left after the mixture was filtered […]
Shoyu & Shio Koji, + Rayu! / 醤油麹、塩麹、食べるラー油！
Small Bottle Seasoning Series Nijiya Homemade Shoyu-Koji Shoyu Koji is now very popular following “Shio-Koji”. It is made with soy sauce and malted rice. Because soy sauce is fermented food, Shoyu Koji has over 10 times of Glutamine compared with Shio Koji. In short, Shoyu Koji has more Umami than Shio Koji. The point is […]