|
Taking my first shot at making broth for tonkotsu ramen today. Wish me luck
|
#
¿
Apr 14, 2018 22:17
|
|
|
|
| # ¿ May 12, 2024 07:58 |
|
|
I got some nukazuke bed mixture from the local Japanese market because it was there and cheap. Any recommendations for a container for a small bed?
|
|
#
¿
Dec 10, 2022 20:30
|
|
|
Scythe posted:asking a friend to come by and stir my weird pickle pot  But yeah I tried it a long time ago (gently caress like nearly a decade ago? When did I get so old) and the daily stirring did not last long but I'm ready to give it another go
|
|
#
¿
Dec 10, 2022 21:07
|
|
|
It was almost certainly calling for half regular Japanese soy sauce and half usukuchi
|
|
#
¿
Dec 14, 2022 20:04
|
|
|
TychoCelchuuu posted:There are lots of similarities between miso and soy sauce, yes. One traditional way of making soy sauce is to collect the liquid that comes out when you make miso! Like soy sauce, you don't want to eat spoonfuls of it unless you are a salt fiend. It's me the salt fiend. I can eat shiro miso by the spoonful
|
|
#
¿
Dec 18, 2022 07:32
|
|
|
I had a zojirushi for years but it got broken in a move. Switched to a tiger and I wish I would've stayed with zojirushi
|
|
#
¿
Jan 6, 2023 02:45
|
|
|
Umeboshi is a wild idea. My wife loves them so I'll have to give it a shot
|
|
#
¿
May 9, 2023 23:51
|
|
|
That stuff is great for miso soup just drop it in hot water and stir. I haven't had any issues with it going off after a year or two so far
|
|
#
¿
Jun 1, 2023 16:27
|
|
|
|
| # ¿ May 12, 2024 07:58 |
|
|
I buy the dashi miso and just pour some hot water in it v v
|
|
#
¿
Nov 26, 2023 06:05
|
|