Do you like mapo tofu, but it often makes you super thirsty after you eat? Here is the solution 🙂 Not too salty or spicy, yet full of flavor! Ingredients SOFT TOFU 300g GROUND MEAT 100g ONION 1/4 (large) SCALLION 1/4 cup POTATO STARCH 1…
Not only beetroots, but beets greens contain plenty of natural nitrates. Nitrates are converted into nitric oxide in your body which widens the blood vessel and improve blood flow. This helps deliver oxygen to your muscles and increase energy. Beets greens are also a…
Koji (Aspergillus oryzae) is a type of fungus that is used over the centuries in Japan.
Koji is the key ingredient of the production of Japanese staple foods and drinks such as sake, miso, soy sauce, and more. Koji might be a secret of longevity in Japan.
GARLIC SOY SAUCE KOJI (KOJI FERMENTED SOY SAUCE WITH GARLIC)
Ingredients
Dried rice koji
Soy sauce
Garlic
Direction
Mix everything together and close a lid. Ferment for 1~2 weeks in a dark cool place (room temperature)
Stir once a day with love lol using a wooden spoon (or plastic). Add more soy sauce if koji absorbed soy sauce and koji and garlic mixture is not covered with soy sauce.
*Metals don’t work well with fermentation.
Keep in the fridge when it is thickened and it has a slightly sweet scent like sake. Rice should be soft.
Last in the fridge for about 3 months or until it has an unpleasant scent/flavor.
Use this to marinate meat and fish, stirfry vegetables, and flavor soup. Make dressings, dips, and more!
Koji (Aspergillus oryzae) is a type of mold that is used over the centuries in Japan. Koji is the key ingredient of the production of Japanese staple foods and drinks such as sake, miso, soy sauce, and more. Koji might be a secret of…