I can never get the heat right for the donburi in the winter, so I got one of those black garlic makers (stainless steel bowl and rack) from Aliexpress ... I'm going to try it for the first time today. Wish me luck!
Thank you for commenting from Greece. I have made kimchi, but I am not yet good at making it so that I can share the way with others. I usually buy kimchi because there are a lot of them sold here in Japan. But I will look into kimchi recipes, and once I know a good recipe, I will share it.
I am so frustrated, Mr Takamiya! Here I am in rural western Colorado, USA. I have not been able to find frozen natto, or someone who makes natto, anywhere, to even be able to tell what it is supposed to taste like. I have tried to make it at home so many times now, trying backyard grasses and 2 kinds of mail-ordered spores. I always have eaten the ferment I've ended up with, and it does seem to make my belly happy, but I just can't seem to create the white spore covered beans, or any gooey strands whatsoever. I tried joining a nattomaking facebook group. I don't think that anyone really can help me over the internet so I guess I'm probably just venting my complete frustration here. I think it's got to have something to do with temperature, air-flow, lighting, or the amount of liquid I've used. I'll keep trying; I really hope I can get a breakthrough soon. The videos on the internet just make it look too easy & I'm really struggling with it!
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I can never get the heat right for the donburi in the winter, so I got one of those black garlic makers (stainless steel bowl and rack) from Aliexpress ... I'm going to try it for the first time today. Wish me luck!
Thank you for your comment. I didn't know about a black garlic maker. Do you use it to ferment brown rice?
Greetings from Greece!
Do you have a good recipe for kimchi ?
Thank you for commenting from Greece. I have made kimchi, but I am not yet good at making it so that I can share the way with others. I usually buy kimchi because there are a lot of them sold here in Japan. But I will look into kimchi recipes, and once I know a good recipe, I will share it.
I am so frustrated, Mr Takamiya! Here I am in rural western Colorado, USA. I have not been able to find frozen natto, or someone who makes natto, anywhere, to even be able to tell what it is supposed to taste like. I have tried to make it at home so many times now, trying backyard grasses and 2 kinds of mail-ordered spores. I always have eaten the ferment I've ended up with, and it does seem to make my belly happy, but I just can't seem to create the white spore covered beans, or any gooey strands whatsoever. I tried joining a nattomaking facebook group. I don't think that anyone really can help me over the internet so I guess I'm probably just venting my complete frustration here. I think it's got to have something to do with temperature, air-flow, lighting, or the amount of liquid I've used. I'll keep trying; I really hope I can get a breakthrough soon. The videos on the internet just make it look too easy & I'm really struggling with it!