Miso, Tempeh, Natto & Other Tasty Ferments is my new favourite cookbook! I write this as I'm preparing for the three-day (low-effort) adventure that's making Indonesian oncom, a more sausage-like (apparently) version of tempeh where you end up with soymilk as a by-product … [Read more...] about Miso Tempeh Natto Cookbook Review: Dosa, Fermented Flatbreads, Injera, Natto and Tempeh
miso
Japanese Eggplant, Chawan Mushi Egg Custard and Rice With Mountain Vegetables from “The Asian Kitchen”
I'm testing the recipes from a new Asian cookbook one country at a time. The Asian Kitchen is divided this way, with gorgeous photos and tips jammed into each chapter. First up was Japan. The recipes are all homestyle – nothing too chef-y – and cover the dishes you've … [Read more...] about Japanese Eggplant, Chawan Mushi Egg Custard and Rice With Mountain Vegetables from “The Asian Kitchen”
Sakezuke Miso-Maple Chicken Thighs with Roasted Carrots
When you make sake, what's left over are the lees – bits of steamed sticky rice mixed with koji, the bacteria used to ferment the rice into alcohol. Like juicing, you end up with tons of this stuff. And like juicing, it'd be a shame to throw it out. It's full of all sorts of … [Read more...] about Sakezuke Miso-Maple Chicken Thighs with Roasted Carrots