Well, today is the 3th pattern of the special course ′′ Fermented food ′′ that was held yesterday I will tell you.In this course, the first session is “Nukadoko, shio-koji, amazake-making”, the second is “Cooking with shio-koji and amazake”, and the final session is “Preparation of brown rice miso”. It was a class to learn about food.The work table is sterilized with alcohol, and I'm going to mix soybeans, brown rice koji, and salt there. 
We all work together to knead. 
I want to pay attention to the amount of water at this time.Mix it well and roll it into a ball when it becomes just the right consistency. 
Then put it in the container. 
Since the surface is in contact with air, sprinkle salt on it to prevent mold.I received a comment from Mr. Imamura, the person in charge. "Thank you very much for participating in the 3rd fermented food event. The brown rice miso was made by 1 people per table. We mashed a lot of soybeans, mixed them with koji and salt, and had them mix well and thoroughly. I hope you enjoyed it and felt the goodness of handmade work.
” For the final episode, we took a group photo with everyone.
A report summarizing this course will be published in the April issue of Musubi.please look forward to it
In addition, the special course "Italian" starting in April is now being accepted.The principal's "Food" is also in the planning stage, so please look forward to it.
