ZenMeme on Nostr: I make KOJI Kin in my basement all year around and then ferment it to make sweet ...
I make KOJI Kin in my basement all year around and then ferment it to make sweet Amasake and Shio Koji -- the ultimate fresh alkaline ferments, which I use like condiments -- one sweet, one salty --- depending on your cravings! Add them to any food, taste the UMAMI and feel the satiety within a few bites, cut your food bills in half as a result of eating less but feeling more satisfied...
Published at
2024-09-13 08:57:19Event JSON
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