I ordered koji rice from Japan via Amazon so I can make miso without soy, b/c I'm allergic. Any bean works. South River Miso sells good stuff, but it's cheaper to make my own, and I like adventure! No doubt I'll put moldy food in a book soon.
Love Asian food, so soy sauce is a must. Coconut aminos work, but not quite the same, and $6 per little bottle is outrageous.
That, and I'm stuck indoors with stupid pollen, so kitchen chemistry to the rescue! I love food science. Acids and bases and emulsions thrill me!
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