• vegan food - Workshop

    Soy Sauce Workshop

    September 21, 2023 - By 

    Hello, everyone! Today, I’d like to share my experience at a soy sauce workshop I recently attended. This workshop was hosted by Haruko Uchishiba from Koji Fermenteria, and it’s gained quite a reputation, with even famous chefs taking part. You can find more details here.

    In Japan, soy sauce is an indispensable seasoning with a rich history. We use a significant amount of it in our restaurant, so the idea of making our own intrigued me.

    The History of Soy Sauce

    First, we delved into the history and various types of soy sauce. Soy sauce has its origins in China, dating back to the 3rd century BCE, where it was known as “doujiang.” It later made its way to Japan around the 8th century.

    Types of Soy Sauce

    Soy sauce comes in several different types and variations, with some of the main ones being:

    1. Regular Soy Sauce: This is the most common type used in everyday cooking. It’s often referred to as “usukuchi” and boasts a well-balanced flavor.

    2. Dark Soy Sauce: Known for its rich, intense flavor and darker color, it’s perfect for dishes like grilled meats and stews.

    3. Light Soy Sauce: This variety has a milder flavor and a lighter color, making it ideal for dishes where you want a subtle seasoning, such as salads and hot pots.

    4. Premium Soy Sauce: Crafted with high-quality soybeans and aged for an extended period, it offers a rich flavor and depth. It’s commonly used in high-end dishes like sushi and sashimi.

    5. Low-Sodium Soy Sauce: With less salt compared to regular soy sauce, this version caters to those watching their sodium intake.

    6. Sweet Soy Sauce: Highlighting sweetness, it’s great for dishes like teriyaki and sweet-savory creations.

    7. Tamari Soy Sauce: This high-quality soy sauce undergoes long-term fermentation and aging, often produced in specific regions like Kyoto and Aichi Prefecture.

    These soy sauce variations are chosen based on the type of dish being prepared and personal taste preferences.

    Making Soy Sauce

    Now, let’s talk about how soy sauce is made. First, we create a koji starter for soy sauce. We wash and soak soybeans, then steam them in a pressure cooker. Afterward, we roast wheat, blend it finely, and mix it with soy sauce koji. This mixture is then combined with the steamed soybeans and placed in a container for fermentation, with stirring every 48 hours. Once the soy sauce koji is ready, it’s mixed with saltwater and stored in a bottle for approximately 8 months. Finally, the soy sauce is pressed and heat-treated, resulting in the finished product.

    While the soy sauce-making process is time-consuming, the reward of savoring homemade soy sauce is truly delightful. Moreover, there are various methods to explore, making it an exciting culinary journey.

    The workshop, lasting about 4 hours, was an incredibly enjoyable experience. Experimenting with different ingredients while making soy sauce adds a unique touch to the final product. While crafting soy sauce at home might seem challenging, participating in workshops like this provides the necessary knowledge and guidance, making it surprisingly achievable. I encourage you all to give soy sauce-making a try!

  • Health

    Fasting

    September 13, 2023 - By 

    Hello!

    Today, I want to discuss fasting. I fast once or twice a year. I don’t have a fixed schedule for it, but I choose to fast when I feel my body is sluggish or when I need to focus intensely on something. Based on my experience, fasting makes me feel lighter, improves my concentration, and it seems to slow down the passage of time.

    What are the benefits of fasting?

    1. Weight loss: Limiting caloric intake through fasting can aid in short-term weight management.

    2. Improved insulin sensitivity: Enhanced insulin function can potentially reduce the risk of diabetes.

    3. Promotion of cellular autophagy: This is akin to a “deep cleaning” for cells. It helps remove old and unnecessary cellular components while facilitating the creation of new ones.

    4. Contribution to cardiovascular health: Factors that support the health of the heart and blood vessels, such as blood pressure control and cholesterol improvement, are expected.

    5. Enhanced brain health: It’s believed to stimulate brain activity and promote the growth of nerve cells.

    6. Reduction in inflammation: By decreasing inflammation within the body, there’s potential to reduce the risk of various diseases.

    Recommended foods after fasting

    The post-fast meal is crucial. Suddenly consuming a large or spicy meal can strain the digestive system. Here are some food suggestions suitable for post-fasting:

    1. Vegetable soup: Low-salt vegetable soups are gentle on the stomach and also provide nutrients.

    2. Fermented foods: Products like yogurt, natto, and miso containing lactic acid bacteria support gut health.

    3. Rice dishes or porridge: These are easy to digest and suitable for initial meals after fasting.

    4. Steamed vegetables: Softly cooked veggies offer dietary fiber and nutrients.

    5. Fruits: Soft fruits or smoothies are good for vitamins and minerals intake, but be cautious with high-sugar fruits.

    6. Proteins: Tofu aids in muscle recovery after fasting.

    It’s essential to pay attention to the quantity and choice of food after fasting. It’s advisable to start with small portions and gradually increase. Also, it’s recommended to avoid high-fat, sugary, spicy foods, and caffeinated beverages.

    Before attempting to fast, it’s strongly recommended to seek advice from doctors or nutrition specialists. Depending on the fasting method, duration, and individual health, the appropriate post-fast meal may vary. Fasting isn’t suitable for everyone and needs caution.

    Conclusion

    Many people embrace fasting for its numerous health benefits. However, to maximize its effects, a proper approach is essential. The meals before and after fasting and health management during the fasting period are keys. Above all, it’s crucial to listen to your body and practice fasting safely. Health is a lifelong treasure. By understanding and facing your body’s needs, you can lead a more fulfilling life.

  • vegan food

    Koji (Kouji) – Japan’s Traditional Superfood

    September 4, 2023 - By 

    Hello, everyone! Today, I will talk about ‘Koji (Kouji)’, a traditional Japanese ingredient. Koji is a unique fermented food ingredient deeply rooted in our diet. It is used in the production of indispensable foods such as sake, mirin, soy sauce, and miso in our daily meals. It is also considered good for health. In our restaurant, salt koji, soy sauce koji, sweet sake, cooking sake, soy sauce, and miso are indispensable ingredients. This time, I will introduce how to use koji and its health effects.

    What is Koji?

    Koji is produced when Aspergillus oryzae and other Aspergillus fungi grow on grains such as rice, soybeans, and wheat, and generate enzymes in the process. These enzymes break down the starch and protein of the grains into sugars and amino acids. This conversion process is very important when making fermented foods and beverages.

    How to Use Koji

    Making Miso: Koji is a main ingredient for making miso. You can make homemade miso by fermenting a mixture of soybeans, salt, and koji.

    Making Sake: Koji is also necessary for making sake (nihonshu, sake). Koji converts the starch in rice into sugar, and this sugar is then converted into alcohol by yeast.

    Making Amazake: You can make sweet sake by fermenting a mixture of koji, water, and sugar.

    Making Salt Koji: Salt koji is made by fermenting a mixture of koji, salt, and water. It can be used as a marinade for vegetables, meat, and fish, or as a dressing or seasoning.

    Pickling: You can pickle vegetables using koji. The enzymes in koji bring out the umami in vegetables and make them tender.

    Koji Stew: You can make stews and simmered dishes using koji. It brings out the umami in the ingredients and makes them tender.

    Koji Dressing: You can make dressing using koji as a base, and adding olive oil, vinegar, sugar, salt, and pepper.

    Bread Making: You can make bread using koji. The enzymes in koji help the dough ferment and make the bread fluffy.

    Note: When cooking with koji, you need to be careful about the activity of the koji enzymes. Koji enzymes are sensitive to high temperatures, so be careful not to deactivate the enzymes during cooking.

    Health Benefits of Koji

    So, why is koji good for your body?

    Digestive Health: The enzymes produced by koji mold help break down starch and proteins in food into simple sugars and amino acids. This is especially important for people who struggle with digestive issues or have difficulty absorbing nutrients.

    Nutrient Absorption: Koji helps break down food into its constituent parts, increasing the availability of nutrients and making it easier for the body to absorb them.

    Probiotic Effects: Although koji itself is not a probiotic, the fermentation process generates beneficial bacteria and compounds that help improve gut flora.

    Vitamins and Minerals: The fermentation process increases the levels of certain vitamins and minerals, making the food more nutritious.

    Enhancement of Taste and Flavor: The fermentation by koji enhances the umami of the food, making it tastier and more satisfying.

    Conclusion

    Koji is a traditional fermented food ingredient deeply rooted in Japanese food culture. It is not only indispensable for the production of sake, mirin, soy sauce, and miso, but also helps digestion and improves nutritional value, which is good for health. Dishes made with koji are flavorful and nutritious, so please try to incorporate them into your daily meals. Also, it is difficult to bring out the umami in vegan dishes, but using koji will add depth to the flavor. Please try it at home. So, have a healthy and delicious food life!