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La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

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Tag: Fermentation

Umeboshi with Rose (バラ梅干し)

How to make rose scented umeboshi This article follows on from the science behind lactic acid fermentation that explains all … More

Fermentation, rose, Umeboshi

How to make 5-years aged umeboshi with red shiso leaves and kombu

This article follows on from the science behind lactic acid fermentation that explains all information and method behind this recipe. … More

apricots, Fermentation, lactic acid fermentation, Lacto-fermentation, shiso, Umeboshi

Lactic-acid Fermented Matsutake Mushrooms (Lacto Matsutake Mushrooms/乳酸発酵松茸)

Following on from my introduction of the science behind lactic acid fermentation here. This first recipe of this series provides … More

Fermentation, Lacto Matsutake Mushrooms, Lacto-fermentation, Matsutake, Matsutake Mushroom, Mushrooms, 松茸, 乳酸発酵松茸

How to Grow Koji 麹

The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More

Aspergillus oryzae, Fermentation, japan, Japanese, koji, noma, Recipe

Tongbaechu-kimchi 통배추김치

Tongbaechu-kimchi 통배추김치 Ah the sweet smell of fermentation, the technique used to preserve food for centuries before the invention of refrigerators … More

Cabbage, Fermentation, Kimchee, Kimchi, Lactobacteria, Oysters, Tongbaechu
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