One of the joys of re-connecting with our Beach Organics Farm / Home based economy is experimenting with ancient food preservation techniques. An interest of mine extending way back to the mid 1970’s.
Having travelled to the Arctic circle to observe time honoured fermentation techniques and relished, over many years, home made tempeh made from soybeans in Indonesia, a slower pace has enabled me to explore this craft a little further.
Here we have our third batch of amazake. Made from fermenting organic rice with Aspergillus oryzae … and our very first batch of miso.
Unfortunately, we have to be patient for another 8 months or so to have a taste! We may even syphon off some soy sauce from this batch!
Some of our customers at PLANT 4 BOWDEN and our Farm Gate visitors will appreciate and taste our efforts.
We’ve also made a large batch of Koji rice. With over 100 enzymes, its considered a “living food” and was declared a “National Culture” of Japan in 2004.
Yum on our porridge in the morning and so good for our digestive health!!!