Advertisement

Recent instagram post's tagged with #fermentedfoods

1/4
0 likes 0

These beauties are a mix of bread flour, Rye and Khorosan. The dough was really nice to work and I hope the taste and crumb match the outer looks. Off to market, so no crumb shot . . . . . . #sourdough #sourdoughstarter #sourdoughbread #homebaked #bread #artisan #artisanbread #breadbaking #levain #wildyeast #stoneground #stonegroundflour #fermentation #fermentedfoods #slowfood #naturalyeast #pane #brot #sauerteig #dailybread #breadsofinstageam

2 minutes ago
Playing with this little guys #fermentedfoods #fermentation #londonfood
0 likes 0

Playing with this little guys #fermentedfoods #fermentation #londonfood

6 minutes ago
Honestly the BEST way to start the day! Online purchases through website now available again!!
3 likes 2

Honestly the BEST way to start the day! Online purchases through website now available again!!

22 minutes ago
Bit of a busy looking dinner but was absolutely delicious! Quinoa salad with roasted pumpkin and chickpeas, salad of lettuce, red ribbed chicory, grated beetroot and carrot, sprouts I sprouted, roasted potatoes,  tofu and my tumeric and ginger sauerkraut ♡#salad #bigsalad #eatplants #veganeats #whatveganseat #vegansofig #veganbowl #yumyum #goodfood #bowlfood #chickpeas #healthyfood #cleaneating #vegansofinstagram #herbivore #instavegan #tofu #sauerkraut #fermenting #wildfermentation #fermentedfoods #eatarainbow
3 likes 0

Bit of a busy looking dinner but was absolutely delicious! Quinoa salad with roasted pumpkin and chickpeas, salad of lettuce, red ribbed chicory, grated beetroot and carrot, sprouts I sprouted, roasted potatoes, tofu and my tumeric and ginger sauerkraut ♡ #salad #bigsalad #eatplants #veganeats #whatveganseat #vegansofig #veganbowl #yumyum #goodfood #bowlfood #chickpeas #healthyfood #cleaneating #vegansofinstagram #herbivore #instavegan #tofu #sauerkraut #fermenting #wildfermentation #fermentedfoods #eatarainbow

23 minutes ago
🗻🗻🗻自家製のオーガニックお醤油を一緒に仕込みましょう。仕込んだお醤油はお持ち帰り頂き1年ほど育てて頂きます。醤油用の麹はマリカフェルメンツが用意します。製麹のスケジュールのため、2週間前にはエントリーを締め切ります。_お醤油がどうやって作られているのか、またその種類ごとの製法や使い方の違いについて学び、実際に自分のお醤油を諸味から仕込んでみましょう。1リットル容器の中に諸味を仕込みますので、半液体のお持ち帰り荷物があります。飛行機で来られる方で、ハンドラゲッジのみの方は液体が持って帰れないと思います。その場合は事前にお伝えくだされば麹と塩を冷蔵状態でお渡ししますので、持ち帰ってできるだけ早くおうちで仕込んで頂く形にもできます。_また、ワインテイスティングならぬ醤油テイスティング。8種類以上の醤油を試舐して頂きながら蔵元ごとの特徴、お醤油の違いについて学んで頂きます。_<日時>12月7日 13:00-15:00_ <場所>Rue Des francs 45,1040 Etterbeek BelgiumSalon Noriko Matsushita 二階_ <参加費(材料費込み)>120€⚠作った醤油はお持ち帰り頂けます。_ご予約は、美容室NORIKO MATSUSHITAまでご連絡ください。email: info@norikomatsushita.com_★持ち物 :筆記用具、スリッパ★申し込みは11月23日までに全額をお支払いくださいませ。★定員10名とさせて頂き、メールでの予約を先着順と致します。定員に達した時点で募集締め切りとなります。★11月23日以降はキャンセル出来かねますのでご了承くださいませ。_ 日本の文化でもある発酵食品。海外にいても楽しむことができますよ!ぜひご参加ください(^^)_ 講師紹介Marika Groen (茉莉花) [移動する発酵人] 学生時代に大きな事故にあい、生きるということについて考え方が大きく変わる。型にはまらない自由な人生を歩み、現在は流れ着いたアムステルダムで暮らしの中の発酵食を取り戻すべく、個人的に菌の世界を追求しながら定期的に糀、味噌、発酵食のワークショップを開催。日本帰国時には蔵見学、伝統、発酵、アートをテーマに全国を移動し、落とし込んだ情報をヨーロッパに持ち帰って伝達と浸透につとめる。フリーのカメラマンとして素敵な人、モノ、場所を撮影。微生物のささやきに耳を傾けること、種を植えることが趣味。_ Malica ferments 主催。https://www.facebook.com/malicaferments.nl/_☆☆☆麴学と発酵する2日間https://www.facebook.com/events/2951640738395063/<日時>12月8日 12:00-15:00(1日目)12月9日 13:00-1600(2日目)<参加費(材料費込み)>160€ /2日★同時開催の上記ワークショップにもぜひご参加ください!料金を250€にお値引きさせていただきます。_#belgium#belgique#ベルギー#hairsalon#japanesehairsalon#日本人美容室#日系サロン#japanesehairdresser#日本人美容師#ベルギー生活 #workshop #ワークショップ #fermentedfoods #fermentation #発酵食品 #手作り #japanesefood #日本食#malicafe_organic_vegan_food#shoyu #shoyumaking #醤油 #醤油づくり #手作り醤油
0 likes 0

🗻🗻🗻 自家製のオーガニックお醤油を一緒に仕込みましょう。 仕込んだお醤油はお持ち帰り頂き1年ほど育てて頂きます。 醤油用の麹はマリカフェルメンツが用意します。製麹のスケジュールのため、2週間前にはエントリーを締め切ります。 _ お醤油がどうやって作られているのか、またその種類ごとの製法や使い方の違いについて学び、実際に自分のお醤油を諸味から仕込んでみましょう。 1リットル容器の中に諸味を仕込みますので、半液体のお持ち帰り荷物があります。 飛行機で来られる方で、ハンドラゲッジのみの方は液体が持って帰れないと思います。 その場合は事前にお伝えくだされば麹と塩を冷蔵状態でお渡ししますので、持ち帰ってできるだけ早くおうちで仕込んで頂く形にもできます。 _ また、ワインテイスティングならぬ醤油テイスティング。 8種類以上の醤油を試舐して頂きながら蔵元ごとの特徴、お醤油の違いについて学んで頂きます。 _ <日時> 12月7日 13:00-15:00 _ <場所> Rue Des francs 45,1040 Etterbeek Belgium Salon Noriko Matsushita 二階 _ <参加費(材料費込み)> 120€ ⚠作った醤油はお持ち帰り頂けます。 _ ご予約は、美容室NORIKO MATSUSHITAまでご連絡ください。 email: info@norikomatsushita.com _ ★持ち物 :筆記用具、スリッパ ★申し込みは11月23日までに全額をお支払いくださいませ。 ★定員10名とさせて頂き、メールでの予約を先着順と致します。定員に達した時点で募集締め切りとなります。 ★11月23日以降はキャンセル出来かねますのでご了承くださいませ。 _ 日本の文化でもある発酵食品。 海外にいても楽しむことができますよ! ぜひご参加ください(^^) _ 講師紹介 Marika Groen (茉莉花) [移動する発酵人] 学生時代に大きな事故にあい、生きるということについて考え方が大きく変わる。 型にはまらない自由な人生を歩み、現在は流れ着いたアムステルダムで暮らしの中の発酵食を取り戻すべく、個人的に菌の世界を追求しながら定期的に糀、味噌、発酵食のワークショップを開催。 日本帰国時には蔵見学、伝統、発酵、アートをテーマに全国を移動し、落とし込んだ情報をヨーロッパに持ち帰って伝達と浸透につとめる。 フリーのカメラマンとして素敵な人、モノ、場所を撮影。 微生物のささやきに耳を傾けること、種を植えることが趣味。 _ Malica ferments 主催。 https://www.facebook.com/malicaferments.nl/ _ ☆☆☆麴学と発酵する2日間 https://www.facebook.com/events/2951640738395063/ <日時> 12月8日 12:00-15:00(1日目) 12月9日 13:00-1600(2日目) <参加費(材料費込み)> 160€ /2日 ★同時開催の上記ワークショップにもぜひご参加ください!料金を250€にお値引きさせていただきます。 _ #belgium#belgique#ベルギー#hairsalon#japanesehairsalon#日本人美容室#日系サロン#japanesehairdresser#日本人美容師#ベルギー生活 #workshop #ワークショップ #fermentedfoods #fermentation #発酵食品 #手作り #japanesefood #日本食#malicafe_organic_vegan_food#shoyu #shoyumaking #醤油 #醤油づくり #手作り醤油

28 minutes ago
Make your own organic Shoyu with fresh Shoyu Koji from Malica ferments.This workshop includes the making of Shoyu, tasting, and a lecture._Together we learn a whole process of how Shoyu is made, and sample taste more than 8 different Shoyu from local breweries in Japan&Malica ferments made.You will be guided through the characteristic features of each brewery and get to know the different types of Shoyu category.Malica ferments has more than 20 different Shoyu in their Studio all year around. This time Marika will bring some of them to Brussels.She will share her experience and let you see the current situation of the industry in Japan.At the end of the class, you will also make your own Shoyu with fresh Koji that Malica ferments prepares. You will go home with Shoyu to look after for about a year.We will prepare Moromi in 1 liter jar so in case you are flying without a check in luggage, we can prepare refrigerated Koji and give it to you with salt, so you can make Moromi at home (as soon as possible, hopefully). If you need this, please do let us know at the time of booking._<Date and Time>December 7nd 13:00-15:00_<Price>120€⚠You can take Shoyu back home with you._<Location>Rue Des francs 45,1040 Etterbeek BelgiumSalon Noriko Matsushita 2F_ <Things to bring>Pen and notebookSlippers_For signing up or any enquiries, please email to;email: info@norikomatsushita.com_Please contact us to sign up!!★Please sign you up and pay for the workshop by November 23th.★This workshop is for 10 persons. The application will be closed when fully booked.★No reimbursement will be made with cancellations after November 23rd. _☆☆☆Kojiologyhttps://www.facebook.com/events/2951640738395063/Time: December 8nd 12:00-15:00 (1st day)December 9th 13:00-16:00 (2nd day)Fee: 160€★Sign up for both Kojiology and Shoyu workshops!The total fee will be 250€ only!! #brussels#bruxelles#ブリュッセル#belgium#belgique#ベルギー#hairsalon#japanesehairsalon#日本人美容室#日系サロン#japanesehairdresser#日本人美容師#ベルギー生活 #workshop #ワークショップ #fermentedfoods #fermentation #発酵食品 #手作り #japanesefood #日本食#malicafe_organic_vegan_food#shoyu #shoyumaking #醤油 #醤油づくり #手作り醤油
0 likes 0

Make your own organic Shoyu with fresh Shoyu Koji from Malica ferments. This workshop includes the making of Shoyu, tasting, and a lecture. _ Together we learn a whole process of how Shoyu is made, and sample taste more than 8 different Shoyu from local breweries in Japan&Malica ferments made. You will be guided through the characteristic features of each brewery and get to know the different types of Shoyu category. Malica ferments has more than 20 different Shoyu in their Studio all year around. This time Marika will bring some of them to Brussels. She will share her experience and let you see the current situation of the industry in Japan. At the end of the class, you will also make your own Shoyu with fresh Koji that Malica ferments prepares. You will go home with Shoyu to look after for about a year. We will prepare Moromi in 1 liter jar so in case you are flying without a check in luggage, we can prepare refrigerated Koji and give it to you with salt, so you can make  Moromi at home (as soon as possible, hopefully). If you need this, please do let us know at the time of booking. _  December 7nd 13:00-15:00 _  120€ ⚠You can take Shoyu back home with you. _  Rue Des francs 45,1040 Etterbeek Belgium Salon Noriko Matsushita 2F _   Pen and notebook Slippers _ For signing up or any enquiries, please email to; email: info@norikomatsushita.com _ Please contact us to sign up!! ★Please sign you up and pay for the workshop by November 23th. ★This workshop is for 10 persons. The application will be closed when fully booked. ★No reimbursement will be made with cancellations after November 23rd.  _ ☆☆☆Kojiology https://www.facebook.com/events/2951640738395063/ Time: December 8nd 12:00-15:00 (1st day) December 9th 13:00-16:00 (2nd day) Fee: 160€ ★Sign up for both Kojiology and Shoyu workshops! The total fee will be 250€ only!! #brussels#bruxelles#ブリュッセル#belgium#belgique#ベルギー#hairsalon#japanesehairsalon#日本人美容室#日系サロン#japanesehairdresser#日本人美容師#ベルギー生活 #workshop #ワークショップ #fermentedfoods #fermentation #発酵食品 #手作り #japanesefood #日本食#malicafe_organic_vegan_food#shoyu #shoyumaking #醤油 #醤油づくり #手作り醤油

28 minutes ago
🗻🗻🗻////麹学と発酵する2日間////気軽にご家庭でできる麹づくりを学びませんか?古来より日本で受け継がれてきた発酵の知恵。その真髄とも言える麹づくりを初めから終わりまで、体感しようという集いです。今回は通常3日間かかる製麹の工程を、2日に凝縮して体験して頂きます。_ <実践>原料処理の説明水切り蒸し包み込み盛り手入れ枯らし_ <講義>-お米の製麴-道具について環境、室について原料処理種麹の種類製麹工程麴の品温の経過菌糸と酵素の生成について用途別の麴の作り方(味噌、酒、醤油など)_ -麴学-糀と麹、こうじはどこから来たのか?代表的な微生物と菌の種類麴とお酒の歴史麴の役割と酵素について種もやし屋さんについて麴の生態学用途別の麴の作り方(味噌、酒、醤油など)アスペルギルス・フラバスについて欧州と日本での製麹の違い_ -発酵する暮らし-こうじの使い方様々な発酵食品について蔵元との対話、日本での発酵の旅について_ <日時>12月8日 12:00-15:00(1日目)12月9日 13:00-16:00(2日目)_ <場所>Rue Des francs 45,1040 Etterbeek BelgiumSalon Noriko Matsushita 二階_ <参加費(材料費込み)>160€ /2日⚠作った麹はお持ち帰り頂けます。_ <持ち物>筆記用具エプロンスリッパ _ ご予約は、美容室NORIKO MATSUSHITAまでご連絡ください。email: info@norikomatsushita.com★しょうゆ、こうじのワークショップどちらにもご参加いただいた方は、参加費を250€にお値引きさせていただきます。皆さまのご参加お待ちしております!★申し込みは11月23日までに全額をお支払いくださいませ。★どちらのコースも定員10名とさせて頂き、メールでの予約を先着順と致します。定員に達した時点で募集締め切りとなります。★11月23日以降はキャンセル出来かねますのでご了承くださいませ。_ 日本の文化でもある発酵食品。海外にいても楽しむことができますよ!ぜひご参加ください(^^) _講師紹介Marika Groen (茉莉花) [移動する発酵人] 学生時代に大きな事故にあい、生きるということについて考え方が大きく変わる。型にはまらない自由な人生を歩み、現在は流れ着いたアムステルダムで暮らしの中の発酵食を取り戻すべく、個人的に菌の世界を追求しながら定期的に糀、味噌、発酵食のワークショップを開催。日本帰国時には蔵見学、伝統、発酵、アートをテーマに全国を移動し、落とし込んだ情報をヨーロッパに持ち帰って伝達と浸透につとめる。フリーのカメラマンとして素敵な人、モノ、場所を撮影。微生物のささやきに耳を傾けること、種を植えることが趣味。_ Malica ferments 主催。https://www.facebook.com/malicaferments.nl/_#brussels#bruxelles#ブリュッセル#belgium#belgique#ベルギー#hairsalon#japanesehairsalon#日本人美容室#日系サロン#japanesehairdresser#日本人美容師#ベルギー生活 #workshop #ワークショップ #fermentedfoods #fermentation #発酵食品 #koji #麹 #手作り #japanesefood #日本食#malicafe_organic_vegan_food
0 likes 0

🗻🗻🗻 ////麹学と発酵する2日間//// 気軽にご家庭でできる麹づくりを学びませんか? 古来より日本で受け継がれてきた発酵の知恵。その真髄とも言える麹づくりを初めから終わりまで、体感しようという集いです。 今回は通常3日間かかる製麹の工程を、2日に凝縮して体験して頂きます。 _  <実践> 原料処理の説明 水切り 蒸し 包み込み 盛り 手入れ 枯らし _  <講義> -お米の製麴- 道具について 環境、室について 原料処理 種麹の種類 製麹工程 麴の品温の経過 菌糸と酵素の生成について 用途別の麴の作り方(味噌、酒、醤油など) _  -麴学- 糀と麹、こうじはどこから来たのか? 代表的な微生物と菌の種類 麴とお酒の歴史 麴の役割と酵素について 種もやし屋さんについて 麴の生態学 用途別の麴の作り方(味噌、酒、醤油など) アスペルギルス・フラバスについて 欧州と日本での製麹の違い _  -発酵する暮らし- こうじの使い方 様々な発酵食品について 蔵元との対話、日本での発酵の旅について _  <日時> 12月8日 12:00-15:00(1日目) 12月9日 13:00-16:00(2日目) _  <場所> Rue Des francs 45,1040 Etterbeek Belgium Salon Noriko Matsushita 二階 _  <参加費(材料費込み)> 160€ /2日 ⚠作った麹はお持ち帰り頂けます。 _  <持ち物> 筆記用具 エプロン スリッパ  _  ご予約は、美容室NORIKO MATSUSHITAまでご連絡ください。 email: info@norikomatsushita.com ★しょうゆ、こうじのワークショップどちらにもご参加いただいた方は、参加費を250€にお値引きさせていただきます。 皆さまのご参加お待ちしております! ★申し込みは11月23日までに全額をお支払いくださいませ。 ★どちらのコースも定員10名とさせて頂き、メールでの予約を先着順と致します。定員に達した時点で募集締め切りとなります。 ★11月23日以降はキャンセル出来かねますのでご了承くださいませ。 _ 日本の文化でもある発酵食品。 海外にいても楽しむことができますよ! ぜひご参加ください(^^) _ 講師紹介 Marika Groen (茉莉花) [移動する発酵人] 学生時代に大きな事故にあい、生きるということについて考え方が大きく変わる。 型にはまらない自由な人生を歩み、現在は流れ着いたアムステルダムで暮らしの中の発酵食を取り戻すべく、個人的に菌の世界を追求しながら定期的に糀、味噌、発酵食のワークショップを開催。 日本帰国時には蔵見学、伝統、発酵、アートをテーマに全国を移動し、落とし込んだ情報をヨーロッパに持ち帰って伝達と浸透につとめる。 フリーのカメラマンとして素敵な人、モノ、場所を撮影。 微生物のささやきに耳を傾けること、種を植えることが趣味。 _ Malica ferments 主催。 https://www.facebook.com/malicaferments.nl/ _ #brussels#bruxelles#ブリュッセル#belgium#belgique#ベルギー#hairsalon#japanesehairsalon#日本人美容室#日系サロン#japanesehairdresser#日本人美容師#ベルギー生活 #workshop #ワークショップ #fermentedfoods #fermentation #発酵食品 #koji #麹 #手作り #japanesefood #日本食#malicafe_organic_vegan_food

29 minutes ago
////Kojiology Camp////////////This is a crash course on Koji making and wild fermentation that’s deeply rooted in Japanese folk culture._The lesson is suitable for all level:– microbe enthusiasts– for those who want to learn about Koji and Japanese fermented food produced from it– for those who want to master how to make Koji from scratch till the end– for those who are interested in making Miso, Mirin, Shoyu, vinegar, etc– for those who want to introduce fermentation into your everyday life _Our aim is that information does not just go straight into your drawer but it would be practiced at home level and contribute to your health in body and mind.In the practical part you will master:– Prep of rice– Steaming– Mixing in Koji-kin– The transformation from rice into Koji at 24 hours mark– Cultivating Koji-kin by giving some hands– “De-Koji” at around 48 hours mark. Finishing Koji making and how to store it _As you might know, Koji making takes +48 hours. So this is a condensed workshop that you learn the whole process of 3 days in 2 days. I’ll guide you through every step so you can do it at home if you wanted to.You wouldn’t need a professional facility for this._In the theoretical part, you will learn:– Culture and history of Koji and Sake– How enzymes in Koji contribute to the fermentation– The technique to aim professional Koji making at home– Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc.– The details growth of Aspergillus oryzae– Other strains available in Asian countries– How to make Tane Koji (seed spores)– and much more… _<Time>December 8nd 12:00-15:00 (1st day)December 9th 13:00-16:00 (2nd day) _<Fee>160€ /2 days⚠You can take Koji back home with you. _<Place>Rue Des francs 45,1040 Etterbeek BelgiumSalon Noriko Matsushita 2F _<To bring>Pen and notebookSlippers  
0 likes 1

////Kojiology Camp//////////// This is a crash course on Koji making and wild fermentation that’s deeply rooted in Japanese folk culture. _ The lesson is suitable for all level: – microbe enthusiasts – for those who want to learn about Koji and Japanese fermented food produced from it – for those who want to master how to make Koji from scratch till the end – for those who are interested in making Miso, Mirin, Shoyu, vinegar, etc – for those who want to introduce fermentation into your everyday life  _ Our aim is that information does not just go straight into your drawer but it would be practiced at home level and contribute to your health in body and mind. In the practical part you will master: – Prep of rice – Steaming – Mixing in Koji-kin – The transformation from rice into Koji at 24 hours mark – Cultivating Koji-kin by giving some hands – “De-Koji” at around 48 hours mark. Finishing Koji making and how to store it  _ As you might know, Koji making takes +48 hours. So this is a condensed workshop that you learn the whole process of 3 days in 2 days. I’ll guide you through every step so you can do it at home if you wanted to. You wouldn’t need a professional facility for this. _ In the theoretical part, you will learn: – Culture and history of Koji and Sake – How enzymes in Koji contribute to the fermentation – The technique to aim professional Koji making at home – Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc. – The details growth of Aspergillus oryzae – Other strains available in Asian countries – How to make Tane Koji (seed spores) – and much more…  _ <Time> December 8nd 12:00-15:00 (1st day) December 9th 13:00-16:00 (2nd day)  _ <Fee> 160€ /2 days ⚠You can take Koji back home with you.  _ <Place> Rue Des francs 45,1040 Etterbeek Belgium Salon Noriko Matsushita 2F  _ <To bring> Pen and notebook Slippers  

norikomatsushita_bxl For signing up or any enquiries, please email to; email: info@norikomatsushita.com ★If you book for both workshops, the price will be 250 euros!! ★Please sign you up and pay for the workshop by November 23th. ★This workshop is for 10 persons. The application will be closed when fully booked. ★No reimbursement will be made with cancellations after November 23rd. ★Sign up for both Kojiology and Shoyu workshops! The total fee will be 250€ only!! _ #brussels#bruxelles#ブリュッセル#belgium#belgique#ベルギー#hairsalon#japanesehairsalon#日本人美容室#日系サロン#japanesehairdresser#日本人美容師#ベルギー生活 #workshop #ワークショップ #fermentedfoods #fermentation #発酵食品 #koji #麹 #手作り #japanesefood #日本食#malicafe_organic_vegan_food

30 minutes ago
Good morning and Happy Friday! .Image from a recent shoot for @spoonful_botanical .Such a fantastic product! 🧡 This innovative blend of the highest quality herbs, spices and fermented fruits is absolutely delicious, not to mention the health benefits it brings. Made in Co. Louth. .Check out their brand story on https://spoonfulbotanical.comShot on backdrop New Zealand by @pepperazzi_backdrops .Wishing you a lovely weekend! 🌿#productphotography #madeinireland #supportlocal #foodphotography #hautecuisines #lovemyjob #creative #spices #herbs #fermentedfoods #moodyphotography #corkphotographer #beautifulcuisines #foodartblog #creatorsie #lifeandthyme
12 likes 0

Good morning and Happy Friday! . Image from a recent shoot for @spoonful_botanical . Such a fantastic product! 🧡 This innovative blend of the highest quality herbs, spices and fermented fruits is absolutely delicious, not to mention the health benefits it brings. Made in Co. Louth. . Check out their brand story on https://spoonfulbotanical.com Shot on backdrop New Zealand by @pepperazzi_backdrops . Wishing you a lovely weekend! 🌿 #productphotography #madeinireland #supportlocal #foodphotography #hautecuisines #lovemyjob #creative #spices #herbs #fermentedfoods #moodyphotography #corkphotographer #beautifulcuisines #foodartblog #creatorsie #lifeandthyme

45 minutes ago
🌟 gut happy breakfast 🌟Egg, avo, wild salmon, sauerkraut, pickles and sourdough toast. Did anyone catch Desert Island Discs this morning with Stephen Graham? What a beautiful soul he is. Well worth a listen. #guthealth#healthyfats#feedyourbody#feedyourskin#feedyourbrain#yourfoodheals#realfoodrocks#fermentedfoods#nutritionaltherapy#wildsalmonnotfarmed#pasturedeggs#sourdough#jerf#realfoodfeed#eatrealfood#eatbetternotless#bbcradio4#desertislanddiscs#candidradio#reallife#mentalhealth#beautifulsoul@laurenlaverne @bbcradio4
4 likes 0

🌟 gut happy breakfast 🌟 Egg, avo, wild salmon, sauerkraut, pickles and sourdough toast. Did anyone catch Desert Island Discs this morning with Stephen Graham? What a beautiful soul he is. Well worth a listen. #guthealth#healthyfats#feedyourbody#feedyourskin#feedyourbrain#yourfoodheals#realfoodrocks#fermentedfoods#nutritionaltherapy#wildsalmonnotfarmed#pasturedeggs#sourdough#jerf#realfoodfeed#eatrealfood#eatbetternotless#bbcradio4#desertislanddiscs#candidradio#reallife#mentalhealth#beautifulsoul@laurenlaverne @bbcradio4

48 minutes ago
1/9
23 likes 0

ボジョレー解禁日(#^.^#)❤ 定休日なのでいろいろつまみながら まったり楽しみます 今夜のワインは Beaujolais Villages Nouveau Vieille Vigne / Maison Joseph Drouhin ボジョレー・ヴィラージュ・ヌーボー  ヴィエイユ・ヴィーニュ [2019] ジョゼフ・ドルーアン ボジョレーのフレッシュで華やかな香りが最初に広がり 濃厚でコクのある旨みが気に入りましたぁ 3本の中で1番の期待のボジョレーなのです アランデュカスのレシピで作ったニンニクのコンフィ ニンニクのコンフィと砂肝で作ったアヒージョ 庭の青山椒もたっぷり入れて美味しいよ 久しぶりに作った〆鯖 アニちゃんが怖いから冷凍しておきました 脂乗り乗りで美味しかったぁ 赤大根は自家製ニンニク味噌にチョルーラホットソースを隠し味 お酒で伸ばして味の調節してね グリルで焼けば簡単で美味しいよ 沢山あるラフランス 生ハフェタをトッピングしてEXVオリーブオイルに岩塩 簡単だけど間違いなし ワインにもめちゃ合うよ ドライイチジク・カマンベールチーズ・くるみ・ブラックオリーブ 切って並べるだけの簡単つまみ ・ ・ニンンニクコンフィと砂肝のアヒージョ ・〆鯖 ・赤大根のニンニク味噌大根 ・ラフランス生ハム ・盛り合わせ 今年の我が家のボジョレー達 ・Beaujolais Villages Nouveau Vieille Vigne / Maison Joseph Drouhin ・Beaujolais Villages Nouveau Cuvee Centenaire / Louis Tete ・Beaujolais Villages Nouveau Cuvee Speciale Vieille Vigne / Domaine Les Gryphees #beaujolais#beaujolaisnouveau#ボジョレー #josephdrouhin#beaujolaisvillages#ahijo #〆鯖#ボジョレーヌーヴォー#garlicconfit #ラフランス#fellowボジョレー#fermentedfoods #food#foodie#instagood #healthy#foodporn#foodstyling #糖質オフ#instafood#homecooking #dinnertime#Glutenfree#グルテンフリー #foodphotography#japanese#yummy #フーディテーブル#デリスタグラマー

53 minutes ago
For those times when you don't want to feel left out, take along a few bottles of our sparkling kefir! It's the perfect beverage to substitute alcohol without having to fall back on sugary sodas or juices.⠀⠀#kefir #waterkefir #guthealing #guthealthyfood #healthyguthealthymind #gutflorawarriors #fermentedfoods #fermentation #ferments #probiotics #alkalinediet #gingerkefir #gingerroot #lemonshot #eattogrow⠀#foodie #foodblog #healthycooking #health #jerf
2 likes 0

For those times when you don't want to feel left out, take along a few bottles of our sparkling kefir! It's the perfect beverage to substitute alcohol without having to fall back on sugary sodas or juices.⠀ ⠀ #kefir #waterkefir #guthealing #guthealthyfood #healthyguthealthymind #gutflorawarriors #fermentedfoods #fermentation #ferments #probiotics #alkalinediet #gingerkefir #gingerroot #lemonshot #eattogrow#foodie #foodblog #healthycooking #health #jerf

57 minutes ago
Find the delicious recipe for this salad over on our website! Made using the incredible fermented tea leaves from the @lostteacompany (new to our shelves!). 🌱
7 likes 3

Find the delicious recipe for this salad over on our website! Made using the incredible fermented tea leaves from the @lostteacompany (new to our shelves!). 🌱

1 hour ago
1/2
2 likes 1

Made by @meowmeix Double tap for your gut health! ❤️ *Swipe to see probiotic foods*⠀ .⠀ Prebiotic and probiotic food go hand and hand when it comes to caring care of your gut health. Prebiotics are the typer of fiber that feed the good bacteria in your gut. This helps the bacteria produce nutrients for your colon & leads to a healthier digestive system.⠀ .⠀ Probiotics, on the other hands, are the LIVE bacteria found in some foods and supplements. Making sure you have a good healthy balance of gut bacteria aka gut flora will help support your immune system and helps regulate inflammation.⠀ .⠀ In this modern age, there are many things wrecking our good gut bacteria or damaging our digestive system. Some items on that list include antibiotic use, overconsumption of alcohol, sleep deprivation, chronic stress, aspirin, and ibuprofen. Give yourself a leg up by incorporating these foods in your diet!⠀ .⠀ Prebiotics foods:⠀ Apples - are rich in pectin fiber⠀ Asparagus - rich in prebiotic fiber & antioxidants⠀ Garlic - great for flavoring foods & gives prebiotic benefits⠀ Onions - rich in inulin & FOS⠀ Banana - good source of fiber⠀ Oatmeal -  rich in beta-glucan fiber⠀ .⠀ Probiotics⠀ Sauerkraut - fermented cabbage⠀ Kombucha - a healthy fermented tea with fruit⠀ Pickles - fermented cucumbers⠀ Yogurt - fermented dairy or coconut milk⠀ Miso soup - fermented soups⠀ Kimchi - fermented vegetables⠀ .⠀ .⠀ Source: HealthLine.com⠀ .⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #cleaneating #healthyeating #nutrition #cleaneats #mealprep #foodprep #fitfood #protein #weightloss #mealplan #paleo #healthychoices #mealprepsunday #healthyfood #mealprepping #macros #mealprepmonday #flexibledieting #fruit #prebiotic #probiotic #guthealth #fermentedfoods #healthyliving #holistichealth #healthylifestyle

diets_and_supplements Very helpful post, thanks 😉

1 hour ago
1/3
10 likes 0

・ 🌱わたしが塩麹/醤油麹ワークショップを開催する理由🌱  それはずばり"五感で体感して欲しいから"。 塩麹は塩と麹と水を混ぜるだけで出来るし、丁寧な作り方もネットにそれはそれはたくさん載っています。  それをわざわざ時間とお金をいただいてお伝えしているのは、自分で見て、聞いて、嗅いで、触って、食べて欲しいからです。2時間半かけてそれを全て経験することで、ネットからでは得られない膨大な情報を吸収して、そしてもし"あ、これいいな"と思ったらお家でも発酵ライフを続けていって欲しいと思っています。  塩麹や醤油麹が来てくださった方々の"当たり前"になるように、今のわたしに出来ることをこれでもかと詰め込んでいたら参加者の方から嬉しすぎる感想を頂きました!(写真2枚目) ヨガと発酵ごはんから、先月の醤油麹ワークショップ、今回の塩麹ワークショップとリピートしてくださっている方からの言葉なので尚更嬉しいー😭✨✨  ----------  次に予定しているイベントはアトピーに悩むママに向けた"お片づけとごはんのお話会" です(写真3枚目) こちらは発酵の話というよりももっとシンプルに"食べること"についてお話しする予定です。ネットに情報はたくさん出ているけど、結局何を食べたらいいのか、食べることについてどう考えたらいいのか。アトピーの方にもそうでない方にもすぐに実践して頂ける内容なので、ピンと来た方はぜひお越しください😊残席2席となっています。  -------------------- 🔸11/30(土) アトピーに悩むママへ。お片づけとごはんのお話し会 @世田谷 ↪︎詳細、申込みは👉へ @saori_yonemura  🔸12/1(日) アフリカン発酵居酒屋@恵比寿 ↪︎満員御礼💕  🔸12/8(日) ヨガと発酵ごはん@両国 ↪︎詳細、申込みをご希望の方はDMください😊 --------------------  #発酵ワークショップ #よねごはん #発酵ごはん #発酵 #発酵マイスター #手作り塩麹 #恵比寿 #恵比寿料理教室 #fermentation #fermentedfoods #foodie

1 hour ago
1/3
6 likes 0

My super garlicky (@growingpeople ) mixed fermented tomatoes with pink peppercorns on toasted sourdough for breakfast 🙏💚🌱 #gratitude #fermentedfoods #veganonabudget #nofoodwaste

1 hour ago
SOUR POWER @pollenbakery All restocked with kimchi, krauts & pickles.Get your sour power on 💪Photo @pollenbakery #ferments #fermentedfoods #kimchi #misokimchi #sauerkraut #pickles #pickling #ancoats #ancoatsmcr #manchester #mcr #sourpower #fermentation
25 likes 0

SOUR POWER @pollenbakery All restocked with kimchi, krauts & pickles. Get your sour power on 💪 Photo @pollenbakery #ferments #fermentedfoods #kimchi #misokimchi #sauerkraut #pickles #pickling #ancoats #ancoatsmcr #manchester #mcr #sourpower #fermentation

2 hours ago
Remember that giant cabbage I harvested? This is her after six weeks of fermenting 🙌🏻 I swear this is the best kraut I’ve ever made. The two toned colour is because I used a red cabbage leaf as my follower and the colour has seeped out.  It doesn’t add anything to the flavour but I think it looks lovely.  There is a small amount of caraway seed in this batch because I am rather fond of a caraway kraut.  There is always about a 2% salt ratio in my sauerkrauts.The jar is a half gallon bar jar so while it’s a decent amount, I’ll still work my way through this rather quickly 😊
147 likes 12

Remember that giant cabbage I harvested? This is her after six weeks of fermenting 🙌🏻 I swear this is the best kraut I’ve ever made. The two toned colour is because I used a red cabbage leaf as my follower and the colour has seeped out. It doesn’t add anything to the flavour but I think it looks lovely. There is a small amount of caraway seed in this batch because I am rather fond of a caraway kraut. There is always about a 2% salt ratio in my sauerkrauts. The jar is a half gallon bar jar so while it’s a decent amount, I’ll still work my way through this rather quickly 😊

bilberry_hill I would love to try this as I love a good sauerkraut. So what's the process? Do you just shred the cabbage, put it in the jar with some sprinklings of salt here and there and then seal the jar? And is the 2% salt by weight or by volume? Eager to try :)

2 hours ago
It's getting hot in here! 🔥 Made with chillies and jalapeños, our 'Feel The Heat' Sauerkraut is ideal for adding some warmth to your salads, veggie burgers and hot dogs this autumn. #justaddraw
16 likes 2

It's getting hot in here! 🔥 Made with chillies and jalapeños, our 'Feel The Heat' Sauerkraut is ideal for adding some warmth to your salads, veggie burgers and hot dogs this autumn. #justaddraw

2 hours ago
Tuna & smoked cheddar, baby spinach & kale with fermented salsa, citrus furikake & avocado
3 likes 1

Tuna & smoked cheddar, baby spinach & kale with fermented salsa, citrus furikake & avocado

3 hours ago
////Kojiology Camp////////////This is a crash course on Koji making and wild fermentation that’s deeply rooted in Japanese folk culture._The lesson is suitable for all level:– microbe enthusiasts– for those who want to learn about Koji and Japanese fermented food produced from it– for those who want to master how to make Koji from scratch till the end– for those who are interested in making Miso, Mirin, Shoyu, vinegar, etc– for those who want to introduce fermentation into your everyday life _Our aim is that information does not just go straight into your drawer but it would be practiced at home level and contribute to your health in body and mind.In the practical part you will master:– Prep of rice– Steaming– Mixing in Koji-kin– The transformation from rice into Koji at 24 hours mark– Cultivating Koji-kin by giving some hands– “De-Koji” at around 48 hours mark. Finishing Koji making and how to store it _As you might know, Koji making takes +48 hours. So this is a condensed workshop that you learn the whole process of 3 days in 2 days. I’ll guide you through every step so you can do it at home if you wanted to.You wouldn’t need a professional facility for this._In the theoretical part, you will learn:– Culture and history of Koji and Sake– How enzymes in Koji contribute to the fermentation– The technique to aim professional Koji making at home– Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc.– The details growth of Aspergillus oryzae– Other strains available in Asian countries– How to make Tane Koji (seed spores)– and much more… _<Time>December 8nd 12:00-15:00 (1st day)December 9th 13:00-16:00 (2nd day) _<Fee>160€ /2 days⚠You can take Koji back home with you. _<Place>Rue Des francs 45,1040 Etterbeek BelgiumSalon Noriko Matsushita 2F _<To bring>Pen and notebookSlippers  
11 likes 1

////Kojiology Camp//////////// This is a crash course on Koji making and wild fermentation that’s deeply rooted in Japanese folk culture. _ The lesson is suitable for all level: – microbe enthusiasts – for those who want to learn about Koji and Japanese fermented food produced from it – for those who want to master how to make Koji from scratch till the end – for those who are interested in making Miso, Mirin, Shoyu, vinegar, etc – for those who want to introduce fermentation into your everyday life  _ Our aim is that information does not just go straight into your drawer but it would be practiced at home level and contribute to your health in body and mind. In the practical part you will master: – Prep of rice – Steaming – Mixing in Koji-kin – The transformation from rice into Koji at 24 hours mark – Cultivating Koji-kin by giving some hands – “De-Koji” at around 48 hours mark. Finishing Koji making and how to store it  _ As you might know, Koji making takes +48 hours. So this is a condensed workshop that you learn the whole process of 3 days in 2 days. I’ll guide you through every step so you can do it at home if you wanted to. You wouldn’t need a professional facility for this. _ In the theoretical part, you will learn: – Culture and history of Koji and Sake – How enzymes in Koji contribute to the fermentation – The technique to aim professional Koji making at home – Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc. – The details growth of Aspergillus oryzae – Other strains available in Asian countries – How to make Tane Koji (seed spores) – and much more…  _ <Time> December 8nd 12:00-15:00 (1st day) December 9th 13:00-16:00 (2nd day)  _ <Fee> 160€ /2 days ⚠You can take Koji back home with you.  _ <Place> Rue Des francs 45,1040 Etterbeek Belgium Salon Noriko Matsushita 2F  _ <To bring> Pen and notebook Slippers  

norikomatsushita_bxl For signing up or any enquiries, please email to; email: info@norikomatsushita.com ★If you book for both Koji and shoyu workshops, the price will be 250 euros!! ★Please sign you up and pay for the workshop by November 23th. ★This workshop is for 10 persons. The application will be closed when fully booked. ★No reimbursement will be made with cancellations after November 23rd. ★Sign up for both Kojiology and Shoyu workshops! The total fee will be 250€ only!! _ #brussels#bruxelles#ブリュッセル#belgium#belgique#ベルギー#hairsalon#japanesehairsalon#日本人美容室#日系サロン#japanesehairdresser#日本人美容師#ベルギー生活 #workshop #ワークショップ #fermentedfoods #fermentation #発酵食品 #koji #麹 #手作り #japanesefood #日本食#malicafe_organic_vegan_food

last month
Advertisement
Made with and