Anybody would like to listen to what we talk about miso and shoyu, please click on the buttons below. We covered origin of miso in the past week, and created shoyu tasting today to discuss a little bit about facts behind. We will continue to speak about miso and shoyu along with Washoku history, since they take a great part of Washoku cuisine and culture, in our opinion.
Vodcast we took today will be published when it's edited. We filmed us sharing Japanese breakfast, Ichijyu Issai 一汁一菜 and Yakimono 焼き物 Miso Marinated Chilean Sea Bass on Hida Konro, accompanied by local and Japanese sake.
Please stand by.
Kanpai!
-WR
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