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そのまま

The art of living

Life is beautiful and full of amazing.
You just forget the fact sometimes.
Deep breath, deep breath....
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The art of living_d0264484_16402842.jpg

The art of living_d0264484_16404738.jpg
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# by ensrilanka | 2017-11-17 16:38 | Diary

Home made Koji

This is a homemade method of making Koji with your familiar tools in your kitchen, not with special tools for professional.

  1. Soak white rice in the water till the rice can be crush and grid into powder by your fingers.
    (preferable 24hrs in winter, 12hrs in summer)
    ※ Slightly polished or sprouted brown rice can be used instead.
  2. Drain and let the rice stay in a colander 2hrs before next step, steaming.
  3. Prepare for hot water and steamer with wet steaming cotton.
    Steam the rice for 40-60mins and check the softness by squeezing a few grain of rice by your fingers.
    When the grains stick each other but not feeling too soft, it would be a sign to go forward.
    ※Wooden/Bamboo Steamer is preferable in order to avoid rice gets too sticky/ gooey as the material can absorb the excess moisture during steaming.
  4. Have an enough space ready on the able, and spread the rice and let it cool down to 45℃ preferably in warm environment
  5. Measure the Tane-koji( starter) as 1~3g/ rice1kg, and spread the steamed rice evenly and sprinkle the seed koji carefully in the following 3 steps 3times, while not letting the rice to cool below 30℃.
    First, evenly on the top surface,
    Second, flip the rice upside down
    Third, mix and turn evenly.
  6. Gather all the rice and wrap it in airily cloth and cover it with blanket, and keep it warm, 32~38℃, with a hot water bottle for 48 hrs.
  7. At 8-12 hrs from the step6, you may open the cloth and give it mix for making temperature and moisture even.
    Depending on the condition, you may not mix at this stage.
  8. After 24 hrs from the step6, unwrap the cloth, break up the lumps into each singe grains and mix well, and wrap it up again.
    Keep it warm. At this stage, as koji produces its own heat, make sure that the temperature is below 45℃, ideal range 38-42℃.
  9. After 48hrs from the step6, check the flavour, appearance and fragrance and decide the timing of finishing up the fermenting process. It should taste and smell similar to cooked chestnuts.
  10. Dried up the Koji if necessary.





# by ensrilanka | 2017-11-17 04:01 | fermentation

Restarted Japanese fermentation practice

My first batch koji making here has started!!! Tonight it will be done and be checked by my brand new micro scope!!!
The aroma has already come out from my bed where the koji is on process.
It's so exciting. Everything would start from koji in terms of Japanese fermentation.
I'm grateful to make it possible here.
Restarted Japanese fermentation practice_d0264484_18463243.jpg
when you live naturally as it is, it's getting fermented.
When you defy nature, it becomes putrid.
translated by Nanda






# by ensrilanka | 2017-11-16 18:45 | fermentation

Back to the place I was keen to be....

Finally!! I came back here I used to be for a while last year.
On the first morning, I took a walk around to confirm how it was going on!! And yes, the beautiful sunshine were around me as always. It was too lovely to be..
I got emotional over every little single things at the each moment. I was almost crying with complicated feeling inside me.
Back to the place I was keen to be...._d0264484_22460678.jpg
Back to the place I was keen to be...._d0264484_22461708.jpg
I could see some good friends again who work still here or stay around here.
I joined an event one of the friends involved.
I went trek to Dart Moor National Park that it is the best place to catch up with a friend for the first time in a while. ( writing a post about it later)
The best thing here is that I can see my fermentation and life mentor in the west and can work with her.

But at the same time, I don't feel quite myself and feel confusing a bit.
As I have noticed last year, a harmonious and peaceful community that this college is expected to be has a lot of contradiction and limitation. The philosophy is good, but the essential qualities cannot follow it. The situation is not improved enough rather getting worth.
Also, it’s sometimes hard to get along with many people under hustle and bustle environment as everybody is.
I need a space and spend time on my own or just would like to stay with a few friends who can communicate dispassionately. I keep trying to learn how to get along with myself through the process.

This experience would be good for my self-introspection. Of course, there are no perfect place for us. I would just keep doing things that can let myself grow.
On the next post, I would rethink about what makes me come here.




# by ensrilanka | 2017-11-13 05:29

(Arrival at England) time travel

Yes Yes, I came back to England on 29 October.
(Arrival at England) time travel_d0264484_22451590.jpg
(Arrival at England) time travel_d0264484_22452223.jpg
The trip to get there from Japan was incredibly gorgeous, feeling like a cosmic travel!! By the contrast with the annoying visa trouble I have experienced for coming in England, it made me feel it more stunning and impressive.
In fact, I was welcome with truly beautiful sunrise. I appreciated all the opportunities to make it happened.
(Arrival at England) time travel_d0264484_22462748.jpg
(Arrival at England) time travel_d0264484_22462148.jpg






# by ensrilanka | 2017-11-12 00:42

Medical anthropologist/ Human ecologist, loving fermentation, handworks, nature....
by Nanda

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