Homemade Chickpea Miso ☆ ひよこ豆味噌の作り方

Kuvings C7000S Whole Slow Juicer Elite
https://www.amazon.com/gp/product/B01...

クビンス サイレントジューサーJSG-641M
https://www.amazon.co.jp/gp/product/B...

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Ingredients:

1000g chickpeas
1000g koji
400g salt

Instructions:

1. soak chickpeas overnight then cook until it softens.
2. mash chickpeas. mix with koji and salt.
3. put the mixture into a bucket or container.
4. leave in a cool dark place for at least 6 months.

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I often use iHerb to get organic ingredients.

HP : http://www.iherb.com/?rcode=YOY970

Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)

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「材料」
ひよこ豆　1kg
麹　1kg
塩　400g

「作り方」
１、ひよこ豆を一晩浸水し、柔らかくなるまで茹でます。
２、ひよこ豆を潰します。
３、潰したひよこ豆と麹と塩を混ぜます。
４、容器に空気がなるべく入らないように入れていきます。
５、最低半年くらいは冷暗所で保管します。

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Equipments & etc:

Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE VideoMic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Software : Adobe Premiere Pro CC / FilmConvert

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• Licence

  • Licence YouTube standard