米麹を作ります。大豆を焚いておきます。Make 'Koji' (malted rice) and boil beans.
大豆、塩、麹を混ぜ合わせつぼの中へ。途中数カ月おきに天地返しをして11月ごろ出来上がりの予定！
Smash the boiled beans and mix well with salt and Koji. Put them in a pot and keep it for 8 months or so at room temperature . You need to mix the dough ever a couple of month though.
今日はザリトルカントリースクールの講師の一人となってくれるアンマリー宅を訪問。旦那さんのウィルが麹みそを作るというので楽しみに出かけました。アンマリーはデンマーク出身。ご主人のウィルさんと、ヨーロッパやアメリカに料理を教え歩いたそうです。特にアンマリーは’マクロビオティック’や野菜類を使用する料理がお得意分野。日本から始まったこのマクロビ料理。日本人の先生にも習い、勉強をしたアンマリーは日本食も大好き。健康料理教室とともに、料理での病気のカウンセリングなどもやっています。みそも納豆も甘酒や昆布茶その他のいろんなものを手作りします。この5月には彼女の本が出版されるそうです！いやはや、ウィスコンシンのこんな田舎で手作りみそを作っているとは！！
I never expected to see someone making Miso at home here in Wisconsin!!!!!!
We visited Anne-Marie & her husband Wil to see them making Miso ! Anne-Marie from Denmark and Wil from Florida taught healthy cooking around Europe and USA for a long time! Her speciality is 'Macrobiotic'. She learned from Japanese people (Macrobiotic is originally from Japan) She also does Curative Cooking and Nutritional Counseling for life. They make Miso, Natto, Kombu-cha and lots of stuff like this by themselves. Here in Wisconsin, there are a lot of people who have unique skills!!
We have great courses which you can learn about Organic agriculture, Healthy foods, Rural skills with fun hands on activities!
Check our web site! http://thelittlecountryschool.com
May special:
Wild Cooking Best season! Farmers Market Open Amish shops Open Apple blossoms
Planting season Outdoor season start Green Green Wisconsin!
June 8th - June 28th Seeking some monitoring students!
Contact us through our website!
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