Wow these videos are great, so relaxing and meditative. They make me miss the Japanese countryside and my host mother's cooking! Thank you for sharing the link.
I do not know the location.
Possibly from the milk and miso that she uses for cooking, it may be Nagano.
Nagano agricultural cooperative milk, Yatsugatake milk, Kobuchizawa milk, Shinshu miso is used.
There are a forest and a small hot spring and is an ideal place here.
I want to emigrate here if possible. (^^)
Azumino is recommended as a candidate for migration destination in Nagano.
Azumino is characterized by beautiful water and beautiful country scenery.
Azumino is close to Matsumoto-shi.
Matsumoto city is convenient for access to Tokyo and Nagoya.
I would like to answer information about migration if you create a new thread.:emoji_blush:
I intend to write it about the eating habits of the country here.
For example, I want to introduce edible wild plant collecting or fermented food.:emoji_hugging:
I intend to write it about the eating habits of the country here.
For example, I want to introduce edible wild plant collecting or fermented food.:emoji_hugging:
After three months in a cold and dark place, it is ready to be consumed (although it is better to wait at least six months)
Umeshu should be allowed to ripen for at least nine months.
How to make Umeshu
"Umeboshi"
An "umeboshi" is a shiozuke (a salted food) of ume (Japanese apricots), which is dried in the sun after being preserved in salt.
While umeshu (ume liquor) is prepared from aoume (unripe ume), umeboshi are made with fruits picked ripe in or around June.
The prominent characteristic common to all types of umeboshi is a strongly acidic taste.
How to make Umeboshi
An "umeboshi" is a shiozuke (a salted food) of ume (Japanese apricots), which is dried in the sun after being preserved in salt. While umeshu (ume liquor) is prepared from aoume (unripe ume), umeboshi are made with fruits picked ripe in or around June. The prominent characteristic common to all types of umeboshi is a strongly acidic taste.
Thanks for posting this. To me, umeboshi were an acquired taste. While I liked nattou immediately and have it at least once a week - my wife can't stand it - it took me quite a while to get used to umeboshi. It's a perfect supplement for athletes and I always bring some on longer bicycle rides.
I think that natto is a perfect food.
I eat natto every morning.
It seems that natto will become the highest purport if mixed about 400 times. "How to eat delicious natto by gourmets Rosanjin"
In my home, I eat natto in raw eggs.
Because I do not smell the natto when I eat with an egg. "How to make NATTO"
Purchase of Bacillus natto. Amazon | 家庭製造用 粉末納豆菌3g✕5本セット （納豆で10～30Kg相当） | 糀屋三左衛門 | 麹 通販
This was my wife's breakfast this morning, a few leftover greens for the noodles, and a couple other things.
Our daughters ate seasonal tsukushi back in daycare. They'd go out in the morning and collect it, bring it back and the cooks would make it part of lunch.
There are some places out in the hills here that specialize in 山菜. And some others where the owner/cook is a hunter, serving ジビエ type things.
In grade school, one daughter's summer research project was making umeboshi with her grandmother.
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This is a box on our porch right now (500ml can for scale):