パリ発・発酵通信
Cantine Zen Chihoパリで味噌や麹の発酵教室を主催している上級麹士ちほが、フランスでの生活や発酵のこと文化の違いなどお話ししてます。
| Publishes | Twice monthly | Episodes | 37 | Founded | 9 months ago |
|---|---|---|---|---|---|
| Language |  Japanese | Number of Listeners | Categories | FoodArts |
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世の中にはいろんな種類の麹調味料が存在します。私の場合は、4種類を基本としてそれをある時はこう使い、ある時はああ使い、と言うふうに使い分けしています。あくまで私が使う時の使い分けの方法です。参考になれば嬉しいです☺️
📣新しい試み
私のサイトでニュースレターにご登録いただいた方に麹のトリセツをPDFでお配りしてます！麹生活始めてみたいけど、何からやれば良いかわからない！と言う方はぜひ目を通してみて下さい😆
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玉ねぎ麹は、発酵によってただの玉ねぎを「うまみの宝石」に変えてくれます。玉ねぎに元々含まれるグルタミン酸が発酵で何倍にも増幅され、辛味は消えて、甘みとうまみだけが残る。そしてこの発酵に欠かせないのが、良質な塩。フランスには、昔ながらの製法で作られた素晴らしい塩がたくさんあります。
🔗 「玉ねぎ麹で作る、冷製スープ3種」アトリエ — 8月4日
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上級麹士の資格を取る前、ヨーロッパで手に入る種麹で麹を作っていた頃の話。いつも「もふもふ」の白い見た目にならず、毎回失敗したと思っていました。でもちゃんと発酵していて、塩麹・醤油麹・玉ねぎ麹にして問題なく使えていたんです。何年も後になってようやくわかったこと——それは失敗じゃなくて、ただ違うタイプの種麹だったということ。当時「失敗」だと思い込んでいたことは、実は失敗じゃなかったのかもしれません。
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麹作りって難しそう、失敗したら怖い…そう思って踏み出せない人へ。
実は麹作りで一番大変なのは心理的ハードルだけ。やることは環境を整えるだけで、あとは麹菌が48時間勝手に働いてくれます。
怖かったらお米300gから。手を動かしてみると、拍子抜けするほど簡単です。というお話をしました😊
インスタフォロー🇯🇵嬉しいです❤️
🔗cantine_zen
アトリエ情報・お申し込みは以下より👇
⚠️アトリエ情報は日本語表記もあります！
Cantine Zen
Chart Rankings
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #145 | Japan/Arts/Food |
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Listeners, social reach, demographics and more for this podcast.
| Listeners per Episode | Gender Skew | Location | |||
|---|---|---|---|---|---|
| Interests | Professions | Age Range | |||
| Household Income | Social Media Reach | ||||
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パリ発・発酵通信 launched 9 months ago and published 37 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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