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 | Daily | Episodes | 28 | Founded | 4 months ago |
|---|---|---|---|---|---|
| Language |  Japanese | Number of Listeners | Categories | FoodArts |
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だんだんと発酵の世界へぐいぐい引っ張られている毎日です。フランスでの横のつながりもできてきて、とても楽しくて、やりがいのある、ワクワクな毎日を過ごしています。
3月のアトリエについて
＼対面味噌作りレッスン／
・3/9(月)ひよこ豆味噌作り
・10:30〜13:30
・発酵ランチ付き
・75€（約1kgの味噌を仕込みます。+5€で2kgに変更可能）
・Brétigny sur Orge (パリ南郊外 RER C線)で行います
＼オンライン味噌作りレッスン／
・3/16(月) 米... more
今回は、日本の伝統的な酵母「酒種酵母（さかだね）」についてお話ししています。
そやし水づくりから始まる酒種酵母の仕組み、麹の酵素や乳酸菌、酵母がどのように関わり合って発酵が進むのか。
そして、フランスで実際に試してみたからこそわかった、うまくいかなかった話や、発酵に必要な「時間」についても正直に共有しています。
レシピではなく、発酵についての気づきや考察として聞いてもらえたら嬉しいです。
アトリエ情報 : cantinezen.com/ateliers
Chart Rankings
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #194 | Japan/Arts/Food |
Audience Metrics
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 4 months ago and published 28 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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