Miso in miso out

In these days I need to make a lot of preparation, boiling jars, setting up pots and ingredients. Last miso is ready to be taken out and a new one needs to start brewing from scratch. All organic ingredients grown in Italy.

Some of the first jars. Over 17 kg this round from the first big bucket and about another 7 kg still resting in another smaller bucket.

Miso making days 2017

Thanks to the good stars around, I managed again this year to prepare maybe the "king" of soy products. Starting from scratch of course... from the very basics, here's to you all my miso making days!

Once upon a farm

A few days ago, while talking to a very good friend, I noticed that he was reading something different... so later I asked him about the book that he was holding and almost like it was the most normal thing he said: "I bought it online some time ago, for a couple hundred euros. Check it out!" When I did, I couldn't believe the amazing treasure that was open in front of my very eyes.

"The experinced farmer" from Cosimo Trinci

with the preface of Abbot Genovesi

Reprinted in Naples MDCCLXIX 1769

Soy family picture

Busy busy morning... getting things ready and get a good family picture, squeezing out of just 400 grams of organic soy a whole set of products. Here they are:
soymilk, okara, tofu, miso paste.

Umeboshi made in Italy

 In these days starts the first Ohme made experimental batch of a very common japanese food ingredient: it's umeboshi, the salty plums that are added as a side dish or inserted in the classic rice-balls.

Spirulina feast!

In these days we've been treating ourselves really well with super healthy food... we feasted on spirulina using three different kinds of it, from different sources: two dry and one fresh too... which is really an amazing super food!

Seed savers online shop

This is too important not to share, bookmark and keep checking this link: it's the Seed savers exchange online shop. Check it out!