Basic Recipes
We have collected some basic fermentation recipes from TANICA.
Just by making a few simple fermented foods, you can expand your cooking repertoire!
Plain Yogurt
Yogurt is a dairy product fermented with lactic acid bacteria or bifidobacteria and has a smooth texture and sour taste. You can make your own homemade yogurt with Yogutia.
Heavy Cream Yogurt
Yogurt made with fresh cream is a rich and rich yogurt that allows you to enjoy the flavor of milk that you can”t taste with store-bought yogurt.
Soy Milk Yogurt
Yogurt can be made not only from milk, but also from soy milk. Soy milk yogurt is very healthy with plenty of healthy ingredients derived from soybeans. It is also recommended for those who don”t like yogurt.
Salt Koji
A seasoning made from rice koji and salt.
It contains salty, sweet, and umami flavors and can be used in a variety of dishes. It can also be used to marinate meat and fish to break down their proteins and make them tender.
Soy Sauce Koji
A fermented food made by adding rice koji to soy sauce. It is a uniquely Japanese fermented seasoning that combines the sweetness of rice with the flavor of soy sauce. When meat or fish is marinated in it, it removes the distinct smell and brings out the umami in the food.
Amazake
A traditional Japanese sweetened beverage made from rice koji. It is an ingredient of sake, but does not contain alcohol at this stage. The B vitamins in amazake help with sugar metabolism and fat burning. It is also expected to improve high blood pressure, diabetes, and cholesterol levels.
White Miso
Miso is a fermented mixture of soybeans, salt, and koji. White miso has less salt and more sweetness than regular miso. Miso contains large amounts of high-quality protein from soybeans.
Natto
Natto is a fermented food made by fermenting soybeans and the bacillus natto. Natto’s distinctive odor and consistency are produced by the bacillus natto, which breaks down the components of the soybeans. The nattokinase in natto can be expected to have a blood-thinning effect.
Slow cooking chicken breast
By using yogurt tier, you can make a moist and juicy salad chicken. It’s very easy because you just have to leave it and it’s done.
Onsen Eggs
The yolk is semi-cooked and the egg white is softer than the yolk. This exquisite firmness, which is different from that of a half-boiled egg, is due to the difference in temperature at which the yolk and the white harden, and is called “onsen eggs” because it can be made simply by soaking it in a hot spring at 149-154°F for about 30 minutes.