Quote:
Originally Posted by chrissyboy
Hi Taln,
How are you going to make your hummus/miso soup? Are you going to make miso from chick peas?
Thanks for that link. Its potentially very useful although I have still not come up with a supplier. The sake connection idea could be productive though. I have also tried previously to get Kasu - sake lees in the UK but have not had any success. The answer may be to make my own sake and make my own kasu as a by product.
Cheers Chris
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I thought about the "grown your own" solution with the koji too, but the risk is pretty high if the wrong mold grows. Might work for the kasu, though.
The hummus-miso is going to take a bit of research, but given the main ingredients its seemed like and interesting direction to take it in. I have always regarded the kitchen as my incognito chemistry lab, with cookbooks as simply some one else's experimentation journals.