#3GoodThings #ThreeGoodThings
1) #Kimochi #SilverBells Christmas sale - it has been going on annually for years and I never paid much attention. It’s kind of amazing.
2) Bought local 5-year-aged #Umeboshi, Ume paste with shiso seeds, local #Miso & #tamari (byproduct of making the miso), #Local #Furikake from the #ume farmer, and some handmade #ramen bowls that are simple and lovely…
3) Cooked dinner with our haul! (Used the precious stuff sparingly.)

Sashimi my way

Smoked salmon with mackerel roe, tuna marinated in tamari with lime shavings and raw salmon with teriyaki

HD: https://www.flickr.com/photos/jokinlacalle/53762039566

#salmon #smokedsalmon #redtuna #smoked #marinated #tamari #teriyaki #lime #japan #sashimi #rawfish

Roasting #sriracha & #tamari nuts.

Making white bean miso, day 19: Harvested a bowl of tamari that was pooling on top of the miso. The traditional way soy sauce was made, I believe. The flavor is very bean like, but nice, like salty fruity umami bean water. As you can see, the color is light amber. My understanding is that tamari pooling on top early on signals the miso is too wet (which I was suspecting). I'm curious to see how it will develop, since it's still on the wet side.

#tamari #miso #fermentation #umami #phaseolusvulgaris #makingmiso

#Smoked #tamari & #Sriracha #nuts.

Looking for a unique #holiday #gift made locally if you're in the #SanFrancisco #BayArea, check out #SharedCultures products of #Miso and #Tamari https://www.shared-cultures.com/products