Shoyu

This is going to take awhile… but I picked up some koji rice in Honolulu and decided to try and brew shoyu (soy sauce).  It is not a terribly complicated process but will take up to 6 months.  Basically it is kneading a log of cooked soy beans, koji rice (bacterial inoculated rice) and wheat flour, except I am using rice flour, so truly it  is considered tamari. The log is then sliced and set aside for a couple of days to grow mold. Then it will be dried, covered with a 20% salt brine.  Then I wait. :Pshoyu1 shoyu2 shoyu3 shoyu4 shoyu5 shoyu6 shoyu7 shoyu8

Name change…

Not that anyone is paying attention, but, I have changed the name of the blog.  Probably the most popular question when people find out I am a vegan is “What do you eat”?  The answer, of course, is I eat what you do except it if it walked, flew,  or swam, not so much.

Anyway, I am feeling a little more vocal what with the assault on Kauai by multinational corporate experimental “agriculture”.  We will see what happens.  Mostly though, I will continue to share my ideas of what makes good food…