I go through 10 pounds of morels a week at my restaurant. Now I’m growing koji on excess trim. Nothing wasted2yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
First Post Here! Playing Around With My Ferments. Japanese Mountain Potato in Amazake Beurre Monte With Pine Nut Miso3yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
Fried ricotta stuffed pumpkin blossoms on a bed of squash mole made with burnt zucchini bread miso2yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
Beets Marinated In Fermented Piquillo Pepper, Tarragon Ash and Buckwheat Shio Koji3yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
I made Tortellini With Pine Nut Miso, Ricotta, and Preserved Lemon Filling3yr ⋅ TheDrinkinTranslator ⋅ r/vegetarian
Caramelized Buckwheat Koji Crisps In Olive Oil With Roasted Garlic Was My Pizza Topping Tonight3yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
My Special For Work Today: Chik’n Tikka Masala Sammie With Curry Slaw3yr ⋅ TheDrinkinTranslator ⋅ r/Vegan_Food
Tortellini With Pine Nut Miso, Ricotta, and Preserved Lemon Filling, With Vegetable Demi-Glace Dressing3yr ⋅ TheDrinkinTranslator ⋅ r/vegetarianfoodporn
TEA SLEEVE! Credit to BJ Shretra from Craftskin, Kathmandu, Nepal6yr ⋅ TheDrinkinTranslator ⋅ r/tattoos
I Made Vegetable Charcuterie With Carrots, Beets, and Squash3yr ⋅ TheDrinkinTranslator ⋅ r/vegetarian
Testing Out My One-Month-Old Sofrito Miso In Some Homemade Arepas3yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
New ferments testing: sunchokes with black garlic romesco and kombucha-cultured creme fraiche2yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
Strawberry and Black Pepper Lorighitta Pasta From Sardinia, With Manchego Cream Sauce3yr ⋅ TheDrinkinTranslator ⋅ r/pasta
How do you like my new copper kettle? I found it in one of the many historic areas in Kathmandu city called Asan Tole6yr ⋅ TheDrinkinTranslator ⋅ r/tea
Hi, all! New here. Drinking tea at Pashupatinath Temple, Kathmandu, Nepal.6yr ⋅ TheDrinkinTranslator ⋅ r/tea
Cultured Whiskey Butter Blasted Collard Stems, Marcona Almonds, Caramelized Koji, and Pecorino3yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
R&D fun at work: ricotta miso and caramelized whey shio koji2yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
Agonizingly techincal take on great-grandmother's kasha varnishkes, featuring wild mushrooms glazed in mushroom shoyu2yr ⋅ TheDrinkinTranslator ⋅ r/fermentation
Celery Root Steak Poached In Persimmon Shoyu, With Amazake Fermented Radish3yr ⋅ TheDrinkinTranslator ⋅ r/Koji
This old sheng puerh almost killed me...Medicinal and syrupy, its like taking a shot of scotch!6yr ⋅ TheDrinkinTranslator ⋅ r/tea
Here's a photo I recently took of Vasudhara, an important goddess for the Newari Buddhist community of the Kathmandu valley. Photo taken at a temple in the historic capital of Bhaktapur6yr ⋅ TheDrinkinTranslator ⋅ r/Buddhism
Playing Around With My Ferments. Japanese Mountain Yam In Amazake Beurre Monte With Pine Nut Miso3yr ⋅ TheDrinkinTranslator ⋅ r/Koji
After Hours: Glenfiddich 18 x tie luo han yancha oolong. What're some of your favorite pairings?6yr ⋅ TheDrinkinTranslator ⋅ r/tea
Egg yolks curing in chermoula shio koji. Anyone have expertise in this?3yr ⋅ TheDrinkinTranslator ⋅ r/Koji
First Post! Hi, all. Drinking Nepali produced tea made from Japanese Shiiba tea trees.6yr ⋅ TheDrinkinTranslator ⋅ r/TeaPorn
