{"id":19444,"date":"2021-03-02T14:05:57","date_gmt":"2021-03-02T05:05:57","guid":{"rendered":"https:\/\/www.teshiotown.hokkaido.jp\/?page_id=19444"},"modified":"2021-03-02T14:05:57","modified_gmt":"2021-03-02T05:05:57","slug":"%ef%bc%8816%ef%bc%89%e5%91%b3%e5%99%8c%e3%81%a5%e3%81%8f%e3%82%8a%e3%80%80miso-making","status":"publish","type":"page","link":"https:\/\/www.teshiotown.hokkaido.jp\/?page_id=19444","title":{"rendered":"\uff0816\uff09\u5473\u564c\u3065\u304f\u308a\u3000Miso Making"},"content":{"rendered":"<p class=\"tinymce-title-medium-green\">Miso Making<\/p>\n<p>\u201cI used to make Miso from about 36kg of soybeans, and Koji(rice mold)* from wheat because I didn&#8217;t have rice to make Koji.<br \/>\nStew the soybeans, crush them in a mortar, and round and dry them. Lastly, mix them with Koji and salt, and store them in a barrel which size is about 72kg when the temperature gets low.\u201d<br \/>\nTomiyo Nakajima (born in Naka-Sarakishi in 1910)<\/p>\n<p>* A kind of starter to brew sake or ferment soy sauce from rice or soy beans, like malt in the production of beer or whiskey<\/p>\n<p class=\"tinymce-title-medium-green\">\u5473\u564c\u3065\u304f\u308a<\/p>\n<p>\u3000\u5927\u8c462\u6597\u3001\u9eb9\u306b\u3059\u308b\u7c73\u304c\u306a\u3044\u304b\u3089\u9ea6\u3067\u9eb9\u3092\u3064\u304f\u3063\u3066\u3044\u307e\u3057\u305f\u3002<br \/>\n\u5927\u8c46\u3092\u716e\u3066\u3001\u81fc\u3067\u3064\u3076\u3057\u3066\u3001\u4e38\u3081\u3066\u4e7e\u304b\u3057\u3066\u3001\u571f\u7528\u306b\u5165\u3063\u3066\u304b\u3089\uff08\u96d1\u83cc\u304c\u5897\u3048\u306b\u304f\u3044\u5bd2\u3044\u6642\u671f\u306b\u306a\u3063\u305f\u3089\uff09\u3001\u9eb9\u3001\u5869\u3068\u6df7\u5408\u3057\u3066\u56db\u6597\u6a3d\u306b\u5165\u308c\u3066\u4fdd\u5b58\u3057\u3066\u304a\u304f\u306e\u3067\u3059\u3002<br \/>\n\u4e2d\u5cf6\u3068\u307f\u3088\uff08\u660e\u6cbb43\u5e74\u751f\u307e\u308c\u3001\u4e2d\u66f4\u5cb8\uff09<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Miso Making \u201cI used to make Miso from about 36kg of soybeans, and Koji(rice mold)* from wheat because I didn&#038;# [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":19434,"menu_order":15,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.teshiotown.hokkaido.jp\/index.php?rest_route=\/wp\/v2\/pages\/19444"}],"collection":[{"href":"https:\/\/www.teshiotown.hokkaido.jp\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.teshiotown.hokkaido.jp\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.teshiotown.hokkaido.jp\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teshiotown.hokkaido.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19444"}],"version-history":[{"count":0,"href":"https:\/\/www.teshiotown.hokkaido.jp\/index.php?rest_route=\/wp\/v2\/pages\/19444\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.teshiotown.hokkaido.jp\/index.php?rest_route=\/wp\/v2\/pages\/19434"}],"wp:attachment":[{"href":"https:\/\/www.teshiotown.hokkaido.jp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}