Archives for posts with tag: Deshima

Probably the last koji of this year 

This is an eco long grain brown rice koji being put out to dry for use in this falls miso making. I like this long grain brown rice because it splits and pops open better when being soaked and steamed, while not getting sticky, facilitating better koji mold growth. 

I did see some partially polished brown rice at Deshima in Amsterdam and should have gotten some to try out, but alas, I was too stingy.

We’re back in Sweden again, making the last batches of koji and miso, and getting into the spring bustle of the garden. But first a few more memories from the days in Amsterdam and Nijmegen. 

Water everywhere 

House barge garden 


Sidewalk rosemary

Sidewalk reststop

Courtyard garden


Backyard magnolia  

And finally, we did go back to Deshima for some more food and supplies to take home even tho our bags were already full.