2010 August|Japanese Culinary Center
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| 2010 AugustRice, water, yeast and koji are the four main ingredients that the sake is comprised of. The koji is rice that is steamed that also has cultivated koji mold spores. The official scientific name for this healthy mold is Aspergillus Oryzae. This mold creates enzymes that separate the rice starch [...] Clearly one of the most versatile Sakes in the market right now, Asahi Shuzo (Brewers of Dassai) makes learning about sake easy and fun. With their flagship Dassai 23, 39, and 50, you can easily pick out the difference. I highly recommend trying a Dassai flight if you are a beginner and curious to learn the [...] Easy, Convenient, and Healthy! Do you want to have California Rolls at home? Are you concerned with what your children eat? This Sushi Maki-Roll Kit is the perfect solution to bringing healthy food and fun times into your home. The California Roll has become very popular across the entire United States. It is believed [...] It takes just a matter of minutes to brew! Do you know how sake is brewed? Have you ever visited a sake house? We will welcome Asahi Brewery, who manufactures only exclusive Junmai Daiginjo class sakes with Yamada Nishiki Rice (it is considered as the best Shuzo-Kotekimai 酒造好適米). Mr. Kazuhiro [...] |
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