【感謝參加】日本發酵食品活用教室:食養法
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/after-seminar-191026-728x381.jpg?fit=728%2C381&ssl=1)
この記事を書いている人 - WRITER -
再次感謝各位撥冗出席這次「發酵食養法講座」的朋友!
全頼你們的參與、我和高橋元美小姐(Motomi)才能和大家認識、
並一起制作並試食健康又好味的發酵食品。
希望這次講座、能成為大家養成「真正的健康和美麗」的契機!
講解
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/Motomi-1-191026-640x427.jpg?resize=640%2C427&ssl=1)
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/MAN-1-191026-640x427.jpg?resize=640%2C427&ssl=1)
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/Motomi-1-191026-640x427.jpg?resize=640%2C427&ssl=1)
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/MAN-1-191026-640x427.jpg?resize=640%2C427&ssl=1)
試作鹽麴
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/make-2-191026-400x263.jpg?resize=400%2C263&ssl=1)
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/make-3-191026-400x263.jpg?resize=400%2C263&ssl=1)
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/make-4-191026-400x263.jpg?resize=400%2C263&ssl=1)
乾燥米麴:鹽 = 3:1 = 60g : 20g
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/make-2-191026-400x263.jpg?resize=400%2C263&ssl=1)
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/make-3-191026-400x263.jpg?resize=400%2C263&ssl=1)
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/make-4-191026-400x263.jpg?resize=400%2C263&ssl=1)
毎日打開蓋子攪拌、大約5~6天
直至米粒能輕易用手指壓碎
試吃
![](https://i0.wp.com/homediet.com.hk/ssl-prod/wp-content/uploads/2019/11/taste-1-191026-600x280.jpg?resize=600%2C280&ssl=1)
**部分參加者容貌已作後期加工修飾**
**試吃鹽麴番茄**
**試吃生味噌青瓜、30秒簡易味噌湯**
下一次講座預告
下一次講座將於12月7日舉行。
下一次講座將於12月7日舉行。
再次期待你的參加和支持!!
謝謝!
この記事を書いている人 - WRITER -