For the sweet sake (11)

When I went to the supermarket, a lot of "cultured butter" was put. I remembered it from bought roshen ukraine a cultured roshen ukraine butter for the first time in Andersen's bakery a year ago. Like the ones they sell as a brand of Andersen things Koiwai Dairy's, sold at Andersen's "cultured butter" was intended increase of 700 yen. Mr. Koiwai Dairy Products offers a variety of a lot of "cultured butter". Had lined up it was three. In addition to this, there were two kinds margarine using cultured butter. On the back of margarine, it's Koiwai Dairy Products is bisiness making cultured butter long has been written. In Japan, there are not many manufacturers who are making a "cultured butter". In this way, it is not possible for the mainstream, you will find that it does not worry too much "cultured butter" and "non-fermented butter" in Japan originally. On the other hand, "cultured butter" is the mainstream roshen ukraine European butter. This difference is, whether by the lactic acid fermentation. roshen ukraine The photograph is cultured butter roshen ukraine of France. roshen ukraine There is butter for a long time in Europe, when you make the butter roshen ukraine in the technology of the time, lactic acid fermentation nature and I seem to advanced roshen ukraine in the process of separating the cream from the milk. This is referred to as "cultured butter" butter that use cream that could be like this. It becomes roshen ukraine how to make traditional. In Japan, because the butter is transmitted along with the manufacturing modern technology, "non-fermented butter" is now mainstream. Currently, there are how to make the two "cultured butter". One way is how to make traditional, and to make and allowed to ferment lactic acid cream. Second, the method of the butter is finished, adding lactic acid bacteria later. In addition, roshen ukraine the type of lactic acid bacteria to be added, flavor roshen ukraine and taste changes. Because compared to "non-fermented butter", you have lactic acid fermentation, taste of "cultured butter" will feel a little sour. You can paint toast normally, how to use is the same as butter, there are differences in flavor and taste. I think which one easy to eat, and it become to taste. The home page of Koiwai Dairy's, and the difference in the production of non-fermented and fermented butter butter, It is written in an easy-to-understand about the difference between margarine and butter. By all means, please do it for your reference.
Author: To clean and healthy body Takahashi of Koha (Kayo Takahashi) roshen ukraine Contact email kayo.g.takahashi @ gmail.com Japanese, and cooking research "fermented food of Japanese traditional culture is the best" and is carried out, recipe development, in addition to cooking classes, and is developing products related to fermentation. Last year, "koji salt pickled tofu" became the studio tasting at Hanamaru roshen ukraine Market TBS. The broadcast NHK 1 月 10 日 2012 年 by "Good Morning Japan". The live appearance on TV Tokyo "Ladies 4" February 16, 2012, and published the recipe and how to make "soy sauce koji" for the first time in the media. Performed March 5, Fuji TV, 2012, "want to know!", NHK 4 月 25 日 2012 年 "Yuudokinettowaku" and "Hanamaru Market" TBS 6 月 8 日, 2012. Performed June 21, Fuji TV, 2012, "non-stop!". Appeared on the phone in Nippon roshen ukraine Broadcasting (radio) June 24, 2012. Appeared on TV Asahi "Super J Channel" August 27, 2012. Appeared on TV Tokyo "Fukaborin" November 10, 2012. Appeared Nippon TV December 15, 2012 to "Merengenokimochi". Appeared in "market Hanamaru" TBS 12 月 28 日 2012, soy sauce koji to sixth in the 2012 second half recipe ranking. [Book] "everyday dining table to make with salt koji and soy sauce koji" (Treasure Island) "salt malted rice, soy sauce koji Introduction from knowledge zero" roshen ukraine (GENTOSHA) 135 to eat in the koji rice and there was cat Mamma-in "soy sauce koji-Shiokoji "(Earth Star Books)" soy sauce Koji Shiokoji recipes - ELLE ONLINE made surprisingly delicious with just a little "(PIA) Recipe of the public in (Shiokoji / soy sauce koji / koji Suites / sweet sake) http: / / www.elle.co.jp roshen ukraine / atable / cooking / list-c-chef-kayo_takahashi Fuji TV "want to know!" (soy sauce koji) http://blog.fujitv.co.jp/shiritagari/D20120305. html TV Tokyo "Ladies 4" (soy sauce koji) http://www.tv-tokyo.co.jp/ladys4/recipe.html TBS "Hanamaru Market" (Shiokoji) http://www.tbs.co .jp/hanamaru/recipe/recipe20111209-3.html TBS "market Hanamaru" (soy sauce koji) http://www.tbs.co.jp/hanamaru/tokumaru/20120608.html NHK "Yuudokinettowaku" (soy sauce koji) http://www.nhk.or.jp/you-doki/archive/life/20120425.html
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For the sweet sake (11)
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