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Taiyo no Tamago (太陽の卵)
Moromi (醪) : The Main Fermentation Mash
Moto (酒母): The Yeast Starter of Sake
Igisu Tofu (イギス豆腐)
Fermentation (発酵)
Himemaruko (ひめまるこ)
Yeast (酵母)
Rice Polishing (精米歩合)
About Japanese Food & Traditional Foods of Japan | Food in Japan
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Japanese Fruit
Kaki (柿)
Kaki (柿) is the Japanese word for persimmon. It is one of Japan's most beloved autumn fruits, in season from October to December. Japan grows over 1,000 varieties, ranging from the sweet, crisp Fuyu to the richly complex dried Hoshigaki...
2024年9月12日
2026年5月22日
1
Japanese Fruit
Kaki (柿)
Kaki (柿) is the Japanese word for persimmon. It is one of Japan's most beloved autumn fruits, in season from October to December. Japan grows over 1,000 varieties, ranging from the sweet, crisp Fuyu to the richly complex dried Hoshigaki...
2024年9月12日
2026年5月22日
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