Hello everyone!
This is Yoneyama from Komedoriming.
This time, I'd like to talk about fermentation, decay, and maturation, as I love fermented foods such as amazake, cheese, shio-koji, soy sauce, and miso.
Hello everyone!
This is Yoneyama from Komedreaming.
Summer is gradually coming to an end and it's getting cooler.
This time, we will talk about rice koji, which is also used in our amazake.
It has been three months since our store reopened.
We want to provide even better food at our cafe in the Hamamatsucho and Daimon area! We discuss this and that as we work every day to create a cafe that our customers will be pleased with.
Hello.
I'm Narita, a staff member of "Kome Dreaming."
It's been very cold lately, how are you feeling?
Now, let's talk about rice, a staple food that is familiar to us in Japan.
When I was little, about 80% of the food on the dinner table at home and in school lunches was rice.
In Japan, rice has been eaten as a staple food since ancient times, but why "rice"?
This time, I will write in several chapters about the history of rice, Japan's soul food, and its unique appeal today.
hello everyone!
I'm Tanaka from "Kome Dreaming ~GIFT & CRAFT Mita~".
Komedoriming (nicknamed Komedori) also began work on its renewal before the summer, and is finally on track to open a new store.
With each passing day, I realize that this is all thanks to the support we receive from our stakeholders and customers.
While I was planning the New Year for our new store, a childhood memory of "New Year + temple = amazake" came back to me, so I decided to write an article about it.
Hello everyone!
This is Yoshimura from Komedoriming ~GIFT & CRAFT Mita ~.
Now that Christmas is over, the city is suddenly in a New Year's mood.
How are you all doing during these cold days?
Dryness is something that becomes a concern in winter.
I've been dealing with dry skin for a long time now.
This time, I will share some tips on preventing dryness from the inside of your body!
