Sora Farm

Category: Japan

  • Sora Farm Newsletter-Vol. 71

    How many garlic shoots can you find? We were away for a month but our cute little baby garlics have been growing strong among so many weeds! Microorganisms in our sourdough starter were also alive and well in our fridge for a month. Our bread turned out really well last Saturday. From this week, we…

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  • Sora Farm Newsletter-Vol. 70

    We are back in Canada with beautiful memories of Japan. We visited some nice bakeries and attended a rice bread baking class. And we bought a bread scoring lame. We are ready for another year of baking! We are at Vancouver airport now, waiting for a connecting flight to Nanaimo. We will be back to…

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  • Sora Farm Newsletter-Vol. 69

    Trains in Japan are known to be clean, safe and sometimes with decorative artwork, but this one was extraordinary! What is so special about deer? There is a legend that Takemikazuchi no Mikoto, the god of thunder, came to Kasugataisha Shrine in Nara, riding a white deer. Based on this legend, deer came to be…

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  • Sora Farm Newsletter-Vol. 68

    Cherry blossoms are famous in Japan but camellias are beautiful at this time of the year. These are Sasanqua Camellias, and the name writes as 山(mountain) 茶(tea) 花(flower). They are popular roadside trees or park trees as both flowers and leaves are alive and beautiful in winter. Leaves can be used as tea. Last week…

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  • Sora Farm Newsletter-Vol. 67

    A happy new year! To me, new year comes with sunrise rather than countdown at midnight, especially when I am getting older and it’s getting hard to stay up late… For a few days before new year, people clean their home and cook special dishes, and on New Year’s day, they keep eating and spend…

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  • How to make natto

    Making natto is surprisingly easy. Here is how: 4. While waiting beans to cook, dissolve natto culture in water (Use 0.1g or more culture per 100g beans. Use 10ml water per 0.1g culture.) 5. Once beans are cooked, discard cooking water, and pour the natto culture liquid over while beans are still hot. Mix well.…

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  • Miso making workshop

    Miso is good for any time of the year but especially nice for autumn and winter. Miso soup, miso hot pot, miso ramen… so warming. Making miso is amazingly easy and rewarding. Join us to learn this healthy and delicious tradition of Japan! In this workshop, you will: Dates and hours: Class size will be…

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  • How to make a box with Newspaper

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  • Sora Farm Newsletter-Vol. 41

    Today, July 7th, is “Tanabata” or “Star festival” in Japan. It is based on a legend: Vega, god’s daughter and a weaver, and Altair, a cattle herder, fell in love and got married. They were both hard workers but once they got married, they stopped working and started idling away. God was upset and split…

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  • Sora Farm Newsletter-Vol. 22

    Last Friday, we visited two miso factories who keep the same production method since 400 years ago in Okazaki, Aichi. They are Maruya and Kakukyu. The miso they make is called Haccho miso, which is made with soybeans, salt and water only. To make haccho miso, soybeans are steamed and formed into fist-size balls, inoculated…

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