Sora Farm
Tag: food
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Sora Farm Newsletter – Vol. 21
Today I visited Daimon Jozo, a family-owned soy sauce brewery with over 100 year history in Nara. Ingredients of soy sauce are: soybeans, wheat berries, salt and water. Soybeans are steamed, mixed with roasted and crushed wheat berries and inoculated with koji spores. It takes 72 hours for koji mold to grow, then it is…
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Sora Farm Newsletter – Vol. 20
One of the things I noticed during this trip was that komatsuna is getting more and more popular. When I was a child, it was called “mochina” in our area and we ate it only for new year in mochi soup. Now it is sold year-round everywhere. It was even served as one of the…
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Sora Farm Newsletter – Vol. 19
As per Japanese tradition, February 2nd is the day to ward off evil spirit and bring in fortune. At home, people throw roasted soybeans saying, “demons out, fortune in!” Many shrines throw packets of beans to visitors to wish them fortune. I visited a nearby shrine and received a couple of packets. One of them…
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Sora Farm Newsletter – Vol. 18
We have had really sunny and warm January. Only now, we started to have frost. Under the frost, there are komatsuna seeds we planted a few weeks ago. Hopefully, the sprouts will greet us when we come back from our break. Thank you for those of you who kept coming to the market, bought our…
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Sora Farm Newsletter – Vol. 17
Since a lot of people have asked us “What is Koji?”, I will do my best to explain here. Koji is the Japanese national fungi (yes, there is such a thing as “national fungi”) used to make miso, soy sauce, sake, and our koji bread, of course! Koji brings us so many health benefits. The…
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Only 3 more markets before our break
Half of the January already past… so fast. For the month of February, we will go to Japan to visit our family and visit some farms and bakeries. We promise that we will be back in March with new ideas and more energy. We are sorry to miss markets for a month but luckily our…
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Sora Farm Newsletter – Vol. 16
Can you guess where the green color of this chiffon cake come from? (It is not green tea…) The answer is “Komatsuna”. In Tokyo, there is an area where Komatsuna is their strategic crop and they have a lot of Komatsuna farmers and restaurants and cafes specializing in Komatsuna dishes. Komatsuna soba Komatsuna tofu They…
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Sora Farm Newsletter – Vol. 15
How did you welcome new year? New years day is the biggest holiday in Japan. We asked our son to bring ingredients from Vancouver (as there is no asian grocery store in Gabriola…) and made some new year’s dishes. Each dish has a meaning. Shrimp is for longevity from the shape that the back is…
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Sora Farm Newsletter – Vol. 14
Apple scrap vinegar started on Nov. 15 is now complete! (click here to see our original post). Taste milder than store bought apple cider vinegar and with pleasant fruit flavour. We are very happy with the result of our first-time experiment and surprised how easy it was. Although 2024 has almost ended, our adventure continues……
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Sora Farm Newsletter – Vol. 13
Christmas is just around the corner and we are having almost 10 °C this week. In Toronto, where our daughter and her dog (her baby?) is, it has been -18 °C for these few days. There is no market on Wednesday, Dec. 25. We wish all of you very merry Christmas. This fall and winter…
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