Do you think healthy food doesn't taste good?

Why don't healthy foods taste good?

I want to eat a vegetarian diet for health, but the taste is monotonous and can't last long!

Cooking vegetables requires a lot of hands and is a nuisance!

Have you ever had to worry about the above? This is also a problem I had every time I had to eat at home for my family. whereupon Healthy food that will make everyone nod that it is delicious, food rich in flavor, and ways to shorten cooking timeI came to research.

I found the right answer

Cooking should never be difficult to learn. I'll do it once or twice, but I won't be able to use it for the rest of my life. The food you eat at home shouldn't be burdensome to the person doing it. Our role Brilliance of natural seasonal ingredients with minimal seasoningI have to stop at it.

The answer to that Development of sauces, condiments (), and condimentsIt was. However, I needed condiments that didn't deviate from my standards and principles, not just imitate the quality and taste that could be easily obtained from the outside.

Fermented seasoning without failure through 3 principles

First, you have to be healthy with natural materials

Second, the taste must be good

Third, it must be easy to make.

This is while watching the flavor, nutrition, and storability improved by mixing minimal natural ingredients and fermenting! I wanted to. Therefore, we have developed a number of fermented seasonings, and through this, many people like it not only shortens cooking time, but also takes care of health!

The immense power of fermentation

Fermentation has the effect of breaking down food by cutting it with scissors so that microorganisms can easily digest it. Therefore, if you consume fermented seasonings, the food's Facilitate digestion and excretion I'll do it. In addition, the various nutrients and components produced during fermentation Enhances the taste of food Finally, it suppresses bacteria that are harmful to humans due to the antagonistic effects of microorganisms It enhances preservability. Therefore, if you use it in commonly eaten dishes, you will add the power of fermentation to everyday food.

17 kinds of dishes using 3 kinds of fermented seasonings

In this class, it is the most basic fermented seasoning Salt koji, soy sauce koji, enokiI'm going to make one! And I used it 17 kinds of dishesI'm going to make it. In addition to newly used dishes, I will show you how to use it in traditional dishes, as well as how to make fermented water that enhances the storability of vegetables one by one.

How to make 8 dishes with salt koji

I'll show you how to make fermented water that uses salt koji to increase the storage capacity of vegetables, how to make brown rice that spreads well and is soft and digestible, how to make the flavor of sundubu jjigae that is difficult to taste, how to make fried tofu that tastes better than fried eggs, how to make tofu cheese, how to make salad with tofu cheese, a variation of tofu cheese that goes well with bread, and how to make soft pork ginger roast.

How to make 5 dishes with soy sauce

I'll show you how to make sautéed cherry tomatoes using soy sauce, steamed pa-soju that goes well with meat, mixed with green vegetables, stir-fried tot vegetables, and how to make chapchae using it.

How to make 4 dishes with enoki koji

I'll show you how to make corn chowder using enoki koi, how to make potato stew, fried scallops, and rice crackers.

Making fermented koji dressing with 3 types of koji

I'm going to make perilla oil dressing with salt koji, mustard dressing with soy sauce koji, and pepper dressing with enoki koji! Discover a different kind of fermented yeast dressing.

To be healthy for a long time

It's not the kind of sauce (seasoning) that catches me, makes it difficult to make up my mind, and then spoiled in the fridge once or twice. Easy to make once, can be eaten for at least 3 months, up to 1 year, and can be used in any Korean, Western, or Chinese food in everyday lifeIt's such a seasoning that I'm busy using because I can do it!

“Fermentation” may seem difficult, or you may feel like you have to wait a long time. Fermented condiments using rice malt are prepared in a minimum of 3 days (summer) to a maximum of 10 days (winter) by fermenting at room temperature, and are easier than making regular salad dressings. Because Finished with minimal ingredientsBecause it's going to be.

Enriching everyday home-cooked meals

How about decorating an ordinary meal with such a nice fermented seasoning in a variety of ways? I'll give you all the know-how I've accumulated as a macrobiotic/health food expert for 20 years!

Welcome to the world of fermented condiments!

When taking a class, add a recipe book to the class notebook

We will provide it as an attached PDF file.