New bowl! Gotta put it through the paces with miso ramen with fried tofu, cabbage, and turnip pickles.
Help. My fermentation log has exceeded the capacity of the notes app.
Landing on a shape I like enough, switching to production mode. A lot of these will get culled but hoping for a consistent set of 6-10 sauce dishes.
I love a lunch of little dishes and I love my growing set of hand made little bowls.
My most beautiful batch of koji to date!
And god the smell!
Time to do some brewing.
Spent a while throwing tiny sauce dishes, just experimenting with different shapes to figure out what I want to make a set of.
After a mere year I'm really excited about how my first batch of shoyu is tasting. I think I'll press and bottle it on its birthday.
Started my first larger batch of miso after making a lot of little test batches over the last year and a half. I'm excited to see how it goes and to have a volume I don't feel I need to be precious with.
The fermentation station's looking cozy.
Sometimes the smell of koji gets stuck in my head like a song