今日（７月７日）の私のぬか床に関して少し。午後５時にぬか床を見ると、問題なかったのですが、夜の８時にまた見ると、産膜酵母ができてました！温度を測ると、30Cでした。よくかき混ぜて、冷蔵庫の野菜室に入れました。
温度管理がいかに大切かよく分かりました。二日前に、塩を小さじ２杯、赤唐辛子を１本入れて、「耐熱性」を高めたのですが。もっと注意しないと。
July 7, 2011
My Nukadoko on July 7/７月７日、私のぬか床
Just a short note on my nukadoko today (July 7). I checked my nukadoko at five in the afternoon, and found it was OK, and checked again at eight in the evening, and found film yeast had formed!! I checked the temperature of the nukadoko and it was 30C. I mixed it well and put it in the vegetable compartment of the fridge.
今日（７月７日）の私のぬか床に関して少し。午後５時にぬか床を見ると、問題なかったのですが、夜の８時にまた見ると、産膜酵母ができてました！温度を測ると、30Cでした。よくかき混ぜて、冷蔵庫の野菜室に入れました。
Now I really know how important temperature control is... I added 2 tsp salt and one red pepper to my nukadoko two days ago to make it more "heat-resistant". I have to be more careful.
温度管理がいかに大切かよく分かりました。二日前に、塩を小さじ２杯、赤唐辛子を１本入れて、「耐熱性」を高めたのですが。もっと注意しないと。
今日（７月７日）の私のぬか床に関して少し。午後５時にぬか床を見ると、問題なかったのですが、夜の８時にまた見ると、産膜酵母ができてました！温度を測ると、30Cでした。よくかき混ぜて、冷蔵庫の野菜室に入れました。
温度管理がいかに大切かよく分かりました。二日前に、塩を小さじ２杯、赤唐辛子を１本入れて、「耐熱性」を高めたのですが。もっと注意しないと。
Hiroyuki, I am afraid to take my nukadoko out from the fridge for a week now... The temperature is 30°C... i prefer not to take risks...
ReplyDelete(By the way I am making now nanban zuke with small fish fillets for the dinner! Mr Tsuji says for fillets 3-4 hours is enough, thank you for telling me the recipe is in his book! I haven't noticed it).
Sissi: I will add some additional text to this post later, together with some photos.
ReplyDeleteI made pork tsukune nanban zuke for supper last night, too, instead of our regular hamburgers. (This time, I added one red pepper.)
Hiroyuki, we had nanban zuke with small fish fillets (pouting, it's a small fish related to cods, but has a taste and texture slightly similar to small aji... I haven't found the Japanese name). I marinated it for 4 hours and added 4 peppers (they were mdoerately hot). It was excellent. We finished 500g fish with my husband! I left only a fillet in the fridge for today's breakfast. It is a great breakfast dish when it's hot. Thank you for the idea once more!
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