#69 大豆：米麹＝1:3ゆえの甘みと旨み？発酵爆速でトロピカル？チ、チーズ？味噌の「味」ってこんなに違うのか！基本から変わり者まで味噌食べ比べ大会！｜味噌回＜７＞

from ラジオただいま発酵中 · host Hakko Design Lab.

「味噌の食べ比べ」をテーマに、いっしー＆ヒラクが語る回。いっしーさん実家の米味噌、きすけ味噌、いつきみそ、八丁味噌、鈴鹿の豆味噌、萬年屋の味噌玉などを切り口におしゃべりが弾みます！

Episode metadata supplied by the publisher feed · Published Aug 27, 2022

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#69 大豆：米麹＝1:3ゆえの甘みと旨み？発酵爆速でトロピカル？チ、チーズ？味噌の「味」ってこんなに違うのか！基本から変わり者まで味噌食べ比べ大会！｜味噌回＜７＞

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