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The beneficial micro-organisms that have thrived

 Kitamura, who attended the Kyoto Culinary Institute, took over the family business in 2013 when her father was ready to retire – partly because of her interest in food, but more importantly, to save the business from, literally, dying out. The beneficial micro-organisms that have thrived in her family"s traditional kioke wooden tubs for centuries, and which naturally produce the fermentation that gives Kitashina"s funazushi its authentic flavour, would die if the tubs were ever emptied.


อ่านต่อได้ที่  :  โรงเรียนวัดควนสูง

สาระน่ารู้  :  Maskne

ผู้ตั้งกระทู้ cherry (Cherry-at-gmail-dot-com) :: วันที่ลงประกาศ 2022-05-13 15:39:20

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