Tammy’s Reviews > Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen > Status Update
Tammy
is on page 120 of 400
Already so inspired that I've purchased 10 pounds of soybeans for making my own soymilk and natto. And if anyone has an old sake barrel that I could nab for making my own soy sauce...
Can't wait to finish reading. Who knows what else I'll have acquired by then!
— Jul 04, 2017 08:31AM
Can't wait to finish reading. Who knows what else I'll have acquired by then!
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