What is Wenda's natural fermented seasoning "Yojo"It is a product that utilized "natural fermented lactic acid bacteria of the Ueda family" as a seasoning. It was born by co-development with Fukushima Toru chairman "Fukushimaya" and COBO Ueda family.
I bought it by being recommended by a friend. I am using it for soymilk yogurt making. Even if it is put in miso soup, it does not disturb the taste, so it can be used for various dishes. I'd like to try various things.
Makoto-sama (female in his 40's)
It is a constitution that milk ingredients do not match, but lactic acid bacteria of rice goes into the body quickly.
Atopic dermatitis in mother and child. I am saved because there are no side effects.
It is chemical sensitivity and it reacts to vinyl covering rice, but this powder goes into the body without a burden.
(Female in her 30s)
It was constipation for decades. Even though I drank anything, I did not feel refreshed, but it changed in about a week. Every day, it feels nice, your skin is in good condition.
(Female in her 30s)
Tikara of "Koji" to make food delicious
I attended Yojo's lecture. December 7, 2016
Just sprinkle spontaneously fermented lactic acid bacteria quickly to meat and vegetables I taught a lot of recipes where the umami of the material comes in tight. The picture of ↑ is "Yojo" on egg -
Special lecturer is Ms. Fukushima Mikiko, wife of "Fukushimaya" president. In a very soft atmosphere, while having fun talking I have lectured on "Yojo" recipe. Mikiko uses this "Yojo" Make your dishes even more comfortable, Do not add extra effort, make things simple It is said that it is being pursued and practiced. "Do not add" "Do not touch" "Do not mix" The idea of pursuing subtraction, When I met the original taste of the material It felt like being in joy. "yojo" and a little salt, soy sauce (using "Fujishimaya's" Kiage ") shallow soak I was able to taste the "taste" of vegetables firmly.
What I was most surprised about was the taste. "Apples squeezing juice" and "Mayonnaise" When you compare what you add "Yojo" with what you do not add ... Everyone, "Ah, different" "I am true" etc. The voice of surprise came up. Just adding a little "Yojo" makes the contour of the taste clear More raw material umami is pulled out.
I also love "chestnut kinton" With half the usual half of sugar, It is very sweet, there is richness, yet it is not persistent It was a delicious taste.
The jam and shallow pickles made with "Yojo" It seems that after about 3 days it will be just right taste. The living lactic acid bacteria draw out the taste gently. As well as everyday meals, as well as New Year's cuisine, I would like to take advantage of the Yoshiro seasoning "Yojo".