【レモン麹】の作り方｜皮ごと栄養凝縮！混ぜるだけでお店の味になる万能発酵調味料

Just mix it in and you'll have "restaurant-quality" flavor...this is amazing! This time, we're introducing "Lemon Koji," made with lemons packed with nutrients, including the peel. It's refreshing yet rich, a versatile fermented seasoning that elevates your everyday cooking. And it's incredibly easy to make. It's ready just by mixing and letting it sit, making it perfect for fermentation beginners! Making a batch ahead of time makes daily cooking much easier. Lemon peel contains polyphenols such as "eriocitrin" and "hesperidin," which offer antioxidant benefits and support blood flow. The video also features twoアレンジ recipes! Having just one of these will greatly expand your culinary possibilities. Please give it a try! [Ingredients] Lemon: 1 (approx. 100g) Dried rice koji: 130g (170g if using fresh koji) Natural salt: 45g Water: 180-220ml Storage period: Approximately 1 month in the refrigerator. Freezing is possible for longer storage. For detailed instructions and tips, please check out the video. We welcome your comments on the video and reports of your attempts! 😊 This channel features "natural recipes that nourish mind and body" from the perspective of a registered dietitian. If you found this helpful, please give it a thumbs up and subscribe to the channel! Subscribe to our channel here →    / @shizenha01   Related Videos ・Dashi Salt Koji / Salt Koji    • 塩麹がグレードアップ！だし仕込みの【だし塩麹】と【塩麹】の作り方と日持ちする塩分濃度   ・Dashi Soy Sauce Koji    • 醤油麹がグレードアップ！旨味の宝庫【だし醤油麹】と【醤油麹】の作り方/発酵麹調味料   ・Chinese Koji    • 中華だしはこれだけ！【中華麹】の作り方と日持ちする塩分濃度   ・Consommé Koji    • 玉ねぎ麹よりコンソメ感UP！コンソメ麹の作り方と日持ちする塩分濃度   ・Curry Koji    • カレー麹の作り方・レシピ【自家製スパイスカレールー】無添加・発酵調味料   ・Miso Soy Sauce Koji    • 料理がグンと美味しくなる！万能発酵調味料【味噌しょうゆ麹】の作り方と活用法/絶品さば...   #LemonKoji #HowToMakeLemonKoji #KojiRecipe #FermentedSeasoning #AllPurposeSeasoning #GutHealth