Sushi Making

After 6 months fermented miso.
I prepared 3 kinds of different ingredients.
From the left, rice, wheat, soybean.
Rice and wheat miso are fermented enough.
I need to wait 3 months more for soybean miso.

info@hummingbird1988.com

#japantravel
#nagoya
#nagoyaactivity
#sushi
#sushimaking
#specialactivity
#unfogetatabulmemory
#sushimanners
#miso
#fermentedfood
#名古屋体験型観光
#寿司作り体験