I need to know how to start cooking from absolute scratch because the area I'm moving to is a very remote area of Montana and you can't just go to the market and get things for dinner. The nearest food store is an hour away in good weather. I went to school for Horticulture and passed with honors, so growing the food is no problem. I have a supplier of Japanese garden seed and another for things like nori and rice, but I need to know how to make my own fermented, pickled, dried, and canned produce. I need recipes for Aka Miso, Shiro Miso, Nattou, and instructions on preserving my harvest without refrigeration.I plan to move near the end of summer after which time it will be several months before I have electricity or internet. I really appreciate any help you guys can give.
(Just one more thing I forgot...)
Does anybody have any Ainu recipes for Venison?
The land I'm trying to buy is a hunter's paradise. It is 20 acres of huntable land surrounded by land (2,000,000 acres) which has not been hunted in over 100 years. I wonder if Bison Shabu-shabu would be good? Or maybe Elk Hanbaga on a "bun" of okonomiyaki with some okonomi sauce and Kewpie Mayonnaise... Mmmm...
Zero Aggression Principle
|Sesame salad dressing||Supertaster||9||2 years 47 weeks ago|
|Authentic paella?||maki||10||2 years 48 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||2 years 51 weeks ago|
|Shiso - uses for this herb||Loretta||0||3 years 6 days ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||3 years 1 week ago|