日式腌制
日式盐腌，由盐的百分比和接触时间决定。在味噌室制作。
精选日式腌制食谱
- shio-koji fish — Iris · Kyoto pickle shops · salt percentage — a japanese salt shaped by patience and place.
- sake-kasu cod — Iris · Kyoto pickle shops · Built on contact time and the miso room's rhythm.
- salted salmon — Iris · Kyoto pickle shops · From the cedar tub to the table — the japanese way.
- misozuke eggplant — Iris · Kyoto pickle shops · Curing is not casual salting. This is the recipe that knows why.
- kasuzuke vegetables — Iris · Kyoto pickle shops · Kyoto pickle shops knows this salt. It shows.
- salted mackerel — Iris · Kyoto pickle shops · Curing at its most japanese — slow, salt, and certain.