季節の変わり目に！プロ直伝の発酵グルメ【どさんこワイド179】 2025-10-09
Yes. Yes. It’s finished. Oh, this is good. Wow, it’s here. Wow, it’s delicious. It’s here. Miso, natto, yogurt, and other fermented foods have long been popular in Japan. Rich in whole-cell bacteria, which play a role in regulating the intestinal environment, they are expected to be effective in boosting immunity during the cold season. Fermented foods are constantly evolving to become more delicious with the times. This time, we’ll introduce a chef who has mastered effervescence. He’ll introduce a simple, versatile fermented seasoning that will enhance any home-cooked meal . Let’s get through the cold season. A fermentation expert shares his new, easy and delicious fermented gourmet recipes. So, are you all eating fermented foods? I ‘ve come here because I’m sure there’s someone worthy of being called a fermentation expert, someone who has mastered fermented foods to build a glowing body . This is Fermentation Kitchen Souen. My name is Ten. Nice to meet you. This is Maeda. Nice to meet you. Thank you for your help. Thank you for your help . We’re here at Kitchen Souen, a 10-minute walk from JR Souen Station. We produce fermented foods in the building’s central kitchen and sell them from a food truck. Representative Maeda is a top chef who ran restaurants in Australia and Japan. He became obsessed with the allure of fermentation while perfecting his cooking. Here, Maeda taught me how to easily make fermentation at home. What do you use? I’m sure every household has it. Onion. Yes. Yes. Some homes might not have it, but most have it. Garlic. Garlic. You’ll also need some good salt. Ah, yes. Oh, yes, yes, yes. Not the pure white kind, but the whole mineral . Onion, garlic, salt. Yes. Dried fermentation is better there, but they sell dried fermentation, so that’s all you need. Can you buy fermentation at the supermarket? You can usually buy it. Yes. Near the tofu section , you usually see natto and tofu lined up. Fried tofu is usually there too. You only need four ingredients. Only four ingredients. So, how do you make it? Just cut, mix, and let it sit. That’s it. That’s it. Wow, I feel like even I could do that. I can. I can. Yes. Of course, you can use it. This can be used for this. This can be used for this. No, you can add this to all the dishes you’re making now. [Music] Oh, is that so? Yes. I see. I see. Please peel the onion. Don’t use the skin, of course. One onion. That’s right. About one onion. And, well, remove the core. Oh. So you chop it finely. I see. The fermentation is faster if it’s finely chopped . I see. Yes. A large onion, about one onion, right? That’s right. I think I can make enough for almost a month. Oh, is that so? Yes. How do you cut the meat? Well, cut it roughly, and then just mash it into a kind of crunchy, crunchy paste. By the way, if you don’t want too much texture, it’s good to make it into a paste in a mixer or something. [Music] Anyway, even if you think about these two in detail, it’s almost finished. So fast, so fast. It’s only just the moment when it hasn’t fermented yet. No, even with this, it’s really almost finished . It really is. Yes, yes, yes. All that’s left is to mix the chopped ingredients, salt, and dried rice flour . Oh, can I just leave it alone? Yes. Yes. Yes. It’s done. Yes. Wait, wait. I’ll mix it. It’s done. They say it’ll be ready soon. So, this bowl is a little small. The bowl was a little small. It was small. What do you want to do? Can I make the bowl a little bigger? Now, when you’re doing it at home, please mix it slowly , but I think it’s better for you to see mistakes like this too. It’s a little small. It’s huge. Isn’t there a good one? Is this a joke? It’s like a big skewer with grey water. Yes. That’s life. Yes. I don’t have anything like this at home. No. No. It doesn’t have to be this big. Yes. It doesn’t have to be this big, but you mix it like this. [Music] Nicely. Oh, it’s easy to mix. It’s easy to mix. That’s right. Yes. This takes just a moment, so use the biggest one in the household. Yes. Yes. Yes. It’s not for reading, so it’s okay. Yes. The onions and meat will release moisture, so you don’t need to add water. [Music] I see. Mix it until the onions are soft. [Music] It says to store it like this in this sterilized container. Oh, so this is all I need. I see. [Music] This will keep for a week. So you bake it in a week? That’s right. I see. In the refrigerator. No, at room temperature. Oh, it’s room temperature. Yes. And, if possible, don’t make it too tight. Um, wrap it in kitchen paper or something like this, and secure it with a rubber band like this. Yes. Yeah. All you have to do is wrap it in kitchen paper and put a lid on top like this. Oh, don’t screw it shut. Yes. That ‘s all you need. Oh, so this is fine. It needs to be exposed to air. I see. After fermenting it for a week , it will keep for a month if refrigerated . There’s no need to stir it in the process. It will darken a little. Well, what color are you talking about? Well, sometimes it will turn green, and sometimes it will turn a little yellow. Yes. There’s no need to worry if it turns green. It’s fine. Absolutely. The color may change during the fermentation process, but it’s not a problem at all. That’s right. I get a little nervous when I see this color. It’s fine. That’s right. It’s proof that it’s fresh. Using it as a seasoning for any dish not only enhances the flavor but also aids digestion. I tried making pork shogayaki using this versatile fermentation. Yes. Put this in like this. Yes. And, the meat from earlier. Oh, it’s about to cook a little, so I’ll just mix it up here. Yes. Ah. So, it really looks like this. Yes. Ah. I’ve already coated it. I’m going to grill this a little bit today, but if possible, if you could leave it in the refrigerator for 10, 15 minutes , the ingredients from this process will penetrate the meat and make it super tender. [Music] Wow. It’ll probably become tender just by doing this. Oh, I see. [Music] Then, just coat it with potato starch as usual, grill it, and season it, and it’s done. It’s just one extra step to your usual cooking. Since I had the chance, I compared it with one that doesn’t use fermented seasonings to see how much of a difference there is. Please don’t be biased. Shall I start with the one that doesn’t use fermented seasonings? Yes. It’s delicious. It’s delicious enough. Thank you. That’s good enough for now. That’s all for today. Are you done? That’s also the end. No , wait, wait. No, wait. It’s not. It starts from here. It starts from here. This is it, right? The question is yes. We’ll go beyond deliciousness. Seriously? Let’s eat. [Music] Wow. Wow, it’s here. Wow, it’s delicious . It’s here. It’s so different. Is it really that different? The umami has really taken off, the aroma is great, and the garlic is really effective. [Music] The graininess of the meat really stands out, and there are crunchy grains mixed in with the softness, which really adds a nice accent. [Music] Yes. The meat is tender. This is thin meat, but even if you use thicker meat it becomes quite tender. [Music] Wow. Wow. Well, thicker meat is good for leaning forward. [Music] Yes. Yes. The onion and garlic conversion converts the protein in the meat into amino acids, which increases the amount of natural amino acids and creates an explosion of umami in your mouth. There’s also a component called allicin, which is a vitamin found in abundance in pork. It absorbs B-team very quickly. Well, it has many uses, but the best one is to recover from fatigue. Ah, it energizes the body from the inside. On days when I’m feeling tired, I’ll have them make a construction dish of pork, salt, and ginger liquid. [Music] Wow, it’s amazing. And, um, from the inside of my body . Yes, I can see this power. It’s shining. It’s shining. It’s not shining and fermenting. This isn’t fermentation. It’s shining. I can feel it. Yes, I can feel it. It’s coming. It’s coming. Sorry about that. I’m going to take off my front. Sorry about that. Oh, I’ll take off my clothes for a bit. It’s okay. It’s coming. It’s coming. Please turn on the lights. Turn on the lights and we’ll go. Yes. The Great Fairy is shining. It’s shining. It’s shining. You decided on the shining eyes, right? Thank you. Thank you. A great success. Well, it seems like both of you are just kidding about it . No, no, no, no. Mine was a joke . A complete joke. I thought it would come out when Maeda said something like, “It’s shining brightly, it’s shining brightly” from a pure perspective. Ah, as expected, but that’s enough of that, but the taste is really like that, farce aside. I’d like you two to try them out and see the difference in taste for yourself. [Music] Yes. Yes. Well, I’ve prepared the ginger pork, but first, the regular ginger juice on the white plate. It does n’t have any added seasonings. It’s seasoned with , well, soy sauce, sake, mirin, sugar, and the usual yeah. Well, um, it’s cold. It’s delicious. It’s delicious as usual. It’s delicious, isn’t it? Let’s see what happens if you add some spiritual onion, garlic, salt, and ginger to this . Let’s eat. Let’s go. Yes. Oh, it’s completely different, isn’t it? Right. Yeah. It’s different, isn’t it? Ah, it’s delicious. Um, really, um, the meat is so much softer, and the garlic really comes through . [Music] The flavor is strong and the seaweed is really good, so you can really taste it. Bring me a light bulb. I want to bring a light bulb. Yes. The meat is really tender. This is completely different. That’s right. The flavor is stronger, too. A little. That’s right. Um, the salt itself is strong, so you can reduce the amount of soy sauce a little. So, not only is it delicious, but it can also be expected to boost your immune system. That’s right. It’s not too strong, is it? It ‘s not too strong, is it? It’s delicious to eat. Well, the power of fermentation. But that’s not all. Maeda’s kitchen car also offers takeout dishes using onions, garlic, and salt. Ma-san, yes. What is this? This is fermented curry. Fermented Kima curry. Yes. This fermented Kima curry is packed with fermented foods. It contains pretty much every fermented food you can think of. Um, what is this? So, this is our brand, Fermented Shrine, and it’s incredibly fermented. Yes. [Music] Fermented Shrine is a non-alcoholic beverage developed by fermenting ginger and lemon. Incidentally, the ginger and lemon juices used in its production are powdered and used in the fermentation process. [Music] It’s packed with eight different fermented foods, including onions, garlic, salt, miso, and amazake . It’s a nutritious fermented gourmet food. If it’s delicious and good for you, that’s great, right? Yes. And by the way, yes yes yes yes yes yes. This is delicious after the third bite. What do you mean? This is incredibly low in salt. It’s low in salt and sugar, and has a rich, umami-rich fat. Wow . So it’s not delicious after the third bite. Okay. Well, I’ll talk after the third bite. Yes . Let’s eat. Is that okay? Yes. Oh. Oh. [Music] Yes. Here it is. Yes. You can kind of tell I’m pushing it a little too hard. It’s like I’m gradually starting to understand the depth. At first, the refreshing lemon flavor was strong, but by the third sip , the umami of the curry really started to come through and it felt even more delicious than the last time. It’s strange. But this too has the power of fermentation. I think it’s the power of fermentation. Yes. Is this Shrine Ale? This is Shrine. Ah, yes. Fermented Shrine. Fermented Shrine. Ah. Ah, delicious. The ginger isn’t too strong. Yeah. The lemon scent is refreshing. That’s right. It’s really smooth. It goes really well with Ka. Yeah. Yeah. Yeah. I can clearly feel the power of fermentation taking root in my body now. It’s coming. Coming. Coming again. Coming again. Coming. Coming again. Turn off the lights. I’m here. I’ll turn off the lights and go. I can go for a second time. I’ve been coming since I understood . 1. Yes. Oh , the color has changed. It’s a different color. It’s red. I can’t help it. It ‘s red. There’s red too. Amazing . Amazing. Wonderful. Um, please tell me if you don’t like it. Yes. Is it okay? For now. For now. Yes. Yes. I think two times is the limit. If you’re right, then where am I spending my money? Sorry. Well, I tried it like this. Yes. But, um, you know? It’s good to be able to reduce salt a little by using this. Yes, it is. And it’s convenient to use this in cooking. At this time of year, it’s good for hot dishes like soups and stir-fries, and also for salad dressing. And it’s really easy to make. Everyone, eat fermented gurume and build up your body to withstand the cold. Hey, I think it’s a good idea to make the real thing. So, please shine again next time.
季節の変わり目に気をつけたい、体調管理に一役買っている“発酵食品”。今回は簡単・発酵調味料をご紹介！さらに、栄養満点かつ絶品の発酵グルメも登場しました。
