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... gurt, many alcoholic drinks, and…well, a lot of other things.
In Japan, it goes without saying that there’s natto and miso, and many of the seasonings are fermented products or have origins from fermented products.
Trial and error has been repeatedly done in Asora by relying on my memories, and a good number of successes have come from it.
For example; the natto succeeded at a pretty early stage.
Now that I think about it, the production method its ...
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