Ayano Matsumae, a native of Tokushima, Japan, shares her homemade Japanese soybean dishes, featuring traditional recipes like ‘Zouni’ miso soup and vegan simmered soybeans. Living in the US, she inspires others with her culinary skills and photography. Her creations include Gomoku-mame, Chirashi-zushi, and vegan simmered soybeans with hijiki seaweed. Explore her slow-process photographic artworks at ayanophoto.com. For recipe sharing, contact Virginia at virginia@firefly-fields.com.
Firefly Fields has embarked on a fulfilling five-year journey with organic soybeans, celebrating their versatility and nutritional benefits. From cultivating friendships with like-minded individuals like Norah, the “Tempeh Temptress,” to discovering the rich history and culinary traditions of soybeans, the team eagerly anticipates further exploration and experimentation with soy-based dishes in 2024.
Our guest blogger, Norah Ylang of Ferments by Norah, shared with us her tempeh recipe to have in our Kitchen....
Welcoming Ferments by Norah to Our BlogWe are so thrilled to feature a guest blog written by Ferments by Norah’s...
