Differences

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--- yubeshi [05.04.2026:1549] – aequivinius
+++ yubeshi [03.05.2026:2254] (current) – aequivinius
@@ Line 5: / Line 5: @@
    * Blend together:
          * 200 gr 味噌
-         * 100 gr brown sugar
+         * 75 gr brown sugar
          * 50 gr lemon juice
-         * 50 gr walnuts
+         * 100 gr walnuts (last time I did 50, and it was a bit bland)
      * Fill lemons to ¾ (that's about 100 gr in a decently sized Amalfi lemon)
      * Steam for 1 hour
-Dry for 1 month (but check every now and then, lest it dries out too much). There's a problem of case hardening akin to cured meat if you dry it in too dry an environment, so I'm using our cellar at 60% RH at week 1, 50% at week 2 and 40% onwards.
+Dry for 6 weeks (but check every now and then, lest it dries out too much). There's a problem of case hardening akin to cured meat if you dry it in too dry an environment, so I'm using our cellar at 60% RH at week 1, 50% at week 2 and 40% onwards.
-{{ ::yubeshi.jpeg?400 |}}
+➡️ They tasted fine, if not a bit boring. So adding a bit カツオぼし is not a bad idea.
+{{ ::better_yubeshi.jpeg?400 |}}
 ===求肥-style===

ホモテナシ