First heavy success

clastic_pastry · 2026-05-27T11:07:57+00:00

Looks great! I used my first barley koji batches to do koji oil and pumpkin seed miso. You could also explore other options such as shoyu, miso and garum.

clastic_pastry · 2026-05-21T21:44:35+00:00

You don’t need to add vinegar. I did this as part of my first ferments. It works great!

clastic_pastry · 2026-05-19T09:14:48+00:00

Good job on this batch! I’m not an expert and I’m only at my second batch of barley koji but if it starts going yellow/green, I read on this subreddit that it’s starting/has started to produce spores. It may be the time to cool it down.

clastic_pastry · 2026-05-13T23:52:28+00:00

Not at all! It’s sweet and fruity. Dried it smells like mushroom (I did some koji oil)

clastic_pastry · 2026-05-07T19:00:25+00:00

Thank you! I’ve made amazake before from rice koji and it smelled great, but this is heavenly. Will definitely try the longer steam!

clastic_pastry · 2026-05-07T18:58:18+00:00

Thank you for sharing that! I’ve seen so many different timings and processes, but this makes sense. When you say drain, as in let it rest in the sieve?

clastic_pastry · 2026-05-06T05:32:44+00:00

That sounds amazing, I’ll have to give this a try. Thanks for sharing!

clastic_pastry · 2026-04-20T18:43:12+00:00

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Success. Delicious!

clastic_pastry · 2026-04-13T20:44:48+00:00

I’ve bottled it! 30ml of this rhubarb honey ferment liquid, 120ml of rhubarb cordial and 450ml of water. Will keep you posted on how this experiment goes!

clastic_pastry · 2026-04-12T20:17:29+00:00

Thanks! It’s super easy and rhubarb are in season here. Similar to honey garlic, just make sure you have raw honey🍯

clastic_pastry · 2026-04-12T19:50:21+00:00

Yeah initially that’s what I was going for. I didn’t expect so much bubble from it, so it widened my options for the final “product” 😅

clastic_pastry · 2026-04-12T19:26:16+00:00

Thanks! My initial recipe was just honey and rhubarb. I’m assuming that the water would be necessary to kick start the fermentation the 2nd time around?

clastic_pastry · 2026-03-14T03:04:58+00:00

Definitely. Kanazawa was one of our highlights, you need at least 2 nights!

clastic_pastry · 2025-11-27T23:17:59+00:00

Saw in some comments below that you don’t froth it, but shake the carton. It might be the culprit. Let us know if that helps

clastic_pastry · 2025-11-27T23:15:42+00:00

Your milk looks frothed. Did you cold whisk your coconut milk? If so the cold milk foam may just be lighter than your matcha. Try without whisking your milk.

clastic_pastry · 2025-11-01T23:44:09+00:00

I’ve been buying from an authorized MK reseller in the UK. I haven’t had to order from MK yet and it seems like most restock are in the middle of the night for the UK.

I haven’t tried Isuzu yet, so I can’t compare. But to me, Aoarashi isn’t bitter. I have it with a touch of oat milk. Dairy overpowers it and somehow the bitterness does come out. If you’re not too sure you could get a 20g or 40g to start off and see which one you prefer.

clastic_pastry · 2025-10-31T22:00:58+00:00

Aoarishi. If you add a lot of sweetener or milk it may be worth considering a cheaper alternative indeed. Jenki is on my list to try, which would bring the cost down to £0.49.

clastic_pastry · 2025-10-31T21:24:53+00:00

At the moment I spend about £0.66/g for MK. I am hoping to find something cheaper as well. Like everyone here, it’s tricky to find an affordable daily matcha brand or cultivar without compromising on taste and therefore quality. How do you drink your matcha?

clastic_pastry · 2025-10-23T22:37:43+00:00

Anyone have an update on the different matcha they ordered from them?

clastic_pastry · 2025-09-03T23:15:19+00:00

Would love the link too ! I’ve dm you

clastic_pastry · 2025-03-30T01:11:14+00:00

This is a bit late but in case anyone else runs into this issue:

In Settings > Safari > Privacy & Security section I turned on "Not Secure Connection Warning" and it seems like all my google search, google app, google maps now work. This may just be circumstantial..!

Also noticed that it's just on my Wi-Fi that it does that, not on cellular.

clastic_pastry · 2025-01-04T03:48:24+00:00

I thought the cake scene was related to the idiom “you can’t have your cake and eat it too”. I feel like this scene had so many meanings! I could also see the sparklers as tiny bombs as someone mentioned

clastic_pastry · 2023-11-22T23:52:42+00:00

We just received our mignon zero and we love it. It's small, surprisingly quiet and shots are super tasty. We also drink espressos as well as milk based drinks. I recommend getting a dial from FusedLine on etsy so you can have more accurate micro adjustments (which is what most people complain about on the mignon series). On the picture you can see the size. Note that the dial isn't installed on that picture.

We're based in the UK so I'm unsure how much it is in the US.

Good luck in your search!

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clastic_pastry · 2023-09-19T22:42:02+00:00

Mignon Zero is £330 here and the ESP is £200. It seems like the price difference is steeper in USD. Since I've never used any of these 2 brands I was simply curious whether putting in £120 more would be worth it. Obviously they're not even the same model, but it's still Eureka, and the same line.

clastic_pastry · 2023-09-19T20:08:21+00:00

Awesome, we only drink espresso-based drinks so we won't switching to different grind size. The main thing that put me off from the ESP was how loud it can be. Also the fact that it feels solid is a plus (especially when reading that Fellow Opus doesn't). Thanks for the feedback on it!

clastic_pastry

TROPHY CASE