Slow Cooking

It is ripe enough when it appears all wrinkly.

Need around a few weeks to get its color yellow.

Dry just a little hours before making pickles, it will make taste better. 

Cook apple compote during autmn, freeze  it for a while, then finally dry it in winter. 

We start preparation of Miso in early spring, then complete it in winter.

We start Soy sauce (shoyu) preparation in early spring, same time as Miso. It will be 1 to 2 years till fermentation is completion. 

Chopping woods is good exercise :)

We can cook at a pace of fire wood than our pace.