IṢẸ́ ỌNÀ
ẸWÀ ÀTI ÌLERA
IṢẸ́ ỌWỌ́
ÀṢÀ ÀTI ÌTÀN
ÌṢERÉ
ÀYÍKÁ
OÚNJẸ ÀTI OHUN MÍMU
REVERSE ENGINEERING
SÁYẸ́ǸSÌ
ERÉ ÌDÁRAYÁ
ÌMỌ̀-Ẹ̀RỌ
ÀWỌN OHUN WÍWỌ̀
Àwọn Ìtọ́nisọ́nàOÚNJẸ ÀTI OHUN MÍMU
OÚNJẸ ÀTI OHUN MÍMU
Ìtọ́nisọ́nà 473 wà • Ẹ̀ka kékeré 5
Ṣàwárí Àwọn Ẹ̀ka Kékeré
Àwọn Ìtọ́nisọ́nà (473)
Sake from Moto: the Mash Built Up in Three Additions, Soye, Naka and Shimai, Pressed and Settled (Itami, after Rein 1889)
láti ọwọ́ Charlie
Ṣíṣe Ọtí
2
0
0
0
0
0
Moto, the Sake Starter: Steamed Rice, Koji and Water Fermented Cold for Fourteen Days (Itami, after Rein 1889)
láti ọwọ́ Charlie
Ṣíṣe Ọtí
3
0
0
0
0
0
Red Wine: Dark Grapes Fermented on Their Skins
láti ọwọ́ TheChef
Àwọn Ohun Mímu
18
0
0
0
0
0
Salmon Fillet, Skin On, Frozen Safe for Raw Eating
láti ọwọ́ TheChef
Oúnjẹ
18
0
0
0
0
0
Natural Sheep Casing: Small Intestine Cleaned and Salted
láti ọwọ́ TheChef
Oúnjẹ
14
0
0
0
0
0
Tencha: Shade-Grown Tea Leaves Steamed and Dried Flat for Matcha
láti ọwọ́ TheChef
Àwọn Ohun Mímu
18
0
0
0
0
0
Coconut Oil from Fermented Coconut Milk
láti ọwọ́ TheChef
Oúnjẹ
14
0
0
0
0
0
Bread Flour: Hard Wheat Ground on a Quern and Sifted
láti ọwọ́ TheChef
Oúnjẹ
14
0
0
0
0
0
Dry Malt Extract: Pale Malt Mashed, Wort Boiled Down and Dried
láti ọwọ́ TheChef
Oúnjẹ
10
0
0
0
0
0
Seed Sugar Crystals: Cane Syrup Boiled Down and Cooled Shallow to a Fine Grain
láti ọwọ́ TheChef
Oúnjẹ
10
0
0
0
0
0
Potting Soil: Sieved Compost Mixed Half and Half with Sand
láti ọwọ́ TheChef
Oúnjẹ
12
0
0
0
0
0
Tea Seed Oil: Camellia Seeds Shelled, Dried, Crushed, Steamed and Pressed
láti ọwọ́ TheChef
Oúnjẹ
13
0
0
0
0
0
Ricotta: Whey Soured, Heated Near Boiling and Strained
láti ọwọ́ TheChef
Oúnjẹ
12
0
0
0
0
0
Koji Rice: Steamed Rice Grown with Aspergillus oryzae for Two to Three Days
láti ọwọ́ TheChef
Oúnjẹ
17
0
0
0
0
0
Bread Dough: Flour, Water, Salt and Starter Kneaded Smooth
láti ọwọ́ TheChef
Oúnjẹ
14
0
0
0
0
0
Rice Starch: Steeped, Ground Wet, Settled and Washed
láti ọwọ́ TheChef
Oúnjẹ
13
0
0
0
0
0
Withered Tea Leaves: Spread Thin Overnight in a Cool, Airy Room
láti ọwọ́ TheChef
Oúnjẹ
10
0
0
0
0
0
Shea Butter: Kernels Roasted, Ground, Churned and Boiled Out
láti ọwọ́ TheChef
Oúnjẹ
5
0
0
0
0
0
Cornmeal Stone-Ground on a Quern
láti ọwọ́ TheChef
Oúnjẹ
11
0
0
0
0
0
Finger Millet Flour Ground on a Quern
láti ọwọ́ TheChef
Oúnjẹ
13
0
0
0
0
0
Natural Hog Casings: Pig Small Intestine Scraped, Cleaned and Salted
láti ọwọ́ TheChef
Oúnjẹ
15
0
0
0
0
0
Pale Barley Malt: Steeped, Floored and Kiln-Dried, Ure 1839
láti ọwọ́ TheChef
Oúnjẹ
15
0
0
0
0
0
Sourdough Starter Begun from Flour and Water, and Dried for Keeping
láti ọwọ́ TheChef
Oúnjẹ
6
0
0
0
0
0
Dutch-Process Cocoa: Nibs Treated with Potash, Ground and Pressed
láti ọwọ́ TheChef
Oúnjẹ
14
0
0
0
0
0
Ń fi 24 nínú 473 hàn