The video features a discussion on the saddest movies, followed by a tutorial on fermenting garlic in miso, a Japanese preparation called "Ninniku Miso-zuke." The host describes the process, the importance of using high-quality garlic, and mentions various types of miso. The fermentation results are shown over several days, with the host explaining the changes and tasting the fermented garlic. The video concludes with making miso soup using the fermented garlic and discussing the benefits of garlic consumption.
Here are the key facts extracted from the text:
1. The speaker is making a fermented garlic miso, a Japanese preparation called "Me Suzuki".
2. The ingredients used are garlic, miso, and a "Red Miso" and "White Miso" from a store-bought brand called "Miso Masters".
3. The speaker uses high-quality garlic with no soft spots or green germination.
4. When garlic is crushed, it creates a chemical compound called allicin, which is antibacterial and good for you.
5. The speaker is using two types of miso: a red miso and a white miso.
6. The speaker packs the miso into jars, adds garlic, and then ferments it.
7. The fermentation process creates gas pockets and a liquid stain from the miso.
8. The speaker uses a low-mellow sweet white miso and a red miso.
9. The fermented garlic miso can be used in various dishes, such as miso soup, stir-fry, or as a vinaigrette.
10. The speaker makes a dashi, a Japanese broth, using kombu (North Atlantic kelp), bonito flakes (smoked bonito fish loin), and okami seaweed.
11. The speaker adds a dollop of the miso to the dashi and stirs it around.
12. The speaker then adds garlic, shiitake mushrooms, scallions, and tofu to the miso soup.
13. The speaker serves the fermented garlic miso soup in a bowl and garnishes it with scallions.
14. The soup has a nice subtlety of garlic and a smokiness from the bonito flakes.
15. The speaker notes that the fermentation process can take several weeks, and the longer it ferments, the darker the miso becomes.