by 発酵室 よはく
余白を埋めることを強いられる現代社会において、余白を見つけ、余白を認め、余白を醸す場所。それが「発酵室 よはく」です。"余白を醸そう"を合言葉に、料理家・真野遥が多彩なゲストと共に余白を語り合い、ぷくぷくと発酵していく番組です。 ◼︎発酵室 よはく| 料理家真野遥 HP https://www.harukamano-jozo.com/ ◼︎真野遥のSNS Twitter : https://twitter.com/harukamano note : https://note.com/harukamano ◼︎発酵室 よはくTwitter https://twitter.com/yohaku_collect
Language
🇯🇵
Publishing Since
3/1/2022
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May 10, 2025
<p>ゆるっと聴き流しながら料理のひらめきやアイデアが生まれたらいいな。そんな思いからスタートした #聴くレシピ🦻🏻</p><p>今回は山椒仕事についてお話してみました。</p>
April 8, 2025
<p>ゆるっと聴き流しながら料理のひらめきやアイデアが生まれたらいいな。そんな思いからスタートした #聴くレシピ🦻🏻</p><p>今回は金柑仕事についてお話してみました。</p>
April 4, 2025
<p>ゆるっと聴き流しながら料理のひらめきやアイデアが生まれたらいいな。そんな思いからスタートした #聴くレシピ🦻🏻</p><p>みんな大好き「みそ汁」について、リスナーさんのアンケート回答を元にお喋りしました！</p><p>ゲストはおなじみ萌ちゃん。</p><p>後編へ続きます！</p>
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余白を埋めることを強いられる現代社会において、余白を見つけ、余白を認め、余白を醸す場所。それが「発酵室 よはく」です。"余白を醸そう"を合言葉に、料理家・真野遥が多彩なゲストと共に余白を語り合い、ぷくぷくと発酵していく番組です。
◼︎発酵室 よはく| 料理家真野遥 HP https://www.harukamano-jozo.com/
◼︎真野遥のSNS Twitter : https://twitter.com/harukamano note : https://note.com/harukamano
◼︎発酵室 よはくTwitter https://twitter.com/yohaku_collect
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