Making Koji with a professional Koji maker at a traditional Machiya house in Kyoto (Vol. 1)
A bit while ago, I managed to squeeze myself into this works …
Making Koji with a professional Koji maker at a traditional Machiya house in Kyoto (Vol. 2)
So this is a second and final article about this special wor …
The final chapter of 3 day Koji camp with Nakaji in Takashima (Vol.3)
The Koji lover’s dream, Koji camp with Nakaji has fina …
The second day of Koji camp with Nakaji in Shiga. A jam packed day learning from the professional temperature control to the rule of fermentation (Vol.2)
After the intensive kick off, the second day of Koji camp wi …
MISO (fermented soybean paste)
Miso soup is the best. It’s best to get all your nutrients b …
NATTO (fermented soybeans)
Highly recommended “must-have” item when you go on a trip Re …
CERVELAT
Overview ・A fermented sausage from Germany that is regarded …
CHEESE
To accompany alcoholic drinks The essential amino acids in c …
YOGHURT
For people who cannot digest milk There are many Japanese wh …
TSUKEMONO (pickled vegetables)
Effective for dieting Approximately four times more dietary …