Tomasu Soy Sauce. The only micro Shoyu brewery in Europe.
In early October, we had an unforgettable visit at Tomasu So …
Mastering Shoyu making from a pro brewer at Daitoku Shoyu (vol.2)
Daitoku Shoyu has been making their Shoyu in a traditional n …
Mastering Shoyu making from a pro brewer at Daitoku Shoyu (vol.1)
Daitoku Shoyu has been making their Shoyu in a natural brewi …
“Hacco” report in Vietnam【Com Ruou】：Introducing fermented food from Vietnam
This is an article written about fermented food in Vietnam. …
Hakuro, Sawada Shuzo strictly sticks to the traditional brewing method for 170 years
Hakuro is Sake made with a huge respect to the traditional m …
A tour in Sake brewery│Sawada Shuzo strictly sticks to the traditional brewing method
Hakuro is Sake made with a huge respect to the traditional m …
TOKONAME ware brings the old tradition back to contemporary lifestyle
Mrs. Marika Groen is a fermented Cooking expert who also lov …
Sumiya Bunjiro Brewery, the mother of sweet rice wine Mikawa Mirin
Hekinan city is the centre of Mikawa Mirin, the south of Aic …
“Hacco” report in Vietnam【Nem chua】
This is an article written about fermented food in Vietnam. …
So Cold I’m Fermenting My Surströmming Off!
In a landscape that is as rugged as Scandinavia’s is, and wi …