Tomasu Soy Sauce. The only micro Shoyu brewery in Europe.
In early October, we had an unforgettable visit at Tomasu So …
Rejuvenation of time-honoured Shiro Shoyu. Yoichi Ninagawa from Nitto Jozo talks about his Mikawa Shiro Tamari brewed in Asuke.
If you are a Shoyu lover, you must know Mikawa Shiro Tamari. …
Mastering Shoyu making from a pro brewer at Daitoku Shoyu (vol.2)
Daitoku Shoyu has been making their Shoyu in a traditional n …
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 …
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 …
“Hacco” report in Vietnam【Nare-zushi (Mam ca)】
This is an article written about fermented food in Vietnam. …