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 …
“Hacco” report in Vietnam【Fish sauce (nuoc cham)】
This is an article written about fermented food in Vietnam. …
The winery that changed the way people view cherry wine
Generally, wine that is made from fruits other than grapes a …
Koji lover’s dream, 3 days Koji camp with Nakaji in a special setting in Takashima, Shiga. (vol.1)
If you are into fermentation, you probably already know Naka …
Homebrew enthusiasts gather to the exclusive talks by fermentation masters of Koji, Miso and microbes in life – Hacco festival in Osaka
Ever dreamed of meeting experts in traditional fermentation …
Touring the sake brewery of Terada Honke to experience the 340 years of history in natural fermentation!
Kōzaki is a town in northern Chiba Prefecture that is recent …
Come Enjoy All the Natto You Fancy at Sendai-Ya
There’s something about All-You-Can-Eat diners that sometime …
One New Yorker’s mission to spread Japanese “hacco” culture and holistic health philosophy (Part 1)
Hideji Asanuma, or Jay as he likes to be called, was once a …
One New Yorker’s mission to spread Japanese “hacco” culture and holistic health philosophy (Part 2)
Hideji “Jay” Asanuma is a highly trained chef who now works …