【Miso Kabocha Halloween Muffin】Jay’s Hacco-licious Recipes vol.34
Jay Asanuma is a formally trained chef, certified holistic h …
【Shio-koji, Kefir Dressing】Jay’s Hacco-licious Recipes vol.35
Jay Asanuma is a formally trained chef, certified holistic h …
【Natto Tapenade】Jay’s Hacco-licious Recipes vol.33
Jay Asanuma is a formally trained chef, certified holistic h …
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. …
【Shrimp Escabeche】Jay’s Hacco-licious Recipes vol.32
Jay Asanuma is a formally trained chef, certified holistic h …
【Ratatouille Japanese style】Jay’s Hacco-licious Recipes vol.31
Jay Asanuma is a formally trained chef, certified holistic h …
So Cold I’m Fermenting My Surströmming Off!
In a landscape that is as rugged as Scandinavia’s is, and wi …
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 …