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 …
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 …
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 …
KOJI (fermentation starter)
Business handling koji was established long ago. From late H …
Amazake – the centuries old sweet beverage that’ll give you a big amino boost
There are two type of amazake – the kind made from sak …