Hokuriku Fermentation Tourism by Fermentation Designer Hiraku Ogura – Making “Black Squid” Hiraku Ogura December 17, 2022 Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation...
How Mackerel Heshiko-Narezushi is Made Hiraku Ogura October 28, 2022 Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the...
