Combat Food Waste With Fermentation Kirsten K Shockey May 22, 2023 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...
What is Tempeh? Kirsten K Shockey January 14, 2023 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 tour, organizers...
Tsukemono – Shoyuzuke Eggs and Misozuke Eggs Kirsten K Shockey October 10, 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...
The Art of Japanese Fermentation and its Influence Across the Globe Kirsten K Shockey February 27, 2022 Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in...
