Using Fermentation As a Collaborator in Reducing Food Waste 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...
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...
How Japanese Ferments Are Changing Across the Globe and Becoming Part of American Food Culture Kirsten K Shockey February 27, 2022 Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture...
