A Mysterious Fermented Food Known Only to Those in the Know! What is “Kobore-Ume”? Maho Tanabe February 13, 2023 Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during...
Explaining “Otoso,” & a Mirin Chai Recipe Maho Tanabe December 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...
The Unique Appeal of Traditional Mirin Maho Tanabe December 27, 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...
Introducing the Ginger and Apple Mirin Cordial – Another Drinkable Way to Enjoy This Traditional Japanese Cooking Staple Maho Tanabe December 10, 2022 Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese...
Drinking Mirin in Summertime Maho Tanabe September 18, 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 tour,...
