How to Make Koji 6: a Guide to Incubation Marika Groen July 17, 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...
What is Koji-Kin Doing on Your Rice? Marika Groen May 30, 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,...
How to Make Koji 5: Koji’s Wakeup and Growth Marika Groen May 30, 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...
Short Term Koji Application – Bettara Zuke and Lemon Kosho Marika Groen April 23, 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 to Make Koji 4: Inoculation to Start Incubation Marika Groen April 14, 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...
