How to Make Koji 3: Preparing Your Substrate Marika Groen March 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...
Why We Make Koji Marika Groen March 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, organizers held a...
Rice for Koji vs. Rice for Sake and Miso Marika Groen March 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...
A Guide to Koji: The Gold in Japanese Homes Marika Groen February 26, 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...
Kanjikomi Miso Marika Groen February 21, 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, organizers held...
