How to Make Koji 1: Choosing Tane-koji (Moyashi) Marika Groen February 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...
How to Make Koji 2: Setting up Your Incubation Box Marika Groen February 16, 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....
Understanding Umami: Let’s Make Amazake and Shio-koji Marika Groen February 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...
