Sake By-Products Create Super Nutritious Vegan Mayo: Ine to Agave Saki Kimura February 18, 2023 Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan”...
A Sake Brewery to Save the Vanishing Rural: Ine to Agave Saki Kimura February 18, 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...
Tasting Session: How to Spread Japanese Fermented Foods to the World? Saki Kimura 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”...
Sustainability and “Sake Kasu”, a By-Product of Sake – Part 2 Saki Kimura December 3, 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...
Sustainability and “Sake Kasu”, a By-Product of Sake – Part 1 Saki Kimura December 3, 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...
