How Fermentation Works to Preserve Food and Punch Up Flavors Takashi Sato February 26, 2023 In the manufacturing process of fermented foods, amino acids are released in the process of decomposing proteins contained in foodstuffs in order for microorganisms to secure...
Fermentation Tourism in Hokuriku Takashi Sato August 15, 2022 I am co-hosting a fermentation tour in Hokuriku in Japan with a fermentation specialist Hiraku Ogura this October. My name is Takashi. I’m the president of San-J, a company that manufactures and sells...
Looking Back on the DIY Experience Campaign Takashi Sato February 12, 2022 I came up with the idea of distributing DIY kits of tamari soy sauce to my social media followers for free, to help them understand better how the fermentation actually works by making soy...
