Meet our contributors
Kirsten K Shockey
Author and co-author of 4 books including recently released Homebrewed Vinegar. Leads workshops worldwide and online to connect people through fermentation. Co-founder of The Fermentation School. Based in Oregon.
Editor and writer specializing in food and sake. Former deputy editor in chief of Ryouri Oukoku (料理王国). Born in Mie, raised in Aichi and currently based in Tokyo.
Soy sauce sommelier / Certified soy sauce sensory inspector. Born and raised in Shodoshima, a small island in Japan with a 400-year history of soy sauce production.
Fermentation designer. Founded Hakko Labo in Yamanashi, Japan after studying fermentation science at Tokyo University of Agriculture. Author of Hakko Bunka Jinruigaku.
Hiraku Ogura Official Site (Japanese page only)