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 tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.
Marika Groen is a renowned Kojiologist, traveling brewer, photographer, and writer. As the head of Malica Ferments, an online platform specializing in fermented products, classes, and resources, Marika has carved a niche in the culinary world and captured the hearts and taste buds of many with her expertise.
As a traveling brewer, Marika takes her knowledge and love for fermentation to different corners of the world, visiting breweries, distilleries, and farms to learn and share brewing techniques. This allows her to bring a global perspective to her work, blending traditional methods with innovative approaches.
In 2021, Marika’s knowledge and experiences culminated in the publication of her highly acclaimed book, “Cosy Koji“, which draws from the lectures she delivered during her travels and sheds light on the intricate process of Koji making.
Marika Groen continues to inspire and educate others about the transformative power of fermentation, leaving a lasting impact on the culinary world and fostering a greater appreciation for the diverse flavors and possibilities it offers.