Food waste is a huge issue that many individuals in their homes or businesses are trying to tackle, and our survival depends on it. Enter fermentation. Fermentation plays numerous roles in tackling food waste. It is a cost-effective, natural, safe, delicious, and nourishing way to give life to food waste.
Cheese can be a healthy addition to a balanced and varied diet, as long as it's consumed in moderation and made from high-quality, natural ingredients. Whether you prefer hard or soft cheese, or opt for grass-fed, grass-finished cheese, the health benefits of cheese and fermented dairy products are undeniable.
Apr 13, 2023 •Tateki Matsuda
One of the main benefits of fermented meat is its increased nutritional content. During fermentation, the meat is exposed to beneficial bacteria that help break down and digest the food. This process makes the meat more easily digestible and increases the concentration of vitamins and minerals, such as B vitamins and iron.
Mar 12, 2023 •Tateki Matsuda
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 their own nutrients, resulting in unique flavors. The mixture of amino acids produced by aging proteins generally gives off a sense of umami. Umami and sweetness enhance the taste of food, and sourness and bitterness also contribute to richness and flavor.
Feb 26, 2023 •Takashi Sato
Koji Mayo is like a mayonnaise with its pale yellow color and texture, but contains no eggs. It has a distinct umami, which is actually derived from sake kasu. Its tartness and unique aroma expands the variety of recipes it can be used in beyond Japanese cuisine.
Feb 18, 2023 •Saki Kimura
In the fall of 2021, an abandoned train station building on the Oga Peninsula in Akita Prefecture, located in the northwest of the Japan archipelago, was transformed into a sake brewery. The founder of “ Ine to Agave” Brewery, Shuhei Okazumi, who was born in Fukuoka Prefecture, a thousand miles south of Oga City, is the key figure behind the project.
Feb 18, 2023 •Saki Kimura
Nowadays, kobore-ume is not as familiar as sake-kasu or amazake, but the gentle sweetness derived from rice and the deep flavor produced by aging make it a very appealing fermented food – if you can get your hands on it.
Feb 13, 2023 •Maho Tanabe
Short-grain rice is used for general koji making, although in some Western countries long-grain rice such as Jasmine or Basmati is used. Living in Europe, I often use Koshihikari rice grown in Italy, such as Yumenishiki. The grain is approximately 5 mm long, absorbs water easily and takes about an hour to steam. This year, as that rice was not readily available, I happened to have the opportunity to try a number of different varieties.
Jan 29, 2023 •Marika Groen
January is the beginning of the year when we come into contact with traditional events and Japanese food such as osechi cuisine and nanakusa-gayu (rice porridge with seven herbs). It would be a great idea to consciously incorporate Japanese food, fermented foods, and lactic acid bacteria into your diet to stay healthy this year.
Jan 29, 2023 •Tateki Matsuda
All the experts seem to agree that tempeh originated on the island of Java, one of over a thousand islands in the Indonesian archipelago. How it began is less clear, but we can assume that it likely grew out of either trade or war with a ferment-loving neighbor like China or Japan.
Jan 14, 2023 •Kirsten K Shockey