Kioke: Overview
Kioke (wooden barrel) was an important item that supported the life and industry of Japan from the Edo period to the early Showa period.
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History of Mirin
Mirin is mainly used for cooking as a seasoning but it used to be consumed as a beverage.
Nigirizushi
I often ask myself, “Sushi is often served with rich soy sauce, but shouldn’t it depend on the ingredients of the sushi?” So, I compared the taste of nigirizushi using 5 different types of soy sauce.
How to Make Koji 1: Choosing Tane-koji (Moyashi)
Tane-koji (moyashi), a collection of fungus spores, is the starter to make koji. It’s important to know what you want to use koji before deciding on tane-koji (moyashi).
How to Make Koji 2: Setting up Your Incubation Box
The sauna-like environment with high humidity is ideal for making koji and such room for Koji-making is called koji muro.
Understanding Umami: Let’s Make Amazake and Shio-koji
When talking about umami expected from koji, I think the easiest way to understand is to make shio-koji or amazake.
Top 3 Containers for Making Koike
What difference does a different container make in making soy sauce? Let's take a closer look at the characteristics of the brewing container.
Stir-Fried Vegetables
Stir-fried vegetables are easy for anyone to make with just a few ingredients. By changing the soy sauce, you can change the taste of them in a myriad of ways.