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.
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.
Otoso is an alcohol elixir made from various herbs and spices and is imbibed to help usher in good health and fortune for the year to come.
Mirin, itself rather sweet, makes for an unexpectedly perfect cordial ingredient and can be used instead of sugars and syrups for a no-sugar-added beverage great for cold seasons and the holidays.
Which kind of soy sauce allows you to enjoy the most delicious Japanese teriyaki? Shiro, usukuchi, koikuchi, sai-shikomi, or tamari? We tasted and compared these five kinds of soy sauce.
Marie Chiba, a pairing specialist who is the head of a sake bar in Tokyo, tells Hakko Hub why herbs and sake go so well together, and gives us a simple recipe that can be made with ingredients close at hand.
Tsukemono is one such tradition from Japan. The Japanese pickling methods are particularly artful and delicious.
Try this Japanese-style French toast and take a break from your routine.
Please try this delicious "Japanese Honey Mustard Chicken" packed with mirin and with the power of Japanese fermentation!