Handful of Seasons in Japan
  • Fermentation
  • Season
  • About me
  • Contact
  • Fermentation
  • Season
  • About me
  • Contact

2025-06

fermentation

Homemade Natto experience: My Fermentation Experiment with Sticky Results

If you've ever lived abroad, you'll know the feeling—craving a food that simply doesn’t exist where you are. For me, tha...
2025.06.04
Japanese traditionfermentationkoji
Japanese tradition

How to Make Shoyu Koji: A Rich, Enzyme-Powered Umami Condiment

Shoyu koji (醤油麹) is a magical Japanese seasoning made by combining soy sauce with rice koji. It’s packed with savory uma...
2025.06.04
Japanese traditionkoji

Recent Posts

  • Homemade Natto experience: My Fermentation Experiment with Sticky Results
  • How to Make Shoyu Koji: A Rich, Enzyme-Powered Umami Condiment
  • What Is Dashi? The Invisible Heart of Japanese Cooking
  • Exploring Time and Taste: A Nukazuke Cucumber Experiment
  • How to Make Miso Soup (The Ridiculously Basic but Deeply Respectful Guide)

Archives

  • June 2025
  • May 2025

Categories

  • fermentation
  • Japanese tradition
  • koji
  • nukaduke
  • season
Handful of Seasons in Japan
  • About me
  • Contact
  • Privacy Policy
© 2025 Handful of Seasons in Japan.
  • About me
  • Contact
  • Privacy Policy