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...
Fermentation
Fermentation 
Fermentation Exploring Time and Taste: A Nukazuke Cucumber Experiment
As someone who’s become quite attached to the daily rhythm of maintaining a nukadoko (fermented rice bran bed), I recent...
Fermentation How to Make Miso Soup (The Ridiculously Basic but Deeply Respectful Guide)
Let’s be honest—miso soup seems like it should be obvious.And yet… when you stand in your kitchen with miso paste, tofu,...
Fermentation How to Eat Natto (Yes, We’re Getting Ridiculously Basic)
Let’s face it—natto can be intimidating.It’s sticky. It’s smelly. It’s weird. And if you’ve never eaten it before, you m...
Fermentation What Is Natto? Japan’s Slimy, Smelly, Superfood
If you’ve ever visited a Japanese breakfast table, you might have seen (or smelled) a sticky, stringy bowl of fermented ...