Fermentation Let’s make Shoyu (soy sauce)!
You have probably tasted soy sauce in your life. I'm proud that dark brown liquid from Japan has made its way far beyond...
Fermentation
Fermentation 
Fermentation What is Nukaduke? Japan’s Crunchy Fermented Treasure with a Surprising Modern Comeback
What is Nukaduke? Japan’s Crunchy Fermented Treasure with a Surprising Modern ComebackHave you heard ofnukaduke (糠漬け)—th...
Fermentation What is Koji? Japan’s Magical Mold Behind Miso, Sake, and More
What is Koji? Japan’s Magical Mold Behind Miso, Sake, and MoreWhen you hear the word mold, your first thought might be r...
Fermentation What is Miso? – A Fermented Staple Rich in Flavor, History, and Creativity
If you’ve ever enjoyed a bowl of miso soup or tasted a rich miso glaze on grilled fish, you’ve encountered one of Japan’...
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 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 ...