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...
Koji
Fermentation 
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...
Japanese tradition Mastering Homemade Shio Koji: A 5-Day Fermentation Diary from My Kitchen
Shio koji has been a staple in my kitchen for quite some time. As someone who regularly prepares fermented foods, I’ve m...
Japanese tradition Let’s Make Shio Koji! A Simple Guide to Japan’s Magical Fermented Seasoning
Shio koji (塩麹) is a beloved seasoning in Japan, known for its mild saltiness, natural sweetness, and deep umami. While i...