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...
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’...
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...
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...