Herbal medicine dishes based on Chinese traditional medicine, kanpō, 漢方 is called "yakuzen 薬膳" in Japan. As "macro-biotic", it is based o...

We are working with local fermenters. Please let us know if you would like to stay with a local fermenters in Japan and learn about deep his

Home of Soy Sauce "Hishio no Sato" 100 minutes away from Himeji port, 3 hours from Kobe by ferry, Shodoshima island, the second biggest i...

Miyama is located 1.5 hours away from Kyoto city, known for its well preserved thatched hamlet . Traditional knowledge on wild plants, ut...

3 Day Fermentation Workshop in Kyoto We are happy to announce our Koji (a kind of mold grown on produce such as boiled rice) making works...

Fermentation and food culture Shoyu, miso, sake, milin are Japanese key ingredients. These are all made by the work of Aspergillus oryzae...

Healthy vegan food,Konjac Konjac foods have been consumed for over 1500 years as both a food and a traditional medicine in Asian countrie...

Indigo blue is also called "Japan blue", which is used as a symbol of Tokyo olympic game. Lafcadio Hearn was a writer, known best for his...

Fermentation workshop in Nara, ancient capital of Japan We have several fermentation classes for foreign koji lovers in English. Koji is ...

Visit matcha tea farm and learn about Japanese green tea behind tea ceremony

Hearing the voices of Ama female divers Ama are female divers who go free-diving to catch shellfishes and seafoods like abalones, sea urc...

“Here people lead lives closed to the sea.” Ine (伊根) town is a completely different world from the other part of Japan. 230 Funaya (舟屋 bo...