How to make Natto, fermented soy bean Fermentation and food culture Shoyu, miso, sake, milin are Japanese key ingredients. These are all made by the work of Aspergillus oryzae...
Learning how to process vegan food, Devil's tongue, Konjac in rural JapanHealthy vegan food,Konjac Konjac foods have been consumed for over 1500 years as both a food and a traditional medicine in Asian...
Fermentation workshop for koji malt loversFermentation workshop in Nara, ancient capital of Japan We have several fermentation classes for foreign koji lovers in English. Koji is...
