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Back to the Stroud Green Market/久々のStroud Greenマーケット

Almost one year on from our first appearance at this cozy farmers’ market (our anniversary was 5 May), we are finally back with our new koji ferments product. Yeay! Who could imagine this surreal situation one year ago? It is such a change, but yesterday I was welcomed by Ed’s lovely smile which hasn’t change …

Back to the Stroud Green Market/久々のStroud Greenマーケット Read More »

Tokoname Crock, The essential for Fermentation
日本の発酵を支える常滑クロック

I hope this blog post finds you well and you are still making the most out of these madly frustrating days. Ever since the evil corona virus robustly covered the entire globe and people were unmercifully forced to shrink their daily activities, I have stronger urge to ferment. I am even more craved to communicate …

Tokoname Crock, The essential for Fermentation
日本の発酵を支える常滑クロック
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Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

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