“Koji Fermentation” Analysed/麹の発酵を分析してみた
What is significant about koji fermentation is that most of the koji ferments involve yeast and bacterial activities as well as mold activities.
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Did you know? (Ground Elder) / ご存知でした？（岩ミツバ）
For nearly thirty years, the ground elder was one of my three worst enemy in the garden and I always removed them as soon as I spotted them. The shape of the leaves is a bit like those of anemone and it always grow right next to anemone. How clever the plants are! It is …
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 Read More »
Fava koji/そら豆麹
This is what I wanted to try for some time and horay! I finally found time! Making koji using fava beans (broad beans), flavourful and umami-rich ingredient. I wanted to make soy sauce using this. Koji for traditional soy sauce is made using steamed soy bean and roasted then crushed wheat grain. Although there are …
