Fileterd by : Koji Ferments
- soy sauce
Two new types of shoyu recently joined in my shoyu collection♥
lovely scallop flavoured shoyu &
gluten free fava shoyu
In this post, these two are analysed.
- doburoku
Bodaimoto is a 600 years-old excellent innovation of sake brewing method by Japanese ancestors. I am introducing how it is like and how to reproduce it in your kitchen.
- miso
I made very special miso today, which is a privilege as a koji grower. When you make your own koji, you can choose your own substrate and enzyme balance therefore you can design the taste and flavour of miso.
- koji sourdough bread
I am going to introduce a little trivia of the history of Japanese bread. Original form of Japanese bread made using koji! What is it different from western born bread?
Haruko
Contents writer
