Natto
Natto spelled nattō (納豆) is a Japanese cultured soybean dish. It is made with the help of a bacterial culture, namely Bacillus subtilis var natto. The bacteria create a stringy …
Umeboshi (梅干) is salted Japanese pickled plums. They take a good level of effort to make properly, but well worth it. Packed with umami, saltiness, and subtle floral aromas, a …
Miso is an umami-rich paste made by mixing beans (historically, soybeans), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus oryzae. The flavor and …
Koji is a cereal grain (like rice or barley) that has been inoculated with the mold Aspergillus oryzae. As this mold (whose family members include molds that form on bread …
Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …
One of the quintessential Japanese flavor enhancers, miso paste, plays a prominent role in this classic simple soup. Ichiban dashi (first stock) is the light, flavor-rich broth made from kelp …
Hey, Fermenter!
Subscribe to our Newsletter now to receive your
⚡Instant download⚡of our
Printable Sauerkraut Recipe Cards!
Twice a month, we will regale you with fermentation techniques, tips, tricks, new recipes, and the latest news and research about food fermentation.