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‘Koji Alchemy’: Fermentation enthusiasts are making mold magic

Books Jul 11, 2020

‘Koji Alchemy’: Fermentation enthusiasts are making mold magic

by Claire Williamson

“Koji Alchemy” delves into the significance of kōji — Japan’s semiofficial “national mold” — and demystifies making and cooking with it at home.

One man’s journey to perfect homemade <i>nattō</i>

Food & Drink Jun 6, 2020

One man’s journey to perfect homemade nattō

by Daniel Morales

During Week 1 of stay-at-home orders in Chicago, I ordered beer from a local craft brewery. By Week 9, I was making nattō (fermented soybeans) at home.

The fermentation power of <I>kōji, </I>Japanese food's secret ingredient

Food & Drink Dec 7, 2019

The fermentation power of kōji, Japanese food's secret ingredient

by Momoko Nakamura

If Japanese food culture were pared down to its fundamental elements, the ingredient that might embodies them best is kome kōji (rice inoculated with Aspergillus oryzae).

Preserving the Japanese Way: A guide to traditional fermentation and culture in Japan

Books / Reviews Oct 24, 2015

Preserving the Japanese Way: A guide to traditional fermentation and culture in Japan

by Kris Kosaka

Nancy Singleton Hachisu, a local slow food advocate and writer for The Japan Times, has released her newest cookbook, "Preserving the Japanese Way," which follows the winning formula of her first book, "Japanese Farm Food." Preserving the Japanese, by ...

Searching Kyoto for the holy grail of Japanese rice vinegar

Food & Drink | NATURE'S PANTRY May 29, 2015

Searching Kyoto for the holy grail of Japanese rice vinegar

by Nancy Singleton Hachisu

Akihiro Iio, now in his late 30s, is the fifth generation of his family to run Iio Jozo, a venerable vinegar house outside of Kyoto. Using locally grown rice, the Iio family has been producing vinegar in Kyoto for more than 120 years, and ...

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