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.
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.
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).
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 ...
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 ...