Japanese & Fermented Food Recipes

Fermented Foods

Fermented Seasonings

Fermented Beverages

Japanese & Fermented Food Recipes

Part 6: Discovering New Fruit Tastes — The Enzyme Drinks of Cooking Expert Sukenari Futaba

Japanese & Fermented Food Recipes

Fermented Seasonings

Fermented Foods

Danno Mariko’s Koji-packed White Miso That Can Be Made Overnight Whenever the Fancy Takes You!

Japanese & Fermented Culture

Japanese & Fermented Food Recipes

Fermented Seasonings

Fermented Foods

Part 5: Food Photographer Tange Megumi Loves Onion Koji — Its Mild Delicious Taste Makes It a Winner

Health & Food

Japanese & Fermented Food Recipes

Fermented Seasonings

Fermented Foods

Ishizawa Kiyomi’s Technique for Using Strained Yogurt to make Indian Paneer Cheese and Whey Pickles.

Fermented Foods

Health & Food

Japanese & Fermented Food Recipes

Fermented Beverages

Part 4: Kawahara Ai’s Love for Yogurt — The Heroic Work of Lactic Acid Bacteria Makes My Heart Pound

Health & Food

Japanese & Fermented Food Recipes

Fermented Seasonings

Fermented Foods

Enjoy a Balanced Combination of Meat and Summer Vegetables with Kikawada Toshie’s Soboro Minced Pork

Health & Food

Japanese & Fermented Culture

Japanese & Fermented Food Recipes

Fermented Foods

Part 3: Cooking Expert Izawa Yumiko’s Fermented Salads and Fermented Fruits: It’s Comforting to Alwa

Japanese & Fermented Food Recipes

Fermented Seasonings

Fermented Foods

Ichise Etsuko’s Recipe for Moist, Fluffy Fish of the Season Marinated in Miso

Fermented Foods

Health & Food

Japanese & Fermented Food Recipes

Fermented Seasonings

Part 2: Become a Great Cook Without Secret Tricks — Culinary Expert Horie Sawako’s Amazake Magic