Japanese & Fermented Food Recipes

Fermented Foods

Japanese & Fermented Food Recipes

Health & Food

Add a Dash of Sourness and Umami to Any Dish with Shigenobu Hatsue’s Fermented Napa Cabbage!

Fermented Foods

Fermented Seasonings

Japanese & Fermented Food Recipes

Health & Food

Kotera Miya’s Salted Lemon Confit & Paste Made with Japanese Lemons: A More Versatile Take on a Trad

Fermented Seasonings

Fermented Foods

Japanese & Fermented Food Recipes

Part 9: Cooking Expert Sakashita Chie’s Vegetable and Meat Rollups with Miso Tare Sauce’s Kinship wi

Fermented Foods

Japanese & Fermented Food Recipes

Health & Food

Part 8: Registered Dietitian Atsumi Mayumi’s Yogurt Bark Snacks Provide a Quick Energy Boost

Japanese & Fermented Culture

Health & Food

Japanese & Fermented Food Recipes

Fermented Foods

Numazu Rie’s Hot Pot for One: An Easy Way to Stay Healthy by Eating a Variety of Fermented Foods

Fermented Foods

Fermented Beverages

Japanese & Fermented Food Recipes

Health & Food

Part 7: Cooking Expert Horie Sachiko’s Saké Kasu Smoothies — Eye-Opening, Body-Pleasing Drinks to St

Fermented Seasonings

Fermented Foods

Fermented Beverages

Japanese & Fermented Food Recipes

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

Fermented Foods

Fermented Seasonings

Japanese & Fermented Food Recipes

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

Fermented Seasonings

Japanese & Fermented Food Recipes

Japanese & Fermented Culture

Fermented Foods

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