~ Using Malted Rice Koji: Shio Koji, Dry-Aging, & Amasake ~

As fermented and cultured foods are becoming more popular …being served more in Western restaurants, on store shelves, and home pantries. But one that might not be very familiar is koji rice. Mainly because it’s a fermented food that’s hiding inside another fermented food. Today, we will introduce some different ways to use koji rice … Continue reading ~ Using Malted Rice Koji: Shio Koji, Dry-Aging, & Amasake ~

Japanese Koji-Kin Rice Recipes

Now that you have made a fresh batch or purchased your koji rice, the next step is what to do with it. Many people use koji-kin rice to make saké, amasaké, or miso. However, what other ways are there to turn koji rice into something extraordinary? Here are a few recipes to get you started… … Continue reading Japanese Koji-Kin Rice Recipes

How to Make Koji-Kin Rice From Koji Spores

Use for Amasaké, Saké, Light Misos, or Japanese Pickles Making your own fresh koji rice is not complicated if you have the correct tools and utensils on hand.  Some equipment listed will make the process easy for someone with culturing experience.  Making koji rice may not be the best culture for someone new to fermentation … Continue reading How to Make Koji-Kin Rice From Koji Spores


Today we’ll look at a fast and easy condiment from Japan made from umeboshi plums, shiso leaf, mirin, and malted koji rice. Use for a topping on rice dishes, sushi, or anywhere a sweet-sour- salty fermented taste is desired. Use umeboshi paste to replace salt in dressings, spreads, and sauces or to season soups, grains, … Continue reading Fermented UMEBOSHI PASTE

~ Wild Yeast Fermentations ~

  This post will cover fermentation with wild yeast and bacteria.  Before the isolation of yeast strains by traditional peoples the use of wild yeast was the only way to prolong food stores.  However, other methods were used, too, like drying and salting of meats and fish or seeds and grains. Later, through the years, … Continue reading ~ Wild Yeast Fermentations ~

Lemongina / Limegina Drink

~ Fermented – Vegan ~ This is an excellent fermented sports drink containing electrolytes, vitamins, and some protein.   Easy top make with some common ingredients.  Very refreshing when a pick-me-up drink is needed! Ingredients Needed… 1 Quart (1 L) filtered water 1⁄2 Cup (100 g) granulated sugar or use 3/4 cup honey Pinch of sea … Continue reading Lemongina / Limegina Drink

~ Fermentationed Tonics for Winter Time & Immunity Building ~

RAW – Fermented – Vegan Fermented Garlic in Honey – Ninniku Hachimitsu-zuke This is a great cultured ferment for the winter season! Easy to make and loaded with cold and flu fighting properties. We recommend using RAW honey for the best taste and beneficial remedies.  The honey is ready in as little as 2 to … Continue reading ~ Fermentationed Tonics for Winter Time & Immunity Building ~

Kim Chi Recipe #1 – Mother In-law’s Kim Chi – Baechu Gutjori (Traditional)

Mother In-law’s Kim-Chi Baechu Gutjori (Traditional) Koreans celebrate the first fall Napa cabbage harvest with this style of Kim-chi.  It may be eaten right away or aged for a time. This style is enriched with both the land and sea with a base of beef stock and sea foods of oysters, salted shrimp, and anchovy … Continue reading Kim Chi Recipe #1 – Mother In-law’s Kim Chi – Baechu Gutjori (Traditional)

Fermented Rice Wines – Asian Style Wine

  Rice wine, also known as mijiu, is an alcoholic drink made from sticky rice, traditionally consumed in East and Southeast Asia, and also South Asia.  Rice wine is made from the fermentation of rice starch that has been converted to sugars, which in turn produces alcohol. Microbes are the source of the enzymes that … Continue reading Fermented Rice Wines – Asian Style Wine