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Tag: Fermentation

What is the best container to ferment miso?

A good primer before reading this article is the science of making miso. TLDR: Glass and plastic are good if … More

Fermentation, Miso

Traditional Barley Miso Recipe (麦味噌の作り方)

*Read more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe uses … More

Fermentation, Miso

Traditional Yellow Miso Recipe (信州味噌の作り方)

*find out more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe … More

Fermentation, Miso

Traditional Red Miso Recipe (赤味噌の作り方)

How to make traditional Japanese miso The recipe below is for red miso or aka miso (赤味噌). Whilst this is … More

Fermentation, Miso

Miso making FAQ

How to store homemade miso after fermenting? To harvest your miso, remove all the coverings on the miso and gently … More

FAQ, Fermentation, koji, Miso

The science of miso

Why is koji added to miso? To find more information on growing koji and the science behind it, click here. … More

Fermentation, koji, Miso, science

What is traditional Japanese miso?

Miso is a fermented paste typically made with 3 basic ingredients: For traditional Japanese miso, soybeans are almost exclusively used … More

Fermentation, Miso

Umeboshi with Rose (バラ梅干し)

How to make rose scented umeboshi This article follows on from the science behind lactic acid fermentation that explains all … More

Fermentation, rose, Umeboshi

How to make 5-years aged umeboshi with red shiso leaves and kombu

This article follows on from the science behind lactic acid fermentation that explains all information and method behind this recipe. … More

apricots, Fermentation, lactic acid fermentation, Lacto-fermentation, shiso, Umeboshi

Lactic-acid Fermented Matsutake Mushrooms (Lacto Matsutake Mushrooms/乳酸発酵松茸)

Following on from my introduction of the science behind lactic acid fermentation here. This first recipe of this series provides … More

Fermentation, Lacto Matsutake Mushrooms, Lacto-fermentation, Matsutake, Matsutake Mushroom, Mushrooms, 乳酸発酵松茸, 松茸

How to Grow Koji 麹

The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More

Aspergillus oryzae, Fermentation, japan, Japanese, koji, noma, Recipe
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