Fermentation - The Japanese Food Lab

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

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

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

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

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

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

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

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

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

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

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