Fermentation Preserved Foods

Kome Su Rice Vinegar Japanese Fermentation Production

Japanese rice vinegar (komezu) differs fundamentally from Western vinegars in its production method,…

Moromi Moto Sake Mash Fermentation Kimoto Method

The moto (starter culture, also called shubo) is the critical first-stage fermentation in sake brewi…

Natto Stirring Technique Fermented Soybean Regional Varieties

Natto (fermented soybeans) is among Japan's most divisive foods—beloved by Kanto residents who eat i…

Shottsuru Akita Fish Sauce Hatahata Sandfish Fermented

Shottsuru is Akita Prefecture's native fish sauce—one of Japan's three historically documented regio…

Tofu Momen Kinugoshi Making Coagulation Nigari

Japanese tofu production represents one of East Asia's most refined food technologies, with two fund…

Umeboshi Pickled Plum Bainiku Shiso Honkajitsuke

Umeboshi (salt-pickled plum) are made from ume (Prunus mume, Japanese apricot or plum) through a two…