Sushi and miso soup are often served together in Japanese restaurants. But what does sushi have to do with fermented food? What other uses are there for miso aside from making soup? In this first part of our Healthy Hakko … Continue reading →

From soy sauce to miso to sake to shochu, these iconic Japanese foods and drinks are all made possible with the help of a mighty microorganism commonly known as "koji." What exactly is koji and how did koji come to … Continue reading →

Talk with Kaori Ishii, director of The Genealogy of Sake and Sake Samurai Michael Tremblay Sake has come to be known as the drink of the gods. Have you ever wondered how it is made, and the artisans who make … Continue reading →

Talk with Sandor Katz, author and fermentation revivalist and Shiori Kajiwara, Koji consultant What fermented foods do you enjoy everyday? Find out in this third part of our Healthy Hakko series, where we talk to Sandor Katz, fermentation revivalist and … Continue reading →