Fermenthings

The world of non-alcoholic beverages has changed dramatically in the last years. What used to be an afterthought has become a fully fledged craft movement. Producers are applying the same level of technique, terroir awareness, microbial understanding and ingredient care that you would expect from natural winemakers, sake brewers or kombucha <a href="http://artisans.This" target="_blank" title="artisans.This">artisans.This […]

Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating […]

Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating […]