PROFILE

“MUSUHI” means “to produce” and “to connect me and you.”

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All things are born from the nature.

Also, if it’s described “結び-Musubi” in Kanji, it means to connect me and you.

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Our products and activities produce new relation and develop it.

Fermentation is beneficial effect of human by microorganisms.

The simple cases are foods used fermentation effective such as breads, cheeses and wines.

The benefits are not only foods, but also fermentation effective by microorganisms are everything of our life for maintaining.

Microorganisms have existed on the earth for about 3.5 billion years and have been fermenting for a very long time in order to maintain the earth.

It’s not too much to say that microorganisms is the reason we can continue to live in the earth.

Fermentation is the benefit and mysterious power from the lovely nature.

Japanese food they call “Washoku”, in 2013, UNESCO designated Washoku on their list of Intangible Cultural Heritage of Humanity.

The basics of the Japanese food are local and seasonal foods are good for the health.It was basically just brown rice and vegetables.Fermented foods such as Miso and Soy sauce are used.This is the basis of macrobiotic.

We hold workshops of Japanese food culture.How to make Japanese soup stock called “dashi” using a kelp and bonito flakes. The suggestion of dishes using dashi.Easy way to make ramen, gyoza and sushi, which are popular in the world using Estonian ingredients.

We also have the opportunity you to make Koji and miso are fermented seasoning.We would like to make a space that you could meet the healthy and tasty Japanese food.

We introduce and have proposals dishes in which are taking Japanese fermented foods.It’s essential to use Japanese seasoning such as miso and soy sauce for making Washoku.They are Japanese fermented foods.And almost of them are made using Koji fungus that is national fungus of Japan.

 

Two enzymes of Koji fungus protease breaks down protein and produces umami, amylase breaks down starchy matter and produces sweetness. The Koji fungus enzyme produces delicious fermented foods.

 

That’s why, Washoku are healthy and tasty because of these effects of Koji fungus.

 

 

We have workshops that you make Koji and Miso and know how to use them.

We create a space “Kotkapoja Studio” in Tartu that everyone can experience Japanese culture.

Kimono is traditional Japanese clothes.

Kimono was common style long time ago and made from silk.

We have another one made from cotton is called Yukata. Recently we go to the summer festivals wearing Yukata.

We make you to experience wearing Kimono and Yukata.

We started to develop our forest from summer in 2021. It will be build a sauna, Japanese culture center, outdoor kitchen and the space we can join and exchange of each culture. 

We make and sell Moss balls using mosses from our forest. Besides there are handcrafted products at Kotkapoja Studio in Tartu. You can see our handcrafted products on this homepage.