JAPAN × ESTONIA
We have original fermentation culture in Japan.
There are fermented foods used Koji fungus.
Koji fungus is a national fungus in Japan.
It’s used only Japan.
Japanese seasoning, such as soy sauce, miso, mirin and sake are them.
We make miso using soybean and chickpea.
We also make dishes using Shio Koji that is mixture of fermented sea salt and short-grain white rice.
We introduce ideas how to cook your daily dishes using fermented foods of Koji with Estonian ingredients.
We hope that it will make your cooking healthy and tasty, and daily cooking will be fun.
0コメント