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die gutes Essen und handwerkliche Fermente lieben
The interaction of alcohols
The mimi gift voucher worth €25
salad dressings and as a marinade for raw fish
gemüse workshop am 29.November.2026 shoyu die gutes Essen und handwerklicheThis workshop will be held in German. Fermenting vegetables with koji In Japan, koji is not only indispensable for the production of miso, soy sauce, sake and many other products, but also plays a crucial role in the fermentation of vegetables. Although vegetables can also be fermented with salt alone, fermentation is even safer, faster and more flavourful with miso, shoyu, shio koji, sagohachi, amazake or sake kasu all koji products. In this practice
