gemüse workshop am 20.September.2026 voucher It is also popular for

It is also popular for improving the texture of fish and meat dishes by making them airy and tender

handgeschöpftem Meersalz und klarem Quellwasser reifte dieses Garum über drei Jahre in einem sorgsam ausgewählten Rumfass

while traditional versions usually contain around 19% salt

and phosphorus

gemüse workshop am 20.September.2026 voucher It is also popular forThis 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