Do you want to learn how to make Japanese Fermented food? Japanese fermented food includes Miso, Koji, Shoyu, Mirin, Nukazuke, etc. and there are so many application using those ingredients to make your food taste a lot better!
If so, you are in the right place!
I will show you how to make it in the most adaptable, easiest way.
You also will discover the wonder of Japanese fermented food based on the scientific research.
My name is Tomoe Endo and I grow up in Japan and I moved to the U.S. over 20 years ago.
I am a certified Koji master. I love Japanese food. It was very hard to find the ingredients needed to make Japanese food when I move to US. The closest Japanese market was over 60 miles away. The compromise is to use frozen ingredients from the near by Asian market or other ingredients with loaded additives and preservatives but they do not taste as good and I was also concerned with the effects of the additives. I knew from the experience that Japanese fermented food are very tasty and also good for our health so I started to explore if I can make them on my own. When I visited my family in Japan, I bought ingredients to make Koji and started experimenting. After a few years of trials and error, I decided to seriously study about it and became Koji Master.
I also worked at a Natto company for several years and mastered Natto making which helped me deepen the knowledge of Japanese fermentation and some of the techniques that needed to make natto and other fermented food.
Now I enjoy pickling seasonal vegetables in Nuka, making Japanese seasoning such as Mirin and Shoyu in addition to a different variety of Miso. It is so much fun to make them and it is delicious!
Have you heard the word “Umami”? It is one of the five basic tastes and it is Japanese word, meaning “savory.” It is mostly considered the taste from meat but using the magic of fermentation, you can have lots of Umami with vegetables, too!
Together, we can explore the miracle world of Japanese fermentation.
About Ramen
If you say Japanese food, it means Sushi and Ramen, right?!
I will leave sushi for professional chefs because it is very important to get right kind of fish from right sources to be safe. But I wanted to make Delicious Ramen on my own so I enrolled Ramen school in Japan. I will introduce how to make it from scratch so stay tuned!