Cheese Water: Will It Amazake?

I have made really great shio koji with whey in place of water, so I figured why not try something similar for amazake? I’m always trying to find ways to use things we might normally throw away, such as this liquid that my burrata was packed in. Watch till the end for a taste test! 😝 Follow @crockoftime on Instagram, TikTok, and YouTube to get…

Continue Reading

Cosy Koji Book Giveaway

I’m running a Cosy Koji book giveaway on Instagram, Twitter, and on the Crock of Time Discord until August 5. Cosy Koji is a limited-run book by Marika Groen that will teach you everything you need to know about making koji, the ancient Japanese practice of growing Aspergillus oryzae on grains of rice. The photos and writing are very personal, inviting you to be a…

Continue Reading

Livestream: Koji Coffee Tasting

Finally, “koji process” coffee is here, and we’re tasting it live! “Koji Supernatural” is a coffee produced by Phoenix Coffee in Cleveland, Ohio as a collaboration between coffee director Christopher Feran and Jeremy Umansky. We’re brewing and tasting it for the first time live on stream with some friends: Jack, Nick, and Kyra. See Christopher Feran’s Instagram post for information about the process. Live Sunday…

Continue Reading

Livestream: Koji Rice

For 3 years now, I’ve been growing my own koji on rice at home with very consistent results, thanks to some help from Jeremy Umansky’s koji class at Larder back in early 2019. I’ve seen some folks have a tough time with their own so I’m doing a livestream to show my process and equipment that gets me the results I’m looking for every time.…

Continue Reading

The art and culture of Japanese fermentation is going global

As Kojicon 2022 was coming to a close, presenter Takashi Sato, president of San-J, unveiled a new website that brings Japanese fermentation traditions to the English-speaking world: hakkohub.com. “Hakko” means “fermentation” Japanese, and Hakko Hub is a place to learn everything there is to know about the traditional ferments of Japan: shoyu (soy sauce), miso, mirin, and more. In his presentation, Takashi talked about the…

Continue Reading