Tag: kojicon

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The art and culture of Japanese fermentation is going global

Tags #japanese #koji #KojiBuildsCommunity #kojicon

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…

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2021 Lessons, 2022 Goals

Tags #discord #goals #KojiBuildsCommunity #kojicon #LookBack #youtube

Another year has passed us by. Do you feel older? Wiser? Maybe not, but all of our ferments are aging with us, too. I suppose the primary lesson I learned in 2021 is that older doesn’t necessarily mean better always. My experimental hot sauce batches, even with some big variations (adding smoked chilies, adding mushrooms) tasted very similar to each other and last year’s standard…

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Official Discord Server

Tags #discord #KojiBuildsCommunity #kojicon

As our beloved Kojicon has drawn to a close, the community that sprang up around it in the private Slack group has been wondering how we can stick together after the Slack closes in May. I’m not saying that I have the only answer to that, but I realized that the experience of the past two weeks was something I’d be willing to put some…

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