KAMOSU YUKON
Nanase SukenoGet a taste of Japan’s living culture
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 14 | Founded | a year ago | Last Issue | 6 days ago |
| Active | |||||
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kamosuyukon.substack.comLatest Issues
An Umami Bomb: Making Shiokoji with Dashi
Making shiokoji is one of the easiest ways to start using koji.
I’ve already written about shio koji in a previous post, so please check it out if you’d like to learn more about it in depth.
What is Dashi?
By the way, do you know what...
Baking Bread with Over-Fermented Amazake
Have you ever tried Amazake? Or even made your own at home?
Making Amazake is actually quite easy.
All you need is rice koji and water.
I usually make Amazake without measuring anything precisely. I simply fill a glass jar about 60% ful...
Learning Soy Sauce with a Century-Old Brewery in Japan
Did you know that the number of soy sauce breweries in Japan is decreasing year by year, and at an alarming speed?
It is often said that there is almost no chance for this number to increase again.
That is exactly why I feel so grateful...
Can We Make Koji from Koji?
I often get this question because, in some places, koji spores are hard to find.
In the past, before commercial spores existed, people made koji from koji. And I know many people around the world have succeeded in making koji this way.
I...
MY COMMUNITY IS OFFICIALLY OPEN!
YES, here it comes!
Last week, I shared my passion for koji. If you haven’t read it yet, you can read it here. You’ll love me even more, hopefully.
This time, I’ll show you technically what my community is and what we can do here.'
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Japanese Fermentation Koji maker in Yukon
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