The Fermentation Issue — May 2018
By Alexandra Sienkiewicz |
Last Updated September 29, 2018
Up Your Rice Game
Self-proclaimed “rice baller,” Fumi Tsukamoto calls the creation of Abokichi Okazu — her company's miso, sesame, chili and garlic condiment...
Cultured Beverages — VAMS Culture
First skeptical of his mother-in-law’s home-brewed kombucha, it took Michael Doehle a week of drinking it to become a convert. And his...
Tempehs of all Kinds — Culture City
Traditionally a soy-based product originating from Indonesia, in which the fermentation process binds the protein into a cake-like form,...
