Tags » Koji

Miso making season

It’s time to get into miso and koji making again. I still have koji left from last years production, so I’ll use it first.

Rinsing and soaking swedish ecological soybeans for tonights boil and some 2017 years miso.

Food Processing


Koji is the definition of a great person. Everything he does is meant to better the lives of others.  Whether in music or his community and volunteer work, he shows us what matters in life. 126 more words

Music Feature

New listing! Now available in...

Incredible skylines, diverse culture and a taste for the finer things in life.

These were just a few of the reasons that persuaded us to launch our… 115 more words

Kiss Mix Cocktails

Heal's Modern Craft Market 2015

So the new year is fully underway with the first month of 2015 already drawing to a close. February brings lots of things to London (longer days, the odd daffodil, the end of January detoxes) but most importantly, Heal’s Modern Craft Market. 164 more words


Ishiguro Tane-koji-ten

Koji fungus a “national fungus” and fermented foods are essential to Japanese food that virtually no Japanese meal is complete without them.

The beauty of fermentation is that it enhances the flavor and at the same time increases their nutritional value immensely, and makes foods less perishable. 67 more words

Life Cycles