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New Year's Miso

On New Year’s Day, January 1, 2016, I made miso to ferment throughout the year. For my first attempt, I followed instructions from Preserving the Japanese Way  318 more words

Fermentation & Preserves

Makgeolli #60 – Jeju Omegisul

KOREAN NAME: 제주 오메기술

REVIEW: Wandering through various department store liquor corners, a certain bottle with interesting star-burst patterns has popped up again and again. I finally decided to take a chance on… 359 more words

Takjoo Journals

Science of Miso

Commonly served as a soup alongside your meal at Japanese restaurants, miso has been long toted for its rich umami flavor and fermented qualities. Interested in miso’s hidden secrets? 574 more words

Science & Food

Must Be Dreaming

I don’t feel entirely alive today.

There have always been days like this. They vary in severity as far as the melancholy goes. Today is a light-melancholy day. 2,135 more words

Blog Posts