Discovering fermented food in Gujo!
A unit, to promote the food culture in Japan leading to the future in the next 100 years, is formed by husband “A farmer and a maltster” facing with the blessings of nature and wife “A soy sauce sommelier and designer”. They aim to introduce Japanese food culture with fermented food supported by agriculture, fisheries and forestry.
He started a new koji venture in the Koji industry. He uses pesticide-free and chemical-free fertilizers in preparing miso. He was fascinated by the world of fermentation and started running a Koji shop in Nishihazu-cho, Nishio-shi, Aichi-ken. He also holds a Miso and Soysauce Study Circle for more than 1000 people a year.
A soy sauce, olive oil sommelier & designer. She was born in the soy sauce town of Shodoshima Island and grew up with the brewers. Based in Shodoshima, she continues to visit brewers nationwide and continues to connect people and things through design, writing, and recipe making. She published “Soy Sauce Book” from Genko Publishing.
Photographs by miyamoto