Cultured By Nature
If you’ve never heard of amazake, get ready to meet your new favourite ingredient. This ancient Japanese drink is naturally sweet, creamy, and surprisingly simple to make at home — and once you understand what it is and how it works, you’ll wonder why you …
Tired of failed koji batches due to inconsistent temperatures? I know the feeling. Achieving that ideal warmth for your koji spores is the single most important—and often the most frustrating—part of making koji rice at home. In my latest video, I wanted to share my …