Summer BBQ season is all about simple pleasures: nice weather, time outdoors, and the rich, smoky aroma of charcoal-grilled meats and vegetables. …
The Story Behind My Go-To Wafu Dressing Having worked in numerous Japanese kitchens across both Japan and New York City, I’ve made—and …
If you love rich, complex, cultured butter, learning how to make **shiokoji butter** is about to transform your kitchen. By combining quality …
Whenever I find incredible, fresh eggs at the farmers’ market, it immediately inspires me to make homemade mayonnaise. Ever since I started …
Ama Koji (甘麹) is a concentrated form of amazake made by fermenting rice koji with water (and optionally cooked rice). Without a …
What is Shoyu Koji? Soy Sauce + Koji = Ultimate Umami It goes without saying that Shoyu Koji is a powerhouse fermented …
This multi-purpose umami bomb brings a mellow, golden sweetness and depth to your cooking. Think of it as a living seasoning that …
Why This Koji Chopped Salad is the Ultimate Beauty Food There is something deeply satisfying about a perfectly chopped salad. When every …
Forget thin, watery vinaigrettes. This Fermented Carrot Koji Dressing is what I call an “eating-style” sauce—thick, vibrant, and packed with enough substance …
