Japanese Fermentation
Japanese crocks shaped by salt, time. Made in the miso room.
Featured japanese fermentation recipes
- two-winter miso — Iris · Kyoto pickle shops · salt — a japanese crock shaped by patience and place.
- shoyu moromi — Iris · Kyoto pickle shops · Built on time and the miso room's rhythm.
- koji rice tray — Iris · Kyoto pickle shops · From the cedar tub to the table — the japanese way.
- nukadoko bed — Iris · Kyoto pickle shops · Keep solids under brine, use clean weights, and trust pH, salt, and smell together. This is the recipe that knows why.
- amazake starter — Iris · Kyoto pickle shops · Kyoto pickle shops knows this crock. It shows.
- natto batch — Iris · Kyoto pickle shops · Fermentation at its most japanese — slow, salt, and certain.
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