fermentation

Nukazuke: Delicious Tangy Pickles, Good and Good For YouCULTURE | Jun 24, 2026

Fermented Chili Pepper Sauce Karazō Brings a Spicy Taste of Tajima, Hyōgo PrefectureJAPAN LIFE | Mar 17, 2026

Shiokara Delicacies: The Perfect Accompaniment for Rice and AlcoholCULTURE | Aug 17, 2025

Shiokara: Japan’s Salty, Fermented SeafoodCULTURE | Aug 16, 2025

Bringing “Kōji” to the Dining Table: Recipes Ready in Half a DayJAPAN LIFE | Jun 13, 2024

Super-Ager Food Historian Nagayama Hisao: Spreading the Gospel of Longevity Through Japanese CuisineJAPAN LIFE | Apr 11, 2024

Daikan (Greater Cold)INSIGHT | Jan 20, 2024

“Asazuke” Tops Ranking of Japan’s Favorite PicklesJAPAN LIFE | Mar 9, 2023

“Nattō” Odyssey: Three Ways to Make Japan’s Famous Fermented Beans at HomeCULTURE | Oct 22, 2020

Tapping the Power of Fermented Foods JAPAN LIFE | Jun 30, 2020

The Fermentation Prescription: Building Immunity from the Ground UpJAPAN LIFE | May 11, 2020

Japanese SeasoningsJAPAN LIFE | Mar 3, 2016