shochu

Shochu

The mere utterance of the word conjures up heady romantic images and bittersweet nostalgia for a bygone era strewn with noble characters and a thick layer of folklore something akin to Scottish whisky. This revered elixir is made from the powerhouse fungus Aspergillus oryzae or to you and I, Koji. This mould is responsible for the production of […]

August 10, 2017 No comments

Natto

This pungent fermented soybean attack on the senses is loathed by most foreigners and plenty of Japanese(somewhere around 30% and way more in Kansai for example) as well but don’t be swayed by its horrendous odour before you at least give it a try! Its most commonly eaten at breakfast time with rice/green onion and […]

April 28, 2017 No comments