SynBio-Shiori's Koji Workshop-

+++from web site++++ Until the Edo Period (1603-1868), basic seasonings such as soy sauce, miso, vinegar, mirin (sweet c...

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是非お読みください！！ https://haccola.jp/2019_02_22_8707/?fbclid=IwAR0vr4eah5xBLH0ONkr7NwUdDfQ_nhVqDGzTBmJrU...

great article! https://haccola.jp/en/2019_01_12_1086/...

Here is an article talking about my koji master’s brewery that he used to worked. Enjoy! https://www.concordia.ca/...

Hope this post will help some people who make miso by their own. Please don’t hesitate to ask me anything! Q: It�...

Here is another interesting article 😉 https://www.nature.com/articles/d41586-019-00483-5?fbclid=IwAR3X_bRqrZVStLAixZM...

For those of you who doesn’t know…! https://www.scientificamerican.com/article/how-gut-bacteria-tell-their-h...

Traditional Japanese Fermetation