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Global fermentation directory — free while we build it
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04
Aged legume pastes and the soy sauces beside them.
7 entries
Organic tempeh made by hand in the Allgäu, not only from soy but also from lupin, kidney beans and black beans.
The world's first Michelin-starred Peranakan restaurant. Chef Malcolm Lee, fourth-generation Peranakan, cooks heirloom Straits-Chinese recipes such as babi buah keluak.
Handmade koji, miso, shoyu, mirin and natto from Wedding, founded in 2017 by Markus Shimizu. Shop with tastings in the Osram-Höfe and an online shop.
A soy sauce brewery on Shodoshima whose fifth-generation owner brews in kioke, wooden barrels, many over 100 years old, and builds new ones himself each January. Tsuru-bishio takes about four years.
How to grow koji on rice or barley and turn it into miso. You leave with your own miso and a bag of Aspergillus oryzae spores.
Opened in 2012 by the Indonesian tofu and tempeh producers' cooperative as a model for hygienic, environmentally friendly tempeh making. Offers training and educational factory visits.
We make tempeh together and talk about Peranakan cooking and the Chinese-Javanese history behind it.
