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Global fermentation directory — free while we build it
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01
Aspergillus on grain, the base of miso, shio koji, amazake.
7 entries
A Chiba sake brewery founded in the late 17th century, now in its 24th generation, brewing with wild yeast, kimoto and bodaimoto starters and organically grown rice. Musubi is made from unpolished brown rice.
Michelin-starred dessert dining in Neukölln. The kitchen uses fermentation to concentrate flavour, for example in fermented shiitake.
A koji house making koji by hand since 1689. Myoho Asari, the 'Kojiya Woman', revived shio koji from Edo-period techniques and made it known across Japan.
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.
The shop behind noma, opened in 2025, selling ferments from the restaurant's test kitchen and fermentation lab, such as mushroom garum.
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.
