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Global fermentation directory — free while we build it
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Shop · Berlin
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.
| Monday | 10:00–18:00 |
|---|---|
| Tuesday | 10:00–18:00 |
| Wednesday | 10:00–18:00 |
| Thursday | 10:00–18:00 |
| Friday | 10:00–18:00 |
| Saturday | Closed |
| Sunday | Closed |
All times are local to Berlin.
| Trading since | 2017 |
|---|---|
| What they sell | Koji, miso, shoyu, mirin, natto, amazake, koji cosmetics |
| Address | Oudenarder Str. 16, Haus C7, 13347 Berlin (Wedding, Osram-Höfe) |
Restaurant · Berlin
Michelin-starred dessert dining in Neukölln. The kitchen uses fermentation to concentrate flavour, for example in fermented shiitake.
Workshop · Berlin
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.
Product · Kozaki
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.
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Shop · Saiki
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.