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Global fermentation directory — free while we build it
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Shop · Shodoshima
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.
| Monday | 09:00–17:00 |
|---|---|
| Tuesday | 09:00–17:00 |
| Wednesday | 09:00–17:00 |
| Thursday | 09:00–17:00 |
| Friday | 09:00–17:00 |
| Saturday | 09:00–17:00 |
| Sunday | 09:00–17:00 |
All times are local to Shodoshima.
| What they sell | Soy sauce (Tsuru-bishio and others), soy sauce desserts in the Yamaroku Chaya |
|---|---|
| Address | 1607 Yasuda, Shodoshima-cho, Shozu-gun, Kagawa |
Product · Günzach
Organic tempeh made by hand in the Allgäu, not only from soy but also from lupin, kidney beans and black beans.
Restaurant · Singapore
The world's first Michelin-starred Peranakan restaurant. Chef Malcolm Lee, fourth-generation Peranakan, cooks heirloom Straits-Chinese recipes such as babi buah keluak.
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.
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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.