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Global fermentation directory — free while we build it
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Workshop · Bogor
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.
| Host | Rumah Tempe Indonesia (KOPTI cooperative) |
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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.
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.
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