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Global fermentation directory — free while we build it
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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.
| Trading since | 1689 |
|---|---|
| What they sell | Koji, shio koji and other koji products |
| Address | Sendo-Machi 14-29, Saiki, Oita 876-0832 |
Restaurant · Berlin
A place of peace and mindfulness in the heart of Berlin-Mitte, serving vegan fine dining from its own fermentation lab
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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Restaurant · Berlin
Michelin-starred dessert dining in Neukölln. The kitchen uses fermentation to concentrate flavour, for example in fermented shiitake.
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.
