Eat Well · Feel Well · Live Well

A light and refreshing chilled chicken nanban recipe made with shio koji, red bell peppers, and a sweet-and-sour Nanban sauce. Served without tartar sauce and gluten-free friendly.

White lines appeared on my homemade shio koji after three days, and I thought I had ruined it. Instead, it developed a sweet amazake-like aroma and became delicious after four days. Here's what I learned.

Thinly sliced apples marinated in shio koji and served on toasted baguette. A simple sweet-and-savory canapé perfect for aperitifs, entertaining, or light starters.

A simple recipe for tender steamed chicken made with homemade shio koji and a light ginger-scallion sauce. A gentle, flavorful way to bring fermented seasoning into everyday meals.

Author: Limi Bolomier Yogurt koji is a simple fermented food you can make at home using a yogurt maker. It combines the benefits of koji fermentation with lactic acid bacteria from yogurt, supporting gut health and digestion. Ingredients 100g dried rice koji 200ml milk (any type, preferably whole milk) 2 tbsp plain yogurt (with live cultures) Instructions Place all ingredients in a clean, sterilized container. Mix well until the koji is evenly distributed. Set in a yogurt ma

Author: Limi Bolomier Amazake is a traditional Japanese fermented drink, often referred to as a “drinkable IV.” It is known for its ability to support gut health and boost immunity. In this post, I'll introduce a simple method to make amazake using just a Ziploc bag and a yogurt maker. No special equipment is required! Why Ziploc Works The Ziploc bag's simple, sealed structure helps reduce the risk of contamination. This allows for stable fermentation even in your home. Witho