Tofu has always been the staple food in Asian cuisine since ancient times because of its taste and nutritional value. It is an important source of protein from soybean, especially for vegans and vegetarians. No wonder that now it is also a popular ingredient used in Western vegetarian dishes. Before...

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How to Make Homemade Tempeh This recipe is a summary by Kawashima The Japanstore under the advice of the fermented food manufacturer. We want you to see it as an example of how to make the homemade tempeh. Please enjoy to make homemade tempeh with your own preference in the...

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Have you ever heard about tempeh?Here in Japan, it is hard to know people who actually have eat tempeh in their life. Some of them even don't know about tempeh.But, there are actually people who are curious about tempeh and they would like to try it someday.In this article, we...

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Contents List Introduction Principle Attributes of Miso Red Miso vs. White Miso (Color) Natural Miso vs. Quick Miso (Method of Fermentation) Salty Miso vs. Sweet Miso (Flavor) Chunky Miso vs. Smooth Miso (Texture) Expensive Miso vs. Inexpensive Miso (Price) Miso from the Provinces (Region of Origin) The Types of Regular...

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Barley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). With barley koji, you can make various foods, such as barley miso. In this article, we will explain how to make barley koji (using koji starter, in this case, Aspergillus...

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Welcome to Kawashima The Japanstore. In this tutorial, we will explain the foolproof way to make rice koji using a koji starter that will be bred on rice grains. Table of Contents What is Rice Koji? Health Benefits of Koji The Great Points of Handmade Rice Koji How to Make...

By RamadhanAnnisa Read more
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