Cooking

Is your nukadoko too sour, watery, or moldy? Learn 5 scientifically-based solutions to common nukadoko problems. Understand microbial balance and fix issues quickly.

Learn how to choose koji, make amazake using a simple thermos method, and create shio-koji seasoning. Includes rice koji vs barley koji comparison, storage tips, and step-by-step recipes for beginners.

Learn about bread yeast types from a microbiology expert. Discover the characteristics of instant dry yeast, fresh yeast, and natural yeast (sourdough), how to choose the right one, and temperature control tips. Backed by science, this guide helps beginners bake delicious bread successfully.

Expert guide to miso storage methods. Learn how to store aging and finished miso, use refrigeration, freezing, and room temperature appropriately, plus long-term preservation tips. Covers color changes and troubleshooting based on microbiology.

Expert guide to fermented food storage methods. Learn temperature management, container selection, and how to judge shelf life based on microbiology. Covers basic storage principles common to all fermented foods including miso, nukadoko, natto, yogurt, and cheese.

Expert guide to making nukadoko (Japanese rice bran pickling bed). Learn the simple 3-ingredient method, daily management tips, and troubleshooting solutions based on microbiology. Perfect for beginners who want to make delicious nukazuke pickles.

Expert guide to fermentation troubleshooting. Learn the scientific causes and solutions for common problems like mold, excessive sourness, and strange odors. Covers temperature management, salt concentration, contamination, and how to identify dangerous vs. edible molds.

Learn how to make authentic miso at home with this beginner-friendly guide from a PhD microbiologist. Discover the simple 3-ingredient recipe, fermentation science, and aging tips for delicious homemade miso.