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The Fateful Encounter with “Fermentation University” 

About 15 years ago, I felt a mysterious pull toward the world of Koji (malted rice).

I discovered a unique course called “Fermentation University,” founded by traditional fermentation companies in Ishikawa Prefecture.

I was drawn into this world and studied Japanese staples like Miso, Soy Sauce, Shio-Koji, and Amazake.

To graduate, I even traveled to Kanazawa to visit sake breweries and passed a rigorous presentation and testing process.

The Mystery of “Home Microbes”: Why the Same Recipe Tastes Different

 The most fascinating discovery was during an Amazake workshop.

We all used the exact same Koji, yet every single person’s Amazake tasted different! Some even had a fruity aroma.

The secret? It’s our “Home Microbes” (Indigenous Bacteria).

The tiny, invisible bacteria on our hands and in the air of our homes blend into the fermentation process, creating a flavor unique to each household.

It’s like creating a personalized “health barrier”—isn’t that mystical and exciting?

From Solitary Work to Joyful Connection 

After graduating, I tried making Miso by myself.

It was a long, solitary task, spending all day mashing steamed soybeans with a mortar and pestle.

While the result was delicious, I realized I preferred the joy of connection.

Now, I host or join Miso-making sessions with friends!

This year, we used a convenient “Miso Kit,” listened to Mozart, and finished the preparation in just an hour.

“Temae-Miso”: Your Very Own Health Protector

 In Japan, we have a phrase, “Temae-Miso” (my own miso), referring to the era when every family made their own.

By incorporating your unique home microbes, you create a “fermented space” tailored perfectly to your own health.

Eating this Miso helps replenish the bacteria that protect you.

It only takes one hour of handiwork to create a healthy, one-of-a-kind Miso that belongs only to you.

Why not start a life with fermentation and welcome these tiny, invisible partners into your home?

Let’s slowly mature the “Taste of Home” together with the little microbes that support us every day.