Interesting Facts about Mimi Ferments

Would you like to find out more about the historical background, the production process and the different varieties of koji, miso and soya sauce, as well as the carefully selected ingredients? You can find out more here.
Koji - Nationalpilz Japans

Koji – Japan’s national fungus

Koji (Aspergillus oryzae) is a grain or legume inoculated with noble mould and, as an enzymatic centre, forms the basis of many Japanese fermented products such as miso, sake and...
Ein Handwerker bearbeitet frisch zubereitete Miso Paste in einem Holzfass.

Miso & Shoyu

All our products are fermented or contain fermented ingredients. All our ferments are also unpasteurised and therefore live and therefore contain many health benefits. On this page you can find...
Detailansicht von Shoyu Sojasauce auf einer Holzoberfläche mit blasenfreier Textur.

Shoyu soy sauce

Discover the fascinating world of shoyu soy sauce! From its millennia-old tradition, through the different varieties, to its versatile uses in modern cuisine – these condiments are not only cornerstones...
weizenfeld

Our raw materials

We place great importance on high-quality, regional raw materials and source our ingredients – with a few exceptions – from Germany. Almost all of our products have been certified organic...
Nahaufnahme von Schimmel, der auf Lebensmitteln wächst, thematisch passend zur Haltbarkeit und Lagerung von Lebensmitteln.

Shelf life and storage

Here you will find more information about our products and tips on how to store them correctly in the fridge.
Bunte Sammlung von Literatur-Büchern, die verschiedene kulinarische Themen und Techniken behandeln.

Literature

Discover the best recommendations in literature on fermentation and Japanese cuisine. From miso to tempeh to wild fermentation – these books offer valuable insights and techniques. Which book will inspire...