Knowledge

Would you like to learn more about the history, production and different varieties of koji, miso and soy sauce, as well as our carefully selected ingredients? Find out more here.

0.01% Deep Dive into our Shōyu class

The difference between industry and craft and why mimi shōyu surpasses even the ultra-exquisite selection.

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: Background & Basics

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.

Shōyu: Origin, Production and Varieties

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...

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 of Live Ferments

Learn how to store live ferments for optimal freshness and quality, why refrigeration matters, and how to preserve their quality for years to come.

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...