Natto Spaghetti Recipe by Yoshiko Sullivan

Yoshiko Sullivan Yoshiko Sullivan is a food stylist, culinary specialist, and instructor who shares her family recipes, cooking skills, and inspiration through her Instagram, blog, collaboration with many companies, and her own cooking classes (mostly online classes now). She has taught cooking classes for 15 years throughout New York and Boston and attends local culinary events. […]

Natto & Parmigiano Reggiano bruschetta by Yoshiko Sullivan

Yoshiko Sullivan Yoshiko Sullivan is a food stylist, culinary specialist, and instructor who shares her family recipes, cooking skills, and inspiration through her Instagram, blog, collaboration with many companies, and her own cooking classes (mostly online classes now). She has taught cooking classes for 15 years throughout New York and Boston and attends local culinary events. […]

The Heart and Soul of Japanese Cuisine: Exploring the World of Miso

In the realm of Japanese cuisine, few ingredients hold as much importance and flavor as miso. This humble paste, made from fermented soybeans (and sometimes grains), plays a central role in countless dishes, from comforting miso soup to richly marinated meats and vegetables. In this blog post, we’ll dive deep into the world of Japanese […]

Nukazuke: The Japanese Pickled Vegetable

Nukazuke is a traditional Japanese pickled vegetable that is made by fermenting vegetables in a mixture of rice bran, salt, and water. The name nukazuke comes from the Japanese word “nuka,” which refers to rice bran. The rice bran mixture is also called nukadoko or nukamiso. Nukazuke has been enjoyed in Japan for centuries, and […]

Kimchi: Korea’s Iconic Fermented Delight

What is Kimchi? Kimchi is a traditional Korean dish that is made by fermenting vegetables, most commonly cabbage, with a variety of seasonings. It is an integral part of Korean cuisine and is known for its spicy, tangy, and umami flavors. Kimchi is made through a process called lacto-fermentation, in which the natural bacteria present […]

Natto Pasta

Natto Pasta Natto pasta is a creative fusion dish that combines traditional Italian pasta with the unique Japanese ingredient, natto. The dish typically involves cooking pasta al dente and tossing it with a sauce made from natto, soy sauce, and other seasonings. The sticky texture and distinct flavor of natto add an interesting twist to […]

Recipe for beginners: Natto Scrambled Eggs

Natto Scrambled Eggs Scrambled eggs with natto is a unique and flavorful dish combining the creamy texture of eggs with the distinct taste and stickiness of fermented soybeans. It involves whisking eggs and cooking them in a pan until they are softly scrambled. Then, the natto is added to the eggs, creating a savory and […]

Recipe for Beginners: Natto Rice Bowl

Natto and Rice Bowl  The Japanese dish natto and rice bowl is a popular, and simple nutritious meal. It consists of steamed white rice topped with fermented soybeans, called natto. Natto has a distinct flavor and sticky texture. The dish is often garnished with various toppings such as green onions, shredded nori (seaweed), or sometimes […]

All About Sauerkraut

Sauerkraut is a fermented cabbage dish that is a traditional part of German and Eastern European cuisine. It has  very long roots in German, Russian and Chinese cuisine, dating back 2,000 years or more. Sauerkraut actually means “sour cabbage” in German. To make sauerkraut, finely shredded cabbage is mixed with salt and then left to […]

Preserved: A Fermentation Haven for Food Enthusiasts

Discover a world of fermented delights at this one-of-a-kind store in California Fermented foods have long been celebrated for their unique flavors, textures, and health benefits. For those who share this appreciation, there’s a special place where the world of fermentation comes to life: Preserved. This extraordinary store, located in Oakland, California, is dedicated to […]