A radio show that discusses the charm of koji culture. While learning about fermented preserved foods to enjoy at home and traditional koji in Japan, we also provide information about online courses.
黒麹の成功とは?黒麹を美味しく作る、カビの胞子と菌糸
16 mins • Jul 23, 2025
Charts
- 134Decreased by 19
Recent Episodes

Jul 23, 2025
黒麹の成功とは?黒麹を美味しく作る、カビの胞子と菌糸
16 mins

May 30, 2025
Youtuber|TokyoVegLifeなつきさん対談|Youtube、子育て、食、生き方、働き方。
82 mins

May 29, 2025
できたての麹で醤油と仕込みながら日本酒と、
13 mins

Mar 17, 2025
発酵対談|2020年|wakaze時代・今井翔也|新しい酒の創造。麹と異素材の醸造
77 mins

Mar 10, 2025
【発酵対談】ベルリンで麹からどぶろくを起こしパンを焼く・かずみん
32 mins

Language
Japanese
Country
Japan
Feed Host
Website
Feed
Request an Update
Updates may take a few minutes.