Markus Shimizu
About Miso Shoyu Koji Tempeh Natto Workshops Contact



I started fermenting about 12 years ago, having been vegan for over 15 years and exploring raw foods and other healthy ways of eating. Initially i ferment simple Kimchi's, Natto and Nukkazuke. During the process i got drawn ever deeper into the miracle of fermentation. For a miracle it is, since what you put in is not what you get out and how this all happens is a object of wonder.

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Below are some of my early fermentation experiments.


Tempeh

Tempeh variations made with Garbanzo beans and Sunflower seeds or Garbanzo beans with Flax seeds
Koji

Preparing various grain types for Koji
fermentation