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

Preparing various grain types for Koji