*This article contains affiliate links. “There is a fortune in leftovers” is a famous Japanese proverb. Tofu, miso, soy sauce, soy milk, natto and other foods made from soybeans are indispensable to the Japanese diet. However, did you know...
Koji might not be well known outside of Japan, but this fermented agent is used to make popular Japanese food such as miso, soy sauce and sake. Kyushu-based koji company Kawauchi Genichiro Shoten invented technologies to turn food waste into...
In Fukuoka prefecture, Great Morning Hakata hotel and nonprofit organization ‘Junkan-seikatsu Kenkyujo‘ (also known as Namaken, who also brought us LFC Compost) has begun a new effort to tackle food waste. Bio-waste generated by the hotel is...