Preserved foods are foods that can be left at room temperature for an extended period of time and still be eaten, and they exist in all regions. Preserved foods can last longer by drying them, using salt, sugar and vinegar, or soaking them in oil or...
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...
Sonoka Imagawa
Misato Noto