Zenbird Editorial TeamORYZAE is bringing its naturally fermented foods to Isetan Shinjuku for a week-long pop-up from 9 to 15 April. The focus is rice koji, a fermented ingredient rooted in Japanese culinary heritage. ORYZAE uses it develop products to support inner...
ORYZAE is bringing its naturally fermented foods to Isetan Shinjuku for a week-long pop-up from 9 to 15 April. The focus is rice koji, a fermented ingredient rooted in Japanese culinary heritage. ORYZAE uses it develop products to support inner...