9/5/2017, NightLife at the California Academy of Sciences.
Sunday evening I started this koji fermentation. After 36 hours they have grown well, but not yet. We will show those fresh koji at the California Academy of Sciences on 9/7!
Come and join to the NightLife at the California Academy of Sciences.https://www.calacademy.org/ni…/how-to-fermentation-nightlife
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Oh my God ! Almanac San Francisco Taproom put Aedan Fermented Foodskoji cured salami on their menu ! It 's so yummy , good for beer. Kanpai for the creative chef!
Yay! Today is rainy day, so that our booth is full of laugh, love and tasty fermented products. Please come and join us to CUESA & The Ferry Plaza Farmers Market!
On 8/25(Sun) we will have a miso making class at Japanese Cultural and Community Center of Northern California (JCCCNC) Let's sign up! http://www.jcccnc.org/event/miso-making-workshop-with-aedan-fermented-foods-august-2019/?fbclid=IwAR3f5UnIQWbaJ-Q2wAQJBYxlhTQ7cyVXMQVKO0lM_kQUvoBHnLhRTqlWmJ4
Hi Friends. Please check it! https://n.pr/2WMgcLv (Quoted from Website) Mariko Grady, Aedan Fermented Foods At La Cocina, you can often hear Mariko Grady singing or humming as she prepares miso, koji, and amasake. Her fermented products comes in four different ...
Now I’m making the special order of say sauce koji! Oh how good smell!!!!
