Yakuzen, and Japanese traditional Fermented foods

Collaboration of ancient Eastern wisdom, yakuzen, and Japanese traditional Fermented foods. We had a yakuzen and the way of Japanese Tea workshop today with No Gate Tea at Berkeley BDK America.

All of these dishes seasoned with Shiokoji or Sagohachi or Amazake from Aedan Fermented Food.
The most popular dish today was corn soup! It's made with only corn and konbu seaweed dashi. But Shiokoji makes this simple soup really yummy!