Do you have a taste for fermented foods? Back in the Summer it was a real pleasure to spend the day talking to Susie Rushton from Vogue magazine, about all things fermented! I had at the beginning of the year, started my Miso Making classes at Yuki’s Kitchen and this was the focus of much of our discussion. The health benefits of fermented food are endless, if you don’t already have a copy of the Sandor Katz book The Art Of Fermentation, I’d highly recommend it as a great background read.
Fermented foods are really important in Japanese cookery. We spend much kitchen time preparing fermented foods such as miso, nato or different pickles and an even greater time discussing them!