Shio Koji

Shio Koji. Lately, I have been putting that $H!T on everything. Ever since I finished the Koji Alchemy book, which I highly recommend, I have been trying to get my hands dirty with koji. No deep dive here yet, just small baby steps. It started with just seasoning with a bottle that you can just buy and use it right away like any type of seasoning. I would use it as a marinade or as a finishing when sautéeing vegetables, (Nicholas loves it). Everything came out pretty tasty so far, and I’ve found there’s less of a chance of over-seasoning as long as it’s used sparingly. Note that shio koji has both sweetness and saltiness, and the commercial ones tend to be a little bit on the saltier side.

Read More

Yogurt at Home: 2 ways

We’ve been making our own yogurt at home for the last year or so. It’s really been more for fun than anything else. I have a hunch that it’s not exactly more economical (more on that at the end). But there is something that I find so exciting about the magic transformation that takes place. Another bonus is that we’re eliminating a lot of the waste that goes along with buying and eating yogurt on a regular basis (I mean, realistically one can only find so many uses for all of those plastic tubs).

Read More

Kombucha at Home

Probiotics! I started buying kombucha many moons ago while browsing the aisles of Whole Foods Square One when it first opened. With an array of supposed health benefits such as improved digestion and absorption of nutrients, strengthening immunity, to name a few, I was curious enough to try it and soon developed a taste for it. It was sweet, but not too sweet, and naturally fizzy – a healthy alternative to some of the sugary drinks that I crave now and then. Unfortunately, it always seemed too expensive to drink regularly, especially since kombucha is just basically sugar-sweetened tea, fermented with bacteria and yeasts. Megan and I used to make it, but not consistently. Now, with a new shared goal of trying to make everything ourselves, we have started brewing new batches every 8-12 days.

Read More

Bread and Butter Pickles


1 3/4 cup vinegar (we used a combination of apple cider and white vinegar 50/50)
1 3/4 cup + 2 tbsp sugar
1 tbsp mustard seeds
1/8 tsp turmeric powder
1/2 tbsp celery seeds
3 tbsp salt Read More