Join us at WOFEX Drinks & Bakes from February 25-27 and experience the HakkoBako
Rice Koji Recipe Rice Koji is a traditional Japanese ferment made from cooked rice inoculated with Aspergillus oryzae spores.
Koji (Aspergillus oryzae) is the cornerstone of complex umami flavors, essential for everything from miso
We were so excited to host our very first group visit, a class of food
Our brand-new fermentation lab in Hong Kong is officially open. We built this lab to
Fermented Ginger Ale Recipe Who doesn’t love a spicy, grown-up soda, packed with probiotics, that
In the heart of Hong Kong’s vibrant nightlife scene, Penicillin Bar stands out not just for its
Fermented Hot Sauce – Make Your Own Unique Flavour-Bomb Hot Sauce While regular hot sauces
We’re excited to share that our time at FHA Singapore 2024 was a huge success!
Join us at FHA-HoReCa from October 22-25 and discover the HakkoBako Pro Fermentation Chamber.
