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 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.
We’re excited to share that our official launch at RBHK 2024 was a huge success! The event attracted
Chef Shima Shimizu teaches us how to use nuka-doko to transform food waste into incredible
The perfect entry level ferment; healthy, crunchy, tangy and easy!
