I remember thumbing through a friend’s copy of Jamie Oliver’s The Naked Chef (2000! So young!) and chancing upon his yoghurt recipe. Unlike his other recipes with… Read more “Ready, Set, Ferment!”
Japanese kioke (lit. trans. wood oke) barrels are unique in that they are held together by bamboo hoops called taga. No glue, no nails. Just meters of bamboo that are intricately cut, angled, and woven to make sure that everything seamlessly maintains a circular shape. Over centuries of practicing, woven bamboo became the answer to the practical problem of creating salt-based seasonings in a humid climate. With metal, rust would creep into the fermented products. So how are these practices maintained today?