Journal

Notes from our Tokyo kitchen

What happens when people from around the world come to a small fermentation kitchen in Jingumae, Tokyo. Lessons, questions and the food we make together.

From India to Tokyo A Flavorist from India Came to Study Koji in Tokyo A flavorist and biotechnologist from India came to &LAB TOKYO in Jingumae, Tokyo, to explore Japanese koji through science, taste and hands-on fermentation at UMAMI & KOJI LAB. · Read the story →