Takehito Maeda has been a traditional Japanese chef for 15 years in Japan and New Zealand.
While busy working as chef, he grew interested in fermentation. He started with home brew. When the beer was fermenting in a barrel, he could hear the noise of bubbling organisms working really hard, eating the sugar to turn it into alcohol for him. Then he tried a sour dough bread (which he still does). He has kept his sour dough starter for more that five years now.
Somehow, he found a couple(Rachel & Gareth) who grow soy beans locally in Motueka. A wonderful idea flashed into his mind; Miso!! In the old days in Japan, every family made their own miso paste at home. Takehito thought, “I can do this”.
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