About Toshi Ferment

Welcome to Toshi's Fermentation Blog!

This blog is written by Toshi — a working professional in his 50s who is deeply passionate about fermented foods and gut health. The aroma of nukadoko (rice bran bed) and miso that filled his grandmother's kitchen as a child never left him, and during the COVID-19 pandemic in 2019, he finally took the plunge into the world of fermentation. Since then, he tends his nukadoko every day and makes homemade miso in a wooden barrel once a year.

He believes that living a long, healthy life is the greatest wealth — and that it all begins in the gut, nourished by fermented foods. Rather than presenting complex scientific knowledge, he aims to share the simple joy of "fermentation is fascinating!" through everyday experiences.

Please take your time and enjoy the blog. 🙏