Archives for category: Culture

We like Kobe too. 


It’s a nice town on the coast of the Pacific Ocean – a bit cheaper and more funky than Kyoto. We can stay here and still get to Kyoto easy and fast by train with a Japan Railways Pass. The best, tho, is that we have made some good friends here.
Our favorite place to stay, the Yume Nomad Hostel is here. We are now nested in here for the rest of our stay. 

It is inexpensive, quiet, artsy, and a great gathering place where you can meet like-minded travelers and locals in a laid-back and cozy atmosphere.

Our hosts (and old friends)


Then there is the traditional market Higashiyama Shotengai nearby to get lost in and find just about any thing under the sun, such as traditional japanese underware, an extra suitcase or tofu or lunch. 

Grilled mochi balls

Kabocha pumpkins
We buy our supplies for cooking meals at the hostel here. The best place to buy miso and pickled vegetables was still there, of course. And the family that runs the stall was so glad to see us again. 

Three years ago we met Bun, the coffee enthusiast, at Yume Nomad. Since then he has established himself in the business and moved to a new shop in down town Kobe near Sannomiya station. We got a great cup of ethiopian coffee and spent some time talking about coffee and old times. 


The Ikuta Jinga Shinto Temple was almost next door and demanded a visit. History has it that it was establised around 200 AD. It has been burnt down and destroyed in wars and natural disasters many times but always rebuilt. 


Now it still stands majestic amoung the high rise.

This weeks fermenting. 

Still going strong

The annual Morhers Day Buffet is enjoying very nice weather this year. 

This time the beans got cooked right. And the result was perfect – so far. One jar of 6 month rye miso and the other jar of 1 year rye miso. 


I had 600 grams of rye koji which I divided into 3 parcels of 200 grams each, 1 for later use to test rye amazake and 2 for quick miso. 

I had to recalculate my standard recepes for 6 month miso and 1 year miso with 200 grams koji as the fix figure. 

6 month miso:

  • 167 gr soybeans
  • 200 gr rye koji
  • 33 gr salt

1 year miso

  • 188 soybeans
  • 200 gr rye koji
  • 45 gr salt

Both fit nicely into 1 liter jars for fermentation. Now for the final ingredient – wait. 

While my 23rd batch of koji is growing well, I make my 6th batch of miso this season.  



That sounds like alot, but it’s not much work or time spent. If I was making for my family and friends, I would only make alot less. 5 batches of koji and 5 of various types of miso would be more than enough. But I make most of it for selling at the farmers market in Uppsala (Fyris Market).

And I’m not done yet. I have to make more than last year, as sales are increasing . I have to think ahead – 2 years ahead. 


We were out on a yule excursion the other day and found these sloe. Delicious after the frost and thaw. The birds love them too. 

Happy New Years Eve!

Another crop circle turned. 


Three dug and two more to go. 

I sold almost all of the jack o lantern pumpkins today at the market. Thank goodness there were a few left when the pumpkin carvers came for a visit. 


Happy All Saints Day! 

In Sweden it’s on monday/tuesday and the following weekend to make things very confusing, but great for partying all week. 

The second fermentation festival was better than ever.


It was great!

There was a workshop on Polish kvass and borscht. 

Another workshop on the Indian fermentations idli and dosa.


Of course one on tempeh making (in the new tempeh shop they are setting up in Uddebo).


And me showing how to make homemade miso. (Thanks Markus Särhagen for the photo)


There was even a kids workshop – playing with fermentation.

A market place where we could sell our stuff. I sold a surprising lot of koji and 4 kinds of miso and even koji starter. 


And much much more that I didn’t get pictures of, like my talk about koji and miso, and the grand finale – the fermented foods banquet in the evening with poetry and music.