Malica ferments (previously known as Malicafe Organic Vegan food) is a travelling and emerging community that you can join to learn and to share your passion towards fermentation, vegan food, Washoku, the traditional making of Miso, Shoyu, Mirin, Sake, Vinegar, and everything else that's made from Koji as well as old and new Macrobiotic cooking. Our focus is to teach authentic Japanese fermentation with a great respect to mold, Aspergillus oryzae and other strains that’re widely used in Japan (and the neighboring countries) as an essential ingredient to support our culture, history and traditional food. If you want to know everything about it, come and see us. Our aim is to eat local and whole to achieve the better environment and harmony in the world. See us at popup events, our cooking programs or one day workshops. Or invite us and we travel to you!
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