Malica ferments (previously known as Malicafe Organic Vegan food) is a friendly space where you can learn and share your passion towards fermentation, vegan food, Washoku and old and new Macrobiotic cooking as well as the traditional making of Miso, Shoyu, Mirin, Sake, Vinegar, and everything else that's made from Koji. 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 as an essential ingredient to support Washoku cuisine. 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 with world. See you at popup events, our cooking programs or one day workshops.
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