Malica ferments is a travelling and emerging community that you can join to learn and to share your passion towards fermentation, Washoku, 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 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!