Food & Fermentation

A Journey of
Food and Fermentation
that Connects
Outer Nature and Inner Nature

　Our bodies are not formed by daily “food” alone.
Within us, countless unseen layers overlap: microorganisms and fungi, the sun’s light, the circulation of wind and water, the nourishment of the earth—and our own inner awareness and choices.

Since ancient times, people have refined the wisdom of preserving nature’s gifts, and along the way encountered the miracle of fermentation.
Fermentation is not simply a method of preservation. It is a living testament to coexistence—a relationship of mutual support between microorganisms and human beings.

From miso, soy sauce, vinegar, and sake, to kimchi, sourdough bread, and even cheese—fermentation has long supported the foundations of food cultures around the world.

Within fermentation, invisible microbes work on our behalf: deepening nutrition, supporting digestion, and gently bringing balance not only to our gut, but to our mind as well. It is like a bridge—connecting “the outer nature” with “the inner nature” within us.

At TANE JOURNEY, we return to fermentation as a small TANE (seed), and we treasure:

The wisdom of Japan’s traditional seasonings and fermented cultures from around the world
Simple preparations and preserved foods that can be made in everyday home life
Hands-on experiences that children and families can enjoy together

To learn fermentation is to remember how to live in harmony with nature.
Even if we cannot always see it, and even if science cannot fully explain it, it is undeniably there.

A life that breathes alongside microorganisms nurtures our bodies, our hearts, and the future—richly, gently, and deeply.

Koji - Japan's national bacteria with your own hands

Koji is a "national bacteria" that has supported Japan's food culture.
These small white flowers have nurtured the blessings of fermentation, which are essential to our lives, such as miso, soy sauce, and amazake.

We will introduce you to a method for growing koji that is suitable for each season, without relying on electrical appliances and avoiding the effects of electromagnetic waves.
Using soft cloth, wooden tools, and utensils, anyone can prepare powerful koji at home by adjusting the vibrations of the music and the environment.

What you need, how to use it, and even the kitchen gadgets we recommend and why.
We will explain how to make koji from the palm of your hand, with the perspective of "why is this container good?" and "why does this ingredient invigorate the koji?"

The experience of growing koji with your own hands will bring about a big change in your seasonings.

Miso - Contains the family's normal bacteria

Miso is a fermented food that is deeply rooted in Japanese life. The addition of bacteria that live in the hands and environment of the person who prepares it creates a fragrance and flavor that is unique to that household, making it truly a "fermented food that reflects the family story."

Miso not only enriches the taste and aroma, but also regulates the intestines and develops the power to support immunity and antioxidant power. It has supported our lives not only in terms of nutrition but also as a "vibrational food that harmonizes the mind and body."

TANE's miso making is not just a method or recipe,

You will learn about the differences in brewing seasons, the peace of mind of brewing a year's supply, how to select soybeans and salt and the reasons for doing so, and even how the taste and effects change depending on storage location and aging period - together we will think about and understand "why we do things the way we do them."

Making miso at home is not just about making a seasoning, it is a small cultural heritage that inherits the wisdom of living in harmony with nature and passes it on to future generations.

Kimchi is delicious whether it's freshly made or left to sit for a while.

Kimchi is a fermented food that represents Korea, but by adding koji and miso, it has become a deep and sophisticated dish that is also well-suited to Japanese tastes and highly praised by Koreans.

The koji breaks down the sugars and starches in the vegetables, bringing out their natural sweetness and umami, while the miso adds richness and lactic acid bacteria, further enriching the fermentation process.

The spiciness can be adjusted freely by changing the amount of chili peppers used, and depending on the combination of ingredients,

You can create your own unique taste.

One of the attractions of sake is that as time passes and it matures, you can enjoy completely different flavors, from the fresh umami immediately after brewing to the deep fermented flavor after several weeks.

Its benefits are wide-ranging, including regulating the intestines with its abundant lactic acid bacteria, supporting immune function, and providing health benefits with its vitamins and antioxidants. Its homemade flavor offers a sense of security and a one-of-a-kind taste that incorporates the family's resident bacteria and the rhythms of the seasons. Kimchi, made with koji and miso, is not just a preserved food, but a fermented treat that supports the body and mind.

Easy fluffy sourdough, no preheating required, soft even to the skin

Sourdough is the simplest yet most profound type of bread, fermented using yeast and lactic acid bacteria that naturally grow from wheat and water.

Even those who find commercial yeast bloating will often find natural yeast easier to eat and will be surprised by its power.

Sourdough yeast is said to be passed down from generation to generation, continuing the cycle of life to the point that it is said to be passed down for up to four generations.

TANE's sourdough eliminates complicated steps as much as possible and bakes fluffy bread without preheating. The crust is soft when freshly baked, and can be re-baked after freezing for a crispy, fragrant crunch.

From a single dough, you can discover a delicious and comforting taste that is perfect for your everyday life.

You will learn how to raise yeast, how to choose flour and salt, recommended cooking utensils, and even ideas for continuing to do it at home without any difficulty, so anyone can easily start "living with natural yeast."