Fermented foods have been gaining popularity in the United States for some time now. In 2003, Sandor Ellix Katz, a leader in the fermentation movement and a self-described fermentation geek, published his first book on fermented foods, Basic Fermentation. Since then, he has written numerous books ranging from adventures in the world’s fermented food cultures to advanced, specialized cookbooks, one of which has been translated into Japanese: Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World. If one were to trace the history of fermented foods in the U.S., one would find The Book of Tofu at the beginning. Co-authors Akiko Aoyagi and her American husband William Shurtleff began their research … arrow_forward

Based on a philosophy of emotional independence and overcoming reliance on others, “solo activities” can serve as the starting point for cultivating a whole new you. Our Me Time (solo activities) rules for finding happiness on our own that are taking the West by storm. In Japan drinking alone, traveling alone, eating alone has been a growing awareness and understanding which refer to actions and experiences where the individual values going at their own pace and their own thoughts. Based on a philosophy of emotional independence and overcoming reliance on others, these are gaining widespread acceptance as the starting point for cultivating a whole new you, rather than being seen … arrow_forward