Sora Farm

Category: fermentation

  • How to make natto

    Making natto is surprisingly easy. Here is how: 4. While waiting beans to cook, dissolve natto culture in water (Use 0.1g or more culture per 100g beans. Use 10ml water per 0.1g culture.) 5. Once beans are cooked, discard cooking water, and pour the natto culture liquid over while beans are still hot. Mix well.

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  • Sora Farm Newsletter-Vol. 58

    November 3rd is “Culture Day” in Japan. It is a national holiday to love freedom and peace and to promote culture. The “love of freedom and peace” is declared in the Constitution of Japan, which was promulgated on November 3rd, 1946. To commemorate this event, this date was designated as Culture Day. Many museums offer

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  • Miso making workshop

    Miso is good for any time of the year but especially nice for autumn and winter. Miso soup, miso hot pot, miso ramen… so warming. Making miso is amazingly easy and rewarding. Join us to learn this healthy and delicious tradition of Japan! In this workshop, you will: Dates and hours: Class size will be

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  • Sora Farm Newsletter-Vol. 24

    New season has begun! Even though eagles are often visiting us, we can’t keep our eyes on sora (the sky). So far, mustard, spinach, komatsuna and snap peas were seeded outside, first batch of lettuce seedlings were planted, and next batch of lettuce is in our propagation house.  In this week we plan to seed

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  • Sora Farm Newsletter-Vol. 23

    Spring has arrived and we are back on the island! We enjoyed our trip but we are happy to be back. We came back last Friday and Kenji has been feeding and reviving his sourdough starter since. He did a trial bake yesterday and it was a success! We will be at AGI market this

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  • Sora Farm Newsletter-Vol. 22

    Last Friday, we visited two miso factories who keep the same production method since 400 years ago in Okazaki, Aichi. They are Maruya and Kakukyu. The miso they make is called Haccho miso, which is made with soybeans, salt and water only. To make haccho miso, soybeans are steamed and formed into fist-size balls, inoculated

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  • Sora Farm Newsletter – Vol. 17

    Since a lot of people have asked us “What is Koji?”, I will do my best to explain here. Koji is the Japanese national fungi (yes, there is such a thing as “national fungi”) used to make miso, soy sauce, sake, and our koji bread, of course! Koji brings us so many health benefits. The

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  • Sora Farm Newsletter – Vol. 12

    Last Saturday started with power outage… raining and crazy windy… the sky was pretty gloomy… but luckily, we had Christmas market! We like to see our customers brighten their faces when they see our products and that is why we always try to invent something new! Potato explosion is an evolved version of our “farmer’s

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  • Sora Farm Newsletter – Vol. 11

    This coming Saturday, AGI Coop is hosing Christmas Market and we will be there! There will be bonfire, mulled wine, cider, Bailey’s coffee, hot chocolate, a Somerset Farm turkey sausage or a plant-based sausage on a bun, sweet treats, live festive music, and of course, our bread. Following is our schedule and availabilities this week:

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  • Saturday market

    When you come to the market tomorrow (Dec. 7), don’t be disappointed if you don’t see us at our regular spot. We will be indoor at Farmers’ table with Good Earth Farm and Watercliff Permaculture Farm. This is our arrangement for winter when the volume of produce of each farmer is relatively small. We still

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