Kimjang is Community
âWhen we first started Onggi, we werenât sure if people in Maine knew what kimjang was⌠so, when we held our first one that year,... Read more
-
![Yogurtâs Origins Are More Surprising Than Youâd Think]()
Yogurtâs Origins Are More Surprising Than Youâd Think
Dawn had barely broken when I awoke to the howls of coyotes, not too far from my single person tent. Suddenly motivated to get up,... Read more
-
![When Beauty and Function Flow Like Water: An Interview with Ceramicist Troy Yoshimoto]()
When Beauty and Function Flow Like Water: An Interview with Ceramicist Troy Yoshimoto
With the first few steps inside our market, Onggi customers are almost immediately greeted by the smooth, polished lines of Troy Yoshimotoâs water-seal fermentation crock.... Read more
-
![Chili Crisp is Personal: An Interview with Chili Crisp author James Park]()
Chili Crisp is Personal: An Interview with Chili Crisp author James Park
To James Park, chili crisp is personal. Itâs more than just a condimentâit allows home cooks to blend the flavors that are meaningful to them,... Read more
-
![An Interivew with Aya from Aya's Culture Kitchen!]()
An Interivew with Aya from Aya's Culture Kitchen!
Natto, a traditional Japanese product made from fermented soybeans, is hard to find in the United States. Overseas, this Japanese food is a staple, appearing... Read more
-
![Project SeasonâFermentation Gear To Fuel Your Pickles]()
Project SeasonâFermentation Gear To Fuel Your Pickles
Spring is here and fermentation projects are afoot! Sourdough, pickles, koji, kimchi, tofuâthere are so many exciting projects to start. Depending on what youâre working... Read more
