Five of my favorite ferments I ate in Japan
Photo: Jars of umeboshi and other ferments at Kamoshika Kyoto fermentation cafe, Arashiyama, Kyoto In our highly connected world, there’s a strong chance that most... Read more
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![Fish Sauce and Whipped Cream: How Maine Garum Company is Changing Perspectives (and Maine’s Seafood Industry)]()
Fish Sauce and Whipped Cream: How Maine Garum Company is Changing Perspectives (and Maine’s Seafood Industry)
“You’re going to put fish sauce on…whipped cream?” Onggi customers look momentarily bewildered as Liam Fisher, owner and founder of Maine Garum Company, offers them... Read more
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![An Afternoon with Alice Jun at Hana Makgeolli]()
An Afternoon with Alice Jun at Hana Makgeolli
On a bright and chilly morning in early December, I found myself wandering through the nondescript streets of Greenpoint, wondering if I was headed in... Read more
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![Kimjang at Onggi]()
Kimjang is Community
“When we first started Onggi, we weren’t sure if people in Maine knew what kimjang was… so, when we held our first one that year,... Read more
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![Yogurt’s Origins Are More Surprising Than You’d Think]()
Yogurt’s Origins Are More Surprising Than You’d 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
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![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 Yoshimoto’s water-seal fermentation crock.... Read more
