Earth Kitchen

Earth Kitchen Artisan maker of vegan organic fermented food such as tempeh, kimchi, koji, miso, amazake, natto etc

Art of Fermentation SeriesWe are back at BuMI Fest, Tropical Spice Garden, Penang and created a 2-day exploration of liv...
27/05/2026

Art of Fermentation Series

We are back at BuMI Fest, Tropical Spice Garden, Penang and created a 2-day exploration of living foods, microbes, and transformation !

Fermentation is a quiet intelligence found in grains, vegetables, and time itself.
It is not just technique — it is a way of listening to food as it becomes alive.

As part of , across two days, we move from understanding → tasting → composing.

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🌱 Day 1 — The World of Living Foods

Saturday, May 30 | 2:00–3:30pm
Talk & Taste — Understanding Fermentation

We explore fermentation as a living ecosystem.
Through tasting and storytelling, we learn how microbes shape flavour, texture, and transformation.

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🥣 Day 2 — The Living Bowl

Sunday, May 31 | 1:30–3:00pm
Demo & Workshop — Build Your Own Living Bowl

From fermented ingredients to a complete bowl experience.
We learn how to balance grains, vegetables, cultures, and sauces into a living meal.

⸻

A two-day journey from grain → culture → bowl.
Slow food, alive food, real food.

📍 Cooking School, Tropical Spice Garden, Penang
🎟 Limited seats | Booking required
https://tsgspicefam.com/bumi-fest

20/05/2026

Most people think koji is successful the moment they “see white.”

But healthy koji is more than appearance.

It should smell sweet and comforting — not sour.
Feel dry and alive — not wet or sticky.
Grow evenly through the grain — not just on the surface.

Good koji changes everything:
✨ stronger enzymatic activity
✨ deeper fermentation
✨ better flavor
✨ more reliable ferments

This reel shows what fully cultivated koji should actually look like 🌾

When the foundation is right, everything that follows becomes better —
miso,
amazake,
shio koji,
soy sauce,
and every fermentation built from it.

In our upcoming Koji in the Tropics Workshop, we’ll learn how to properly cultivate koji in a warm humid climate — from inoculation and incubation to troubleshooting common mistakes.

Because good fermentation starts at the foundation ✨

Workshop begins in 3 days.

OUR MOST REQUESTED WORKSHOP (LIMITED SEATS) 🌿If you’ve tried making koji but weren’t sure whether it “worked” or not—thi...
01/05/2026

OUR MOST REQUESTED WORKSHOP (LIMITED SEATS) 🌿

If you’ve tried making koji but weren’t sure whether it “worked” or not—this workshop will help you finally get clarity.

Learn how to confidently make koji in Malaysia’s tropical climate, and understand what to adjust when fermentation doesn’t go as expected.

A 2-day hands-on intensive covering both koji making and real food applications like amazake, shio koji, shoyu koji, and fermented tofu.

Small group only (max 8 pax) to ensure proper guidance.

📅 Day 1 — Koji Making Mastery (FOUNDATION)
23 May 2026 | 10am–4pm

📅 Day 2 — Koji Applications (FOOD TRANSFORMATION)
24 May 2026 | 10am–2pm
Amazake • Shio Koji • Shoyu Koji • Fermented Hairy Tofu

📍 Subang Jaya

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🌿 Includes:
• Organic vegan oranges lunch & tea break
• Starter fermentation kit
• Take-home live ferments
• Small group (max 8 participants only)

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💡 You can join Day 1 only OR both days
🌟 Early rate available for both workshops until 10 May 2026

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📩 To register: https://forms.gle/17pgVdfnXUpgFEaS6 OR WhatsApp 012-655 3386

15/04/2026

Heirloom brown rice from Pop & Chee Healthy Home Farming Buriram
Koji prepared with care, alive and ready

Heading into Togetherness
A community miso-making workshop
Under Project MARS — Coming Home

Two days of sharing hands, stories, and time
Where fermentation becomes a bridge
Between people, place, and memory

This season feels especially full — in all the right ways.A busy quarter ahead, but one that’s deeply close to our heart...
04/04/2026

This season feels especially full — in all the right ways.

A busy quarter ahead, but one that’s deeply close to our hearts. A time to reconnect with the land that nourishes and sustains us, and to gather with like-minded friends and community in gratitude 🌿

Here’s where you’ll find us:

Project M.A.R.S – Coming Home
📅 18 & 19 April 2026
📍 Balik Pulau, Penang
Details 👇🏽
https://www.facebook.com/share/p/18U8S4Uuxz/?mibextid=wwXIfr

Food Forest Forum 2026
📅 24–26 April 2026
📍 UTAR Kampar, Perak
Tickets 👇🏽
https://www.cloudjoi.com/shows/5267-food-forest-forum-2026

BUMI FEST 2026
📅 30 & 31 May 2026
📍 Tropical Spice Garden, Penang
Details 👇🏽
tsgspicefam.com/bumi-fest

Earth Fest 2026
📅 12–14 June 2026
📍 KOTAJAIL (Penjara Ayer Molek, Johor Bahru)
Details 👇🏽
https://www.facebook.com/share/p/14ZuPvwu62s/?mibextid=wwXIfr

Come by, say hello, and share a moment with us

Why Edo-Inspired Sweet Chickpea MisoThis sweet miso is inspired by the miso styles of the Edo period in Japan, when miso...
07/03/2026

Why Edo-Inspired Sweet Chickpea Miso

This sweet miso is inspired by the miso styles of the Edo period in Japan, when miso was often made for everyday cooking — fresh, fragrant and naturally sweet.

In our version, we use chickpeas and double koji with low salt and very little added liquid.

Because of this method, the miso becomes dense and slightly crumbly rather than smooth.

That texture is intentional.

Less liquid means the koji grows and works directly within the beans, creating a miso that is rich with active enzymes and living cultures in every spoonful.

Just a small amount melts beautifully into warm vegetables, soups or grains — bringing gentle sweetness and deep umami.

Simple ingredients.
Slow fermentation.
Living flavour.

30/01/2026

🧧 CNY Limited Edition · Organic Chickpea Miso

Inspired by Edo-style sweet miso, this is a short-aged, seasonal ferment made to welcome the Lunar New Year.

Edo-style miso uses a higher proportion of koji and lower salt, allowing natural sweetness and umami to develop quickly. The result is a miso that is lighter, rounder, and less salty, with a clean, gentle finish.

Made with chickpeas instead of soybeans, this miso is especially versatile and child-friendly.

Good for:
🍲 Light soups and broths
🥗 Dips, sauces, and dressings
🥦 Glazing vegetables or tofu
🍜 Stirring into noodles or grains at the end of cooking

Unpasteurised and alive.
High koji · Low sodium · Soy-free

Perfect for gifting, or for sharing as dips and sauces at gatherings and reunion dinners.

🧊 Keep chilled
Limited jars available.

Festivities are in the air! 🌱Our Rising Sun CNY pop-up was such a joy — sharing fermented creations adapted for this “la...
28/01/2026

Festivities are in the air! 🌱
Our Rising Sun CNY pop-up was such a joy — sharing fermented creations adapted for this “late winter” season with everyone who came by:
• 🍜 Longevity noodles with a variety of koji-condiments
• 🥟 Golden dumplings with grounding brown rice & sesame cream
• 🫘 Koji red bean desserts with nagaimo rice balls

Special thanks to my assistant Celine Tan, who held the fort gently but firmly despite some sudden challenges 🙏

Thank you for taking the time to taste, smile, and celebrate the season with us 💚

春意盎然 🌱
我们在 Rising Sun 的农历新年快闪，能与大家分享为这个“晚冬”季节特制的发酵料理，真的很开心：
• 🍜 长寿面，搭配多款 Koji 风味配料
• 🥟 金元宝，内含扎实的糙米和芝麻奶油
• 🫘 Koji 红豆甜点，配长芋饭团

特别感谢我的助理 Celine，在一些不可预见的挑战中，依然温柔而坚定地守护现场 🙏
感谢大家抽出时间品尝、微笑，一起庆祝这个季节 💚

🌿🧧 Earth Kitchen & Rising Sun Health Food · Lunar New Year Koji LunchFor this Lunar New Year,we are offering a quiet, no...
11/01/2026

🌿🧧 Earth Kitchen & Rising Sun Health Food · Lunar New Year Koji Lunch

For this Lunar New Year,
we are offering a quiet, nourishing lunch guided by seasonal cooking, macrobiotic balance, and gentle fermentation.

This is a fully organic, vegan menu,
prepared slowly and with intention —
not heavy or indulgent, but grounding and steady,
to welcome the year with clarity and care.

🍽 What’s on the table

🥢 Koji Umami Sundried Noodles
Long noodles for longevity,
tossed in miso and mushrooms,
finished with natto koji and black vinegar notes.

🍲 Brown Rice Sesame Miso Soup · Gold-Ingot Pumpkin Dumplings
A warm, comforting activated brown rice & sesame soup with pumpkin dumplings shaped like
gold ingots, filled with koji-fermented
mustard greens and tofu —
a quiet symbol of prosperity and abundance for the new year.

🍡 Koji Red Beans · Matcha Nagaimo Dango
Naturally sweet koji red beans,
paired with soft, chewy matcha nagaimo dango,
finished with sprouted grains brown rice syrup and toasted kinako.

🦠 Koji fermentation is used gently throughout the meal to deepen flavour and support digestion.

📅 24 January 2026 (Saturday)
🕒 12PM – 3PM
📍 Rising Sun Health Food, Kepong
💰 RM55 per guest
🎟 Limited portions · reservation required

👉 Booking link:
https://forms.gle/wxTp92GTvnBvhQgX7

A simple meal to welcome the year —
eat slowly, nourish deeply, and move forward with steadiness 🌿

🌿🧧 旭阳马年新春限定｜Earth Kitchen 米麹 (Koji) 料理A Taste of Luck · Umami · Balance在新春之际，用一餐顺应自然的料理，为新的一年带来好运、平衡与丰盛的能量。我们以 Macrobiot...
11/01/2026

🌿🧧 旭阳马年新春限定｜Earth Kitchen 米麹 (Koji) 料理
A Taste of Luck · Umami · Balance

在新春之际，用一餐顺应自然的料理，
为新的一年带来好运、平衡与丰盛的能量。

我们以 Macrobiotic 理念出发，
结合有机、全素、Koji 发酵，
打造一份温和却充满层次的新春料理。

🍽 新春菜单亮点

🥢 麹暖长面 - Koji 鲜味日晒面
有机日晒面拌入味噌香菇酱，
搭配 Natto Koji 与黑醋黑木耳
寓意长寿延年，马到成功

🍲 糙米芝麻味噌汤 · 金元宝饺
浓郁糙米芝麻味噌汤，
配上象征财运与富足的金元宝南瓜饺
内馅为 Koji 发酵芥菜与豆腐

🍡 Koji 红豆 · 抹茶山药团子
麴发酵红豆的自然甘甜，
搭配抹茶山药团子的柔韧口感，
糙米糖浆轻轻点缀，
佐以轻烘焙黄豆粉，温润收尾。

🌱 为什么选择这样的新春料理？
✨ 全素、有机、宏观食疗取向
✨ Koji 发酵，温和养胃、帮助吸收
✨ 食材与寓意并重，让祝福自然发生
✨ 咸、甜、鲜平衡，不给身体负担
✨ 顺应季节，为马年储备稳定的能量

📅 日期：2026年1月24日（星期六）
📍 地点：旭阳健康生活有机食品中心 Rising Sun Health Food
58, Jalan Rimbunan Raya, Laman Rimbunan, Kepong 52100 Kuala Lumpur
🕒 时间：12PM - 3PM
💰 费用：RM55 / 位
🎟 限量供应｜需提前预约

📌 报名： https://forms.gle/wxTp92GTvnBvhQgX7

🌱 新的一年，从一餐顺应自然的料理开始。
欢迎与你一起，慢慢吃，稳稳走，迎接马年的好能量。

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