This week, Nalini and I are in Japan! For the last decade, I've been super fascinated by the traditional Japanese fermented soybean called
It has a ton of nutritional value, and I've learned how to make it and enjoy it at home. But what I really want is to make it available to you! Japan is obviously the traditional maker of
, so we are here in Japan trying to find a high quality source of
to bring back and make available for everyone!