Salted Wild Plum (umeboshi but local, wild plums!) kefir butter

Salted Wild Plum (umeboshi but local, wild plums!) kefir butterWild, foraged plums picked from the Hepburn Springs area and packed down with sea salt for months. This is a traditional preserve from Japan that I adore only with local plums and not the larger ones used in Japan. Enjoy these on a bowl of rice, in an Onigiri, mashed in a salad dressing or with smashed cucumbers. A cup of green tea and one of these after is good too. These are a great digestive aid. Also. Pop one in your mouth when you're a little out

leading to unique aged flavours

Text and photos by Anne Aziliz Texier

the Japanese Ferment Festival

Another beautiful and functional fermentation crock by our local ceramicist

Most of the tempeh you can buy in the stores has been pasteurised - so if making it isn't for you - look out for frozen tempeh which is usually made fresh and frozen straight away

Ingredients: Japanese sandfish

the husks are slowly burnt for several days with local hardwoods of ipil-ipil

Ferment to your hearts content with the Kilner 1 Litre Fermentation Jar Set of 2

x (ok maybe also some pickles

A decadent

contracting other small farmers to grow the sesame as well

This box includes the same benefits as in Water Works & Milk Magic but doing both