I had not known before I started this job that there are so many foods and drinks produced by fermentation.

Of course I knew bread dough required a fermentation process, miso and natto are made by fermentation, pickled vegetables are made by fermentation, and wines are made by fermentation. But I just didn’t realise our daily life is surrounded by so many fermented foods and drinks.

A lot of bacteria are around us and we cannot guarantee the fermentation process would progress as we intended. That is the difficult and interesting part.

It is said that 1 glam of soil contains billions of bacteria. Our food production is supported by a lot of micro organisms. Foods are truly a blessing by nature.