After a hiatus in China, we are back!

Full scale cultivation is being delayed as we are actively refining a new platform of innovative fermented products.

We are currently producing koji-miso vegetables for cutting edge chefs, and refining a number of fermented foods, including fermented sauces and [very very new] misos.

Most exciting is the establishment of a DNA amplification-based genotyping system that will allow identification of the organisms driving single and double fermentations. Soon this will allow controlled growth of microorganisms to ferment novel, locally-sourced media. Our first target is identification of fungi that can ferment Zizania wild rice. This will open up exciting new directions that take off from ages-old Asian traditions and lead to some amazing flavors and techniques.

P.O. Box 188

Chester, VT 05143