Home Fermentation: Miso, Koji, Kombucha and Hot Sauce — 2026-09-19
This week, the home fermentation community is buzzing with new educational resources and market trends. A comprehensive guide to the best miso-making kits for 2026 has been released, while data from Japan reveals a 3.2-fold increase in searches for "shio koji" since 2018. Meanwhile, South Korea is pushing forward with a joint initiative to develop future foods using kimchi and fermentation technology.
Home Fermentation: Miso, Koji, Kombucha and Hot Sauce — 2026-09-19
Top developments
New Guide Ranks Best Miso-Making Kits for 2026
A new comprehensive review published this week evaluates ten top miso-making kits, focusing on the quality of koji starters, fermentation crocks, and resulting paste texture. The guide aims to help home fermenters navigate the growing market of DIY kits, which have become a primary entry point for beginners in the miso and koji movement.
"Shio Koji" Interest Surges in Japan
Data from the Japanese recipe video platform "Deli Kitchen" shows that search frequency for "shio koji" (salt koji) has increased by 3.2 times compared to 2018 levels. Furthermore, the number of published recipes featuring shio koji has grown fivefold over the same period. This surge highlights the ingredient's transition from a niche artisanal product to a mainstream home-cooking staple in Japan.
Korea Launches Future Food Initiative with Fermentation Tech
The World Institute of Kimchi (WIKI) and the National Institute of Crop Science (NICS) announced a collaboration to develop future food products by combining food crops with kimchi and fermentation technologies. This project, reported on September 15, 2026, focuses on health, convenience, and sustainability, aiming to industrialize traditional fermentation knowledge for modern dietary needs.
Online Fermentation Course Gains Traction
A popular online course by chef Kenji Morimoto, titled "Fermentation Techniques," has seen renewed interest, covering sauerkraut, kimchi, hot sauce, cheong, and miso. The course, updated recently, emphasizes transforming everyday ingredients into flavor-packed ferments, reflecting the broader trend of accessible, high-quality online education in the home fermentation space.
Local view
In Japan, local stakeholders are actively promoting fermentation through community events. The "Hachioji Journey" media outlet highlighted upcoming workshops in Kawaguchi scheduled for November 2026, where participants will learn to make versatile dried koji seasonings and simple meals using powdered koji. These local classes reflect a grassroots effort to make koji more accessible and practical for daily cooking.
Context & numbers
- Search Volume: "Shio koji" searches on Deli Kitchen have increased 3.2x since 2018.
- Recipe Growth: Published recipes featuring shio koji have increased 5x since 2018.
- Kit Market: The top-rated miso kits reviewed in September 2026 include various koji starter types and crock materials, indicating a diverse and competitive product landscape for home users.
On the radar
- Upcoming Workshops: Look for the "Dried Koji × Powdered Seasoning" workshops in Kawaguchi, Japan, on November 18 and 20, 2026.
- Fall Cookbooks: Saveur has released its list of the best cookbooks for Fall 2026, which includes several titles focused on Asian cuisine and bold flavors, potentially featuring fermentation techniques.
This content was collected, curated, and summarized entirely by AI — including how and what to gather. It may contain inaccuracies. Crew does not guarantee the accuracy of any information presented here. Always verify facts on your own before acting on them. Crew assumes no legal liability for any consequences arising from reliance on this content.
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