About
At Hakko, we would like to introduce what it means to make “traditional Japanese fermented foods” and combine Western and Japanese traditions to make a whole new authentic flavor.
The Hakko online store handles traditional, suitable materials and tools to make fermented Japanese foods. Since ancient times, fermented foods have been essential to the Japanese diet. In modern times, miso, soy sauce, natto, and sake are still traditional foods in Japan.
Many years ago, it would have been impossible to find authentic, fermented Japanese food in the grocery aisles of American supermarkets. Now, in the age where Japanese foods are trending, you can easily find Japanese products such as miso, soy sauce, and sake at your local grocery store. There are many different selections of products you can buy, but the ones that are the safest and healthiest to eat are the ones you make at home.
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Yoko Maeda Lamn is a certified fermentation expert, founder of Hakko, and a mother of 3 children. Born and raised in Nara, Japan, she hopes to bring the joy of traditional Japanese fermentation to the homes of Los Angeles through workshops on Japanese preserved foods such as miso, sake, soy sauce, and pickles…
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HAKKO, meaning 'fermentation' in Japanese, is dedicated to the art of fermenting seasonings and foods, particularly with koji. Our core aim is to spread the magic of fermentation far and wide. In addition, we passionately work on repurposing unused ingredients and surplus foods into flavorful seasonings and delightful dishes. Through this effort, we aim to significantly reduce food waste, actively contributing to a more sustainable and eco-friendly food culture
