About us
“kamado”
The word ‘Kamado’ is Japanese and means ‘traditional appliance for making fire and cooking’. In Japan, Kamado were used daily in many households until decades ago.
Traditional fermented foods such as miso, soy sauce and Natto are still an essential part of the Japanese diet today, but like the Kamado, they have undergone significant change due to rapid socio-economic change.
Our aspiration is to produce fermented foods similar to those our grandparents made by their hand and enjoyed when the Kamado was still in use.
About us
Mami
Born in Tokyo, Japan. She worked as a market researcher and project manager in Japan. Health issues caused her to develop a strong interest in healthy living. A desire for a better work environment motivated her to move to Europe, and an interest in healthy food led her to start a fermented foods business.
Kazushi
Born in Yamagata Prefecture, Japan. Yamagata has a unique culture of fermented foods, including natto miso soup (natto-jiru), and various traditional regional pickles. New experiences are a source of enjoyment for him. He discovered a passion for making a variety of fermented foods, which ultimately led him to pursue this interest as a career.
