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Fermented foods are a powerful part of Japanese tradition—and gut health science is finally catching up. In this video, I’ll share 3 fermented foods that are eaten almost every day in Japan and why they’re so beneficial for your gut microbiome:

This refreshing and nutrient-packed Farm Salad is tossed in a tangy-sweet Salt Koji Dressing that’s bursting with umami. Perfect for summer lunches, meal prep, or a healthy side dish, it’s loaded with fresh vegetables, plant-based protein, and gut-friendly fermented goodness.

Tender, juicy chicken. Sweet seasonal veggies. No gluten, no dairy, no refined sugar – just pure flavor and gut-healing power through the magic of Salt Koji and steaming! This is Japanese-style clean eating at its best.

This salad is a gut-health powerhouse—packed with fiber, enzymes, and antioxidants from a variety of seasonal veggies. Steamed eggplant provides a tender texture and easy digestion, while myoga adds an aromatic zing that stimulates appetite and soothes the gut. It’s light, hydrating, and takes minimal time to prepare—making it the perfect summer recipe for your cho-katsu lifestyle.

Learn all about the traditional Japanese seiro (bamboo steamer) — from its unique design and natural benefits to step-by-step instructions for steaming at home. Discover how this centuries-old cooking tool enhances flavor, preserves nutrients, and creates a calming, healthy cooking experience for your body and mind.

Discover why steaming is one of the healthiest cooking methods for your gut. Learn how gentle steaming preserves nutrients, boosts digestion, supports your microbiome, and helps reduce inflammation — all while enhancing natural flavors. Perfect for anyone interested in gut health, weight management, or healthy Japanese cooking.

Sweet, nourishing Azuki (i.e., red beans) Koji Amazake made from scratch in 8 hours! I’ll show you how to make Azuki Koji Amazake from scratch using a fermentor. Combining azuki beans, porridge, and rice koji, this fermented drink is rich in antioxidants, enzymes, and gut-friendly nutrients.

Make creamy, gut-loving Koji Amazake in hours! Learn how to make Koji Amazake, a naturally sweet, non-alcoholic Japanese drink packed with enzymes using a fermentor. This traditional fermented drink supports digestion, boosts energy, and can even be used as a sugar substitute in your cooking.

This step-by-step guide shows you how to make Ama Koji, the sugar alternative in only 8 hours with a fermentor. Ama Koji is a healthy alternative to sugar and an amazing ingredient for gut health. Use it to sweeten drinks, desserts, and dressings—all while improving digestion and nourishing your microbiome.

This traditional fermented drink supports digestion, boosts energy, and can even be used as a sugar substitute in your cooking. 📌 Gut Health Benefits: Gentle on digestion Rich in enzymes and vitamins Supports a healthy gut microbiome

This step-by-step guide shows you how to make Soy Sauce Koji (Shoyu Koji) in only 8 hours with a fermentor or in 2 weeks without a fermentor. This fermented seasoning adds deep umami and gut-friendly enzymes to any dish.

This blog walks you through the traditional method of making Salt Koji (Shio Koji) with or without a fermentor. With just rice koji, salt, and water, you can create an enzyme-packed seasoning that enhances flavors and promotes gut health.

While fermented foods are powerful for gut health, they can also be intense for beginners or those with digestive sensitivities. Learn when to be cautious, how to introduce them gradually, and why balance is key. These important tips will help you avoid common mistakes and build a safe, enjoyable Chōkatsu habit you can stick with for the long term.

Fermented Japanese foods like miso, natto, amazake, and shio-koji are rich in probiotics, enzymes, and nutrients that support your gut microbiome. These foods aid digestion, reduce inflammation, and improve immunity naturally. Learn how incorporating traditional fermented seasonings and dishes into your meals can transform your health and help you feel better from the inside out.

Chōkatsu is the Japanese practice of nurturing your gut health through diet, lifestyle, and mindset. It includes eating fermented and high-fiber foods, moving your body, getting restful sleep, and managing stress. Backed by science and rooted in Japanese culture, this daily wellness habit can support digestion, immunity, energy, and even emotional well-being—starting from your gut.

Koji is a traditional Japanese fermenting mold (Aspergillus oryzae) that transforms rice, soybeans, or barley into enzyme-rich foods like miso, amazake, and soy sauce. It breaks down starches and proteins, making nutrients more digestible and bioavailable. Discover why koji is called the “national fungus of Japan” and how it can elevate your gut health and everyday cooking.