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David Zilber, head of the fermentation laboratory at Copenhagen’s Noma, tells USTOM about fermentation, its importance for our civilisation, its early beginnings and current developments. You probably know what I’m going to ask you? What is fermentation? The conversion of sugar into alcohol? Almost. Fermentation is the conversion of one ingredient into another ingredient using microorganisms. How did it happen
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#From Palette to Palate
Tokyo streets are full of endless culinary and drinking establishments, having a strong enough voice and uniqueness to stick out is always a challenge. Located in between Hiroo and Ebisu stations – Gem by Moto has succeeded to do this over the past few years. A Sake bar with the utmost respect to Sake on
# Arieh Rosen, Gem by Moto, Noam Levinger, www.gembymoto.gorp.jp