So I'm just back from a long and continuous fermentation journey with @nakaji_minamiya and many cool soul mates spread around in Europe.
It was like a prolonged picnic. Together we made Koji, travelled with Doburoku and many Koji derived food and bottles, which we fed people with knowledge and received great enthusiasm back.
On each location, together we ate, slept, laughed hard and did something stupid, had a lot of fun, shivered in cold, saw the sunset, drunk beers, shook hands and gave hugs to each other. There was a lot of gratitude and love. The distance in existing and new connection became so thin that it was almost like a new big family we built up in a month. We reunited and teamed up to give classes with a great support and cooperation from the hosts that we never know how to thank for.
The journey has not yet come to the end. Or more like - it has only started now. In the distance, I send signals and believe that they are being received.
It's the trust and the bond between us. There is nothing to feel isolated about.
Thank you Nakaji, for travelling with me and for all our friends who opened the door to us. I don't know what to say.
From this point on, Malicafe Organic Vegan Food will morph into Malica ferments. I don't think this will make a big impact on what I already do.
The idea has already been there for a while, and I thought I'd just announce it before 2018 ends.
As usual, I'll be travelling and giving courses on Koji making and everything else that's rooted in the Japanese classic fermentation. The fermentation tour to Japan is getting organized now too and will be announced shortly when we gather chefs and interesteds to come up with conclusive dates and stuff.
So stay tuned and connected, we shall keep moving on.