Sun Fermented Soy Sauce


Discover sun-fermented soy sauce-making and application with third-generation black soy bean sauce maker Ozzy Hsieh, brewer at Yu-Ding-Shing and Founder and Chef of Future Dining Table.

Yi-Cheng Hsieh (Ozzy) is the third-generation black soybean sauce brewer of “Yu-Ding-Shing”, Taiwan. He is also the founder and chef of “Future Dining Table”, a series of food events connecting local farmers and consumers with vegetarian/plant-based cuisine, using Yu-Ding-Shing’s artisanal black soybean sauce.

Besides promoting black soybean sauce brewing culture of Xiluo, Taiwan, Future Dining Table aims to introduce the terroir of Yunlin county (Midsouth Taiwan), inviting experts from different fields to lead discussions about agriculture, placemaking, and regional revitalization. The ultimate goal is to make Taiwanese black soybean sauce worldwide.

Register Now, Watch Later

Get your tickets at KojiCon.Org and make sure you tune in for sessions from experts who are dedicated to keeping traditions alive, transferring knowledge, and saving delicious, nutritious, culturally significant techniques that are in danger of being lost.

Don’t worry if you can’t attend all of these amazing virtual sessions live – all presentations will be recorded and available for a full year after the conference, along with content from Kojicon 2021 and 2022!

Yellow Farmhouse is committed to community building and inclusion and offers different ticketing tiers to Kojicon to provide access for as many people as possible.

Connecticut Residents

Thanks to a generous sponsorship from CT Humanities, we are also offering free Kojicon 2023 registration to residents of Connecticut and for teachers working in Connecticut schools. Register at the link in our bio or at

Kojicon 2023: Preserving the Past, Fermenting the Future runs from February 20 to March 5 and is presented by @yellowfarmct, an education center on a working farm in Stonington, CT, and @ourcookquest, Co-Author of Koji Alchemy.


Author: Cultures.Group

Cultures.Group shares information, educational resources, and unique experiences through online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. One annual fee to access all the videos whenever you like, as well as any event we have during the year. Our library of digital materials serves as the foundation to create new videos and events, driven by what our members want to learn about. Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times? Annual Membership and access to everything Website: https://Cultures.Group

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: