Tomoko Yosting
Tomoko Yosting is a Japanese culinary expert who moved to Israel in 1977 after marrying an Israeli. Born in Nagasaki, she faced cultural and culinary challenges in her new home, especially with the scarcity of Japanese ingredients. To cope, she began growing her own crops and creating essential Japanese condiments like miso and soy sauce. Tomoko emphasizes the importance of koji mushrooms in fermentation processes, believing they are crucial for authentic Japanese cuisine. Through her work, she aims to educate others about the art of fermentation and the proper use of ingredients like soy sauce in cooking.
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Israel:
Tomoko Yosting, who arrived in Israel in 1977, began growing her own ingredients and making traditional Japanese sauces.
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