Aya's Culture Kitchen

07/15/2026

Ever wondered how we make our freeze-dried natto? ✨

We start with small-batch fresh natto, carefully freeze-dry it, then package it into a light, shelf-stable snack that’s easy to enjoy anywhere.

🥾 Lightweight and convenient for hiking, travel, or busy days
💪 A plant-based source of protein
🦠 Naturally fermented with probiotics
🦴 Rich in vitamin K2
😋 Crunchy, savory, and ready to eat straight from the bag

A simple way to enjoy the benefits of natto without refrigeration.

Shop our freeze-dried natto through the link in our bio!

08/06/2025

Did you know natto is enjoyed very differently across Japan? From mustard and green onion to raw egg, each region has its own delicious twist!
Follow along as we take a tasty tour of Japan’s unique natto traditions—one prefecture/region at a time. 🍚🫘💛

08/02/2025

The past two nights of Supper Club were such a joy! Thank you so much to everyone who joined us yesterday and today.

This time, our menu featured:

-Assorted pickled veggies
-Tamagoyaki with fermented tomato ketchup
-Shiokoji karaage with gochujang sauce
-Shrimp dashi rice
-Miso soup with our homemade miso
-(A special surprise dish!) Kakuni – Japanese braised pork belly
-Purin (Japanese custard pudding)
-Amazake

We’re already looking forward to hosting more Supper Clubs — the next date will be announced soon, so stay tuned!

07/22/2025

Happy Tuesday! 🎉
Try this Natto & Balsamic Vinaigrette—an unexpected combo that works deliciously well.

Chef's note:
This tangy-sweet vinaigrette isn’t your typical salad dressing—it’s more of a savory sauce. The rich acidity of balsamic vinegar brings out a new dimension in natto. Drizzle it over your favorite veggies (or whatever you're craving)!

07/13/2025

We had such a fun miso-making class today! Everyone went home with 1.5 lbs of miso they made themselves. We dove into the history and types of miso, and tasted four kinds—including a 5-year-aged one! Thank you to everyone who joined us today. Stay tuned for future class and event updates! 💛

07/08/2025

Leveraging the hot summer weather, I've been fermenting up a storm – kimchi, kombucha, pickled veggies, doubanjiang, and more! 🌞🥬🫙

If you're a fermentation lover too, mark your calendar for September 7th – the Somerville Fermentation Festival is happening at the Center for Arts at the Armory! Hope to see you there.

06/29/2025

06/22/2025

Found fresh fava beans at a local farm store—so I made doubanjiang (fermented fava bean chili paste) from scratch! 🫘🌶️ It’s now tucked away to ferment for the next 6 months. Can’t wait to taste the deep, umami-packed flavor that time and microbes will create☺️