When I went to the KI this summer, I finally purchased this great book about fermenting (Wild Fermentation I think it’s called) that everyone raves about, with recipes for things like honey wine, kimchee, amazake, and much more. I also received this amazing book called Macrobiotic Breads and Sweets as a gift from a Japanese friend last summer that I decided to finally delve into. Deco Nakajima, the author, provides the recipes in English as well as Japanese, and many of the breads are started with traditional starters. So I have a bottle of raisins and water sitting on my counter that I open once a day for 2 to 4 days, and then I will make it either into a raisin loaf (hard crusty bread baked in the oven with a brick) or perhaps some azuki bean and raisin cinnamon rolls. We’ll see. I’m excited to try these new methods that I’ve not yet explored. Hopefully, I can post a picture if it’s successful!! There is also a recipe for mugwort and azuki bean bagles. That sounds soooo good. Not sure where to buy powdered mugwort around Hawaii though.