Joined oriri on 28/08/2025
NUU. Japanese heritage, Belgian terroir. Working exclusively with local ingredients, atelier NUU crafts Shoyu, Miso and…
NUU. Japanese heritage, Belgian terroir. Working exclusively with local ingredients, atelier NUU crafts Shoyu, Miso and…
Colder days, longer nights. In our wooden MURO, the koji is wide awake, slowly becoming something... beautiful japanese…
Now our miso s are available @elsenkaasambacht in Leuven
Morgen en overmorgen is nuu aanwezig op @vakbeursfoodspecialiteiten — Gorinchem, @hub.brussels stand, Block 22. Hiro is er…
NUU is a house of fermentation where Japanese heritage meets the soul of Belgian terroir. Working exclusively with local…
NUU is a house of fermentation where Japanese heritage meets the soul of Belgian terroir. Working exclusively with local…
NUU is a house of fermentation where Japanese heritage meets the soul of Belgian terroir. Working exclusively with local…
The sacred start. Koji inoculation in progress. Now begins three days of dedicated cultivation. Watching, waiting, and…
Devinez ce que c’est ? On dirait de la neige de kōji. ❄️ En réalité : un kōji de soja, avec de la farine de riz. Un essai…
Les choses changent, et pourtant tout reste vivant… nuu miso devient simplement nuu. Un nom plus court, plus doux, pour une…
Le temps, ingrédient invisible mais essentiel. Chez nuumiso, chaque pot de miso traverse un long voyage, où la patience est…
nuu
The soul of fermentation: nuu, between Japan and Belgium
5 min readExploring the fusion of traditional Japanese fermentation techniques with local and organic Belgian ingredients to create an incomparable miso and shoyu.