Are more people leaving stressful, fast-paced careers to start a simpler, rewarding life as a food producer? Articles are popping up all over the world about people ditching the corporate rat race and transitioning to traditional food making. An article from Japan Times details the story of a couple who left tech jobs in Tokyo to make miso in the country. Yu Maeda and Michinori are now taking over a 34-year-old Oshikida brand miso, an additive-free miso producer. Their miso is made by mixing cooked soybeans with kōji fermentation starter, salt and water.
Read more (Japan Times)