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Masumi Diaz Eriko Yokoyama
Both of us grew up with the probiotic-rich traditional Japanese diet.
Eriko learned authentic French cooking at Le Cordon Bleu in Paris and owned a restaurant in Aptos California for 13 years.
Masumi grew up in the Japanese countryside on a steady diet of food made from scratch, just like "farm to table," Watching her both grandmothers prepare the food throughout her childhood. Now she shares their legacy with her young granddaughters.
We started making miso and fermented foods together 15 years ago and started teaching probiotic cooking classes in 2016. Soon, we started making miso paste and Hakouya Miso Dressing at El Pajaro CDC Commercial Kitchen in Watsonville, California due to popular demand from the community.
We are passionate about spreading the knowledge about the benefits of fermented foods. We aim to make them a staple in your household and make it possible for you and your family to make them at home.
Masumi and Eriko