Earth Kitchen

15/08/2026

At Earth Kitchen, we believe that as we nourish ourselves, we should also care for the environment we live in.

Our amazake is bottled in reused glass — each bottle cleaned, sanitised, and refilled with our house-made fermented rice drink, just like the range of all our other fermented foods.

Even our labels and stickers are intentionally compostable — designed not to last. They may fade, wrinkle, or mark with water, and that imperfection is part of the intention. We choose materials that return gently to the earth, leaving as little trace as possible. If anything should endure, we hope it is what we nourish within ourselves, not what we discard.

♻️ Reuse the jar. Return it. Reduce waste.

After enjoying your amazake, clean and return the bottle to us. Each returned bottle cleaned is given a new life, and saves one to the landfill.

Small choices, repeated often, make a difference.

Traditionally fermented, nature’s way. 🌿

03/08/2026

02/08/2026

What a beautiful morning around the table.

Thank you to everyone who joined us for The Living Bowl Experience at Rising Sun Health Food

We explored how traditional fermentation can become part of everyday nourishment — not complicated, not restrictive, but simply a way to prepare a few beautiful components that can be mixed, matched and enjoyed throughout the week.

From Hakko Genmai and fermented vegetables to tempeh, natto, koji and ChinLee's Kitchen Almond Black Sesame Dressing, every element brought something different to the bowl.

And beyond the food, it was the curiosity, questions, conversations and generous participation that made the morning so special.

A very special thank you to Chin Lee, Max & Isabelle Fam for your untiring support and help behind the scenes. This experience would not have been the same without you.

And… one more thing. 👀

Another Living Bowl journey is coming soon. Follow Earth Kitchen so you don’t miss our next experience.

27/07/2026

The Living Bowl Experience 🥣🌾

Good food doesn’t have to be complicated. It just needs a good foundation.

Join us for The Living Bowl Experience, a hands-on workshop where you’ll learn how to build satisfying, flavourful bowls using Japanese Hakko Genmai, seasonal vegetables and traditional ferments.

Together, we’ll explore simple recipes that can be mixed, matched and adapted for everyday meals.

During the workshop, you’ll:
🌾 Learn four signature Earth Kitchen recipes
🥣 Build your own nourishing Living Bowl
🍵 Enjoy a seasonal miso soup and shared lunch

This workshop is perfect for:

🌿 Busy parents looking for healthier meal prep ideas

💼 Working adults who want quick, nourishing weekday meals

🥗 Anyone interested in incorporating more whole foods and ferments into their daily diet

🌱 Beginners who are curious about Japanese fermentation and don’t know where to start

🍚 Home cooks looking for fresh inspiration using simple seasonal ingredients

No prior cooking or fermentation experience is required.

⸻

📅 Saturday, 1 August 2026

🕙 10:00 AM – 1:00 PM

📍 Rising Sun Health Food, Kepong

💰 RM138 per participant

Whether you’re meal prepping for a busy week, cooking for your family, or simply looking for fresh inspiration, we’d love to welcome you around the table.

22/07/2026

We’re excited to be part of Rising Sun Health Food’s 16th Anniversary celebrations ! 🌿

Join us for two days of tasting, learning and discovering the wonderful world of traditional fermentation. From Natto Koji and everyday koji seasonings to sugar-free amazake ice cream and tempeh, we’ll be sharing simple ways to bring living, fermented foods into your daily kitchen.

We look forward to meeting old friends and welcoming new ones. See you this weekend at Rising Sun! 💚

19/07/2026

It’s Rising Sun Health Food Members Open Day, join us for a weekend celebrating the wonderful world of fermentation.

Whether you’re completely new to fermented foods or looking for fresh inspiration in your kitchen, we’ll be sharing simple, practical ways to bring these traditional foods into everyday meals.

🍚 Saturday | 25 July
11:00 AM — Natto Koji
Discover the rich umami of double fermentation.

2:00 PM — Amazake Vegan Ice Cream
Naturally sweet, dairy-free and made without refined sugar.
In collaboration with ChinLee's Kitchen.

🌾 Sunday | 26 July
11:00 AM — Everyday Koji Seasonings
Learn how to use miso, shio koji and shoyu koji in daily cooking.
🍵 Complimentary homemade miso soup tasting.

2:00 PM — Tempeh Discovery
Explore tempeh made from different beans and grains, and taste how fermentation creates incredible flavour.

✨ All sessions are FREE to attend.

Come by, taste, ask questions, and discover how traditional fermentation can make healthy cooking simple and delicious.

📍 Rising Sun Health Food, Kepong
📅 25–26 July

18/07/2026

Why do we always create seemingly random amazake flavours?

Because we create them for ourselves first.

Flavours that we genuinely enjoy, and flavours inspired by nourishing different elements of the body.

Our Brown Rice Walnut Amazake is one of those creations.

The gentle sweetness of naturally fermented brown rice meets the rich, earthy flavour of whole walnuts, creating a drink that is comforting, satisfying and quietly nourishing.

We use whole walnuts, not refined walnut paste.

You’ll notice a little texture—that’s the natural fibre.

As it rests, tiny droplets of walnut oil may gently rise to the surface. We don’t skim them away; they’re part of the walnut’s natural richness and a reminder that this drink is made from real, whole ingredients.

To us, fermentation isn’t about making ingredients disappear.

It’s about allowing them to express themselves.

Simple ingredients.
Whole foods.
Patient fermentation.

Just as nature intended.

Give it a gentle shake before enjoying.

🌾 Whole grain brown rice
🌰 Whole walnuts
麹 Koji fermentation

Traditionally fermented, nature’s way.

15/07/2026

Living foods ask for just a little care.

Our Natto continues to change gently, even after it leaves our kitchen. Proper storage helps preserve its flavour, texture and quality, while reducing unnecessary food waste.

🧊 Keep refrigerated all the time and enjoy within 3–5 days after opening.

❄️ If you can’t finish it within a week, freeze half immediately. Simply transfer it to the chiller the night before and enjoy within 3–5 days after thawing.

A small habit that helps reduce food waste while keeping your natto at its best.

Thank you for supporting traditionally fermented, living foods.