zakka news from tokyo

［from San Francisco and the Bay Area］ When I lived in San Francisco, I always made my own kombucha, also known as “tea mushrooms”. It’s a fermented tea made by adding SCOBY (symbiotic cultures of bacteria and yeast) and sugar to brewed tea; over a week or two, the sugar feeds the bacteria and yeast and the drink ferments into a tangy, slightly fizzy kombucha.Lately I’ve been making kombucha with a new SCOBY I bought at Whole Foods Market in San Francisco. It is very tasty!