In ancient Japan, kitchens were known for their attention to detail and precision. They too had a built-in kombucha brewing station to create a unique and flavorful beverage. Kombucha, known as 'Kocha Kinoko' in Japanese, was highly regarded for its probiotic properties. The brewing station consisted of ceramic pots and wooden barrels, where the kombucha culture was carefully nurtured. The Japanese often used green tea as the base for their kombucha and added fruits like yuzu and plum for a refreshing twist. Kombucha was enjoyed during tea ceremonies and as a part of traditional Japanese cuisine.
