Farm Kitchen-Cang Jiu Winery | Gogo-TaiwanFarm (2025)

Fermentation is a part of life in Taiwan. Vinegar, Soy sauce, bean sauce, tea, coffee, wine, bread … they all come from fermentation.CangJiu Brewery now has a micro-fermentation kitchen to showeveryone the wonders of fermentation. Ingredients, Territory, andCooking style are the three key elements of flavor, while thefermentation process of microorganisms make food even moredelicious, healthy, and easier to store. That process of ‘bubblification’really elevates food to the next level! Fermented food have long beeningrained in our diet, if we understand the basis, we can eat healthierand more flavorful! CangJiu Brewery’s micro-fermentation kitchen andcellar has pulled the veil on the use of sweet wine, rice liquor, and saltkoji, along with herbs and fruits from the orchard to make kombuchaand wine products, which when paired with the herbs found in thepalatable landscape, create a taste of fermentation splendor andwonderment.

• 40m Introduction to the fermentation process and the winery scenery
• 40m Introduction to the herb plants and ingredient picking, adding zest to the flavor and visual
• 40m Experience DIY fermentation of the new health craze -the kombucha drink event（may vary according to season）
• 60m Learn 3 hand-made cuisines, preparation methods conveyed by the chef (may vary according to season)
• 60m Taste the three dishes you prepared yourself, and sample cuisine prepared by the master chef. A banquet accompanied with white wine from the winery.

Fermentation is an especially miraculous microbial process. Whendone to perfection it creates fermentation, when done poorly it leads tomoldiness. The types, and processes of these microbes (yeast) havebeen partially discovered, but many still remain unknown or are inunfamiliar territory. Variables that affect fermentation includetemperature, humidity, proportion, time, container, material, seasonalityand many others. Any slight variation is sufficient to cause hugedisparity in the end-result of fermentation.

using the three locally fermented elements of red koji, salt koji, and fermented rice, combined with the rich sweet wine and red koji wine, and white hairtail species available across all seasons, sprinkled with fermented salt koji powder, slice and grilled till golden in hue, to bring out the sweet aroma of Tibetan red koji wine.

Using Yilan local golden dates to make honeyed golden dates, a sweet taste coupled with picking of the fragrant marigold in the field, mixed and stirred with eggs from the chicken on the farm, then put in a pan and fried into tamagoyaki.

Carefully selected white rice with added red yeast miso carefully brewed in the winery, and perilla vinegar, then mixed with japanese rice balls mixed with white sesame seeds. The stuffing is mixed with dried perilla and kelp, which adds to the overall taste and texture of the rice balls.

Product info: Made from local golden jujube in YiLan. Awarded the Best Souvenir in YiLan 2014, Silver National Rural Wine Award 2019, Top Ten Food of YiLan 2020. Suitable for drinking, bartending, or paired with food.
Specified Price: NT$ 480 per bottle. Stored at room temperature.

Made from No. 196 glutinuous rice from TaiChung and hand-mixed with one-year-old red yeast, the sweetness of glutinous rice brings out the aroma of red yeast. Red yeast wine soaked in Taiwanese figs has a milky taste and cocoa flavor, suitable to use in cooking to elevate its flavor to the next level.
Specified Price: NT$ 280 per bottle, stored at room temperature

Koji is made from rice, fermented with koji bacteria and mixed with salt. This method has been used since long ago in Japan, and the majority of Koji in the market is a wet paste. CangJiu understands the need for convenience in the modern age and has cultivated dry koji, which makes cooking much easier, as well as use as a sauce and condiment. Koji powder is healthy and nutritious, adds flavor, and is a boon to delicious dishes.Specified Price: NT$ 180 per bottle, stored at room temperature.