Uploaded December 2025 | Updated September 2026, 2 weeks ago
THIS IS MOULD 🤯 Introducing Koji, a secret weapon for BIG flavour 💯
Traditionally used in Japanese kitchens for miso, sake, soy sauce, and amazake, it’s a flavour powerhouse that adds complexity to ferments, marinades, and works brilliantly in plant-based dishes 🌱
We’ve wanted to try this for ages, so we cooked the rice, cooled it to the perfect temp, added the spores, and kept it warm and humid overnight. We were left with a gorgeous, fluffy koji bloom and couldn’t be happier!
Let us know what you’d like to see us make with it 👇
Full recipe up on our Recipe Club - link in bio 💚
#fermentation #koji
THIS IS MOULD 🤯 Introducing Koji, a secret weapon for BIG flavour 💯
Traditionally used in Japanese kitchens for miso, sake, soy sauce, and amazake, it’s a flavour powerhouse that adds complexity to ferments, marinades, and works brilliantly in plant-based dishes 🌱
We’ve wanted to try this for ages, so we cooked the rice, cooled it to the perfect temp, added the spores, and kept it warm and humid overnight. We were left with a gorgeous, fluffy koji bloom and couldn’t be happier!
Let us know what you’d like to see us make with it 👇
Full recipe up on our Recipe Club - link in bio 💚
#fermentation #koji
