30 - Koji Ferments

This episode is all about the amazing world of Koji.  Koji is a wild and now cultivated ferment, which makes many of our well known Japanese condiments from tamari to miso.

 

Listen to Robin from The Koji Kitchen telling all about the benefits of Koji.  If you are feeling inspired to buy or make your own you can head to his website at: https://www.thekojikitchen.com/  and you can connect with him on Instagram: https://www.instagram.com/thekojikitchen/

 

Robin will be at the Scottish Wild Food Festival in September 2022 where you can book onto the workshop he mentions in the podcast.

 

Enjoy!

 

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