OUR proDucts
upcoming events
Ferment Fest 2024
Découvrez la magie du kombucha, de la choucroute, du pain, du koji, et bien plus encore!
Sep 14 (Sam/Sat) & 15 (Dim/Sun)
Unleashing the Magic of Koji: Nature’s Flavor Enhancer
Join us for an exclusive Masterclass Koji lecture, "Unleashing the Magic of Koji: Nature’s Flavor Enhancer," at the Embassy of Japan in Ottawa. This special event, hosted at the Information and Culture Centre, will delve into the wonders of koji, a traditional Japanese ingredient that elevates flavors in culinary creations.
📅 When: Oct 7th 14h-16h.
📍 Where: 255 Sussex Dr, Ottawa, ON K1N 9E6
ABOUT KOJI
"Koji" stands as a cornerstone in Japanese cuisine, essential for producing sake, soy sauce, miso, and more. This culinary alchemy begins with cooked rice inoculated with Aspergillus oryzae, a fungi that infuses the ingredient with unique qualities.
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ABOUT MISO
Miso is a traditional Japanese seasoning (thick paste), produced by fermenting soybeans with salt and kōji, at its most basic.
To know more about miso & DIY miso recipe,
RECIPE
Koji is not only a key ingredient for Japanese fermented food but also it is getting common among chefs to use koji as a tenderizer / umami enhancer in any kinds of culinary .
FERMENTATION
Fermented foods have been a well-established in everywhere in the world for thousands of years. In recent years there’s been a greater push to raise koji awareness, especially with NOMA in Copenhagen and Jeremy Umansky with Koji Alchemy.