KOJI KITCHEN

I am Japanese and have lived in Devon in the U.K. for nearly 30 years. I love cooking Japanese food, but always find it difficult to get quality Japanese ingredients at reasonable prices.
I first became interested in koji and miso making when I visited a koji shop in Oita, Japan in 2015. It was at that time that I realized how important koji is to make many Japanese fermented foods such as miso, soy sauce, sake and amazake. It can also be used to make pickled vegetables. Once you have koji at hand, you can make miso, amazake and shio-koji at home. Knowing how difficult it is to get koji in Devon, I became determined to make it myself. After a lot of trial and error, I believe I successfully developed a good koji made with the highest quality ingredients.
I am planning to spread the goodness of koji and miso through holding workshops locally, not only for the Japanese who live in the area, but for anyone interested in Japanese food and healthy cooking.

Makiko Tsuruta Caul