Miso making season! I’m excited to make miso next weekend! So I made miso this year and use it next year (fermentation time) every year I have a jar of miso. Since I made my own miso I can’t use store bought miso anymore.

Great to hear that miso will soon be part of your fermentation journey! Let me know if you ever have any questions.

This is a great way to use up leftover bread!

We're excited to be exhibiting Food & Drink Expo next week! If you'd like to learn about how koji, shio koji or miso could improve the taste of your food then come and visit us at stand L149 #FDE2022

Sounds amazing!

All set up and ready for #fde2022 at the NEC. Come and chat to us about how koji makes food delicious at stand L149

If you're free tomorrow this will be a great event:

Am I the only one wondering what this would be like as a garum? Add a bit of koji, hold at 60C...delicious??!

Had a fantastic time at our first show, The Food and Drink Expo at the NEC. Met so many exciting people, tasted loads of delicious things, and enjoyed teaching people about koji.

We're especially excited to discover that all three products we entered into The Farm Shop and Deli Awards won an award! #fsdawards #fsd We're going out to celebrate tonight!

I'm really looking forward to this Fermentation Festival with Sandor Katz Come and join us! eventbrite.co.uk/e/fermentation… Use code: umamichefkoji to save 25% on tickets

Fantastic episode of The Food Programme today, all about the different types of fermentation around the world. bbc.co.uk/sounds/play/m0…

If you've just listened to The Food Programme and would like to learn more about koji, or would like to buy some koji and try some of the ferments mentioned yourself (miso, sake, amazake) then head over to our website: umami-chef.co.uk

First recipe in the Guardian to use koji! theguardian.com/food/2022/oct/…

Fantastic to see James Martin explaining the benefits of koji and shio koji Sat_James Martin You don't need to go to Japan - we make it here in the UK!

Delicious recipes! Sat_James Martin Please note that the marinade recipes should be shio koji, not koji - don't want your viewers to use the wrong thing.

Does anyone know anyone local who can supply British grown (preferably local) fried onions, garlic or mushrooms in 10kg-25kg quantities? #WorcestershireHour

Indulge in a sharing feast of Palestinian dishes cooked by PomPom in Abergavenny on 1st December events.humanitix.com/solidarity-sup…