Building your koji larder ..

A selection of essential ferments in jars to help the home cook transform their flavours with koji.

In our home, these jars are the heartbeat of the kitchen.

I keep a constant rotation of these essentials because they make “eating well” effortless, even when inspiration and energy might be lacking midweek. By using koji to tenderise, season, and brighten, you aren’t just cooking; you’re building layers of flavour and health that only time and fermentation can provide.

As you repeat these basics, you’ll find your own creative rhythm. Start small: choose two or three staples to house in your larder. Once you see how a teaspoon of Shio Koji or Shoyu-koji changes a dish, you’ll be ready to dive into the rest of the collection.