Umami Chef

The first approved manufacturer of koji in the UK.
Use koji to make your own miso - it's delicious, nutritious and allows you to experiment with different beans

[Umami Chef @umami_chef]

@XantheClay The oyster sauce - only one I can find in the UK that doesn't contain soy. It's delicious!

[Umami Chef @umami_chef]

@artisanschool Make them into miso!

[Umami Chef @umami_chef]

Indulge in a sharing feast of Palestinian dishes cooked by @PomPomCooks in Abergavenny on 1st December https://t.co/leTz2WuO9U

[Umami Chef @umami_chef]

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

[Umami Chef @umami_chef]

@sat_jamesmartin If you're wanting to make these delicious recipes, please use shio koji as the marinade (not koji)

[Umami Chef @umami_chef]

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

[Sat_James Martin @sat_jamesmartin]

Koji Steak, Salmon and Chicken! A trio of Japanese inspired recipes using salmon, chicken and beef. Simple and speedy, cooked on the BBQ and baked in the oven. Delicious! https://t.co/Z6AdSgHqLG

[Umami Chef @umami_chef]

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

[Umami Chef @umami_chef]

@SaluteThePig @jamesmartinchef @SaturdayKitchen Thank you! I hope you make lots of delicious things!

[Umami Chef @umami_chef]

First recipe in the Guardian to use koji! https://t.co/9uqFviMXDJ

[Umami Chef @umami_chef]

@DanSaladinoUK @BBCFoodProg @sandorkraut @chelseagreen @BBCRadio4 Great episode! It's lovely to hear some of the more unusual ferments, especially those involving koji, get a mention.

[Umami Chef @umami_chef]

If you've just listened to @BBCFoodProg 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: https://t.co/GANzZv20D9

[Umami Chef @umami_chef]

Fantastic episode of @BBCFoodProg today, all about the different types of fermentation around the world. https://t.co/XIMflMF3FX

[Umami Chef @umami_chef]

@crockoftime Ah. Not heard of communities. I look forward to joining your fermentation one!

[Umami Chef @umami_chef]

I'm really looking forward to this Fermentation Festival with @sandorkraut Come and join us! https://t.co/vDt6hmNVZD Use code: umamichefkoji to save 25% on tickets

[Umami Chef @umami_chef]

@crockoftime Yes, agree completely. Koji Alchemy will be referenced for decades to come.

[Umami Chef @umami_chef]

@FowlMouthsFood @londonsilo are leading the way in restaurants; @BootstrapCook for the home cook

[Umami Chef @umami_chef]

@shore_pz What a beautiful barrel! The best things come to those who wait!

[Umami Chef @umami_chef]

@eballer11 @m_omichan I think it really depends on the country. I live in England and I think "the house is hot because there isn't any air conditioning" sounds more natural - and increasingly relevant as we have no air conditioning here!

[Umami Chef @umami_chef]

@timhayward Try PKL kitchens @pklgroup I think their Aquarius units might be what you're looking for