Stroud Green London N4
Why we wanted to go for farmers market
This is where we started our activity in May 2019 with the motto being “bringing authentic Japanese flavour to family dining”.
Japanese foods are deeply rooted in fermentation with all the essential condiments made utilising microbial power of koji. Can you imagine the Japanese food without soy-sauce, miso and mirin ? It is not Japanese cuisine anymore, isn’t it? This is what it would have happened if there were no koji. Of course, sake wouldn’t have existed.
It is true for any fermented products, but in order to supply foods in large commercial scale, they need to be stabilised by pasteurisation. In other word, all the microbes which created the tastes and flavours for us must all go in order to achieve the consistency in food. Quite often, this is achieved at the expense of taste and flavour (as well as some health benefit). Japanese fermented condiments are not exception.
We thought this is such a shame. Microbial activities are part of the whole fermented foods which contribute to their taste and flavour (Although they need to be controlled). Without them, we can’t help feeling that something is missing out. Perhaps “energy” in food.
We know that we can get away with this if we supply our products in places where we can pass them directly to the hands of customers. This is why we wanted to sell our products in small farmers market. Explaining our customer the uniqueness of koji and how to enjoy koji-fermented foods are part of fun, of course!
This is where we started !
In the search of our market, we came across this lovely small community-oriented market at Stroud Green. The friendly organiser Ed is sustainability-conscious person and is devoted to make connections between good producers and local residents to make everyone’s life better! With one visit, we fell in love with the place.
It didn’t take long before we started to enjoy the weekly conversation with the local residents here. Now we can’t enjoy the communication as much as before, we are still looking forward to preparing the jars and coming here and supplying our koji products to the community of Stroud Green every Sunday.
Currently, we are in collaboration with popular Japanese vegan restaurant, Itadakizen (Kings cross) and hold weekly stall with them.
All koji used in our products are carefully grown here with 48 hours of TLC in our small fermenterium. Our ferments are not pasteurised so all microbes as well as enzymes are 100% active. We source organic ingredients whereever possible.
Our current product range includes:
Miso sesame dressing
Yuzu miso dressing
Spicy shoyu dressing
Garlic pesto sauce (Seasonal)
Lemon turmeric sauce
Allmighty miso sauce
Koji Natto (New)