Farmers Market

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:

Dressings :
  Miso sesame dressing
  Yuzu miso dressing
  Spicy shoyu dressing

Sauces:
  Garlic pesto sauce (Seasonal)
  Lemon turmeric sauce 
  Allmighty miso sauce

Others:
   Pink-shiokoji
    Koji Natto  (New)

Stroud Green market

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Latest News

11 May 2021

Will be back in Stroud Green

We will be back in Stroud Green. Koji natto, Pink shiokoji, Spicy soy dressing, Miso sesame dressing, Wild garlic pesto
11 May 2021

Koji for Life 6 copies remaining

Only 6 copies left in stock. Order now to avoid disappointment
11 May 2021

Koji starters restocked

Premium koji starters from Hishiroku restocked - 40 bags for rice and 20 bags for protein substrates

Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

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