Back to the Stroud Green Market/久々のStroud Greenマーケット


Almost one year on from our first appearance at this cozy farmers’ market (our anniversary was 5 May), we are finally back with our new koji ferments product. Yeay! Who could imagine this surreal situation one year ago? It is such a change, but yesterday I was welcomed by Ed’s lovely smile which hasn’t change a bit. After living as a foreign resident nearly 30 years in this country, I felt I finally found the community where I really feel at home from the bottom of my heart. I really loved standing at our fortnightly stall. Although I can’t physically stand at the stall at present, I still feel pleased that I can contribute to the community and people’s health with what I love, koji ♡ This time it is even nicer as my products are accompanied by vegan bento boxes by Itadaki-zen, a wonderful Japanese-Vegan restaurant in Kings Cross.

At the moment, I only offer “Healthy Koji Ferments Set” which include following 4 set of jars (16 GBP). Another set of ferments product (Oriental Koji Ferments Set) is on its way in two weeks time.

  ● Wild Garlic Pesto Sauce (Ingredients: Wild garlic, Cashew nut, Olive oil, Lemon, Salt, Koji)
  ● Lemon Turmeric Creamy Koji Sauce (Ingredients: Olive oil, Koji, Lemon, Turmeric, Salt)
  ● Amazake BBQ Sauce (Ingredients: Koji, Rice, Soy sauce, Onion, Vinegar, Garlic, Arrowroot)
  ● Wasabi-flavoured Seaweed Soy (Ingredients: Seaweed, Soy sauce, Sake, Wasabi, Rice Syrup)

Itadaki-zen’s gorgeous bento box priced 9 GBP (very generously valued!) consists of rice, a main (choice from croquette, tofu steak, spring rolls or vege balls), 2 side dishes and Japanese pickles. Looks deceives. The container is actually quite large!

The system works like this. You order the products through the Stroud Green Market website. The site opens on every Wednesday and closed at the end of Thursday for the delivery or pickup on following Sunday. We also accept orders through our website for the delivery to N3, N12 and N20 on Sunday. The delivery to N1, N5, N7, N1C NW1 W1 WC1, WC2 E1, E2, E8 EC1, EC2, EC3, EC4 area is also on its way. So watch out!




   ● 行者大蒜ペストソース (パスタソースとして、チキングリルに添えて、クラッカにのせても)
   ● レモンターメリッククリームソース(ドレッシングとして、温野菜や白身魚に添えて)
   ● 甘酒BBQソース(BBQソースですが、シュウマイなんかにもよく合います)
   ● 生わさび入り、わさび風味の海苔の佃煮(言わずと知れたご飯のお伴ですね)

   ● 甘酒コチジャン
   ● 甘酒ヤンニョン
   ● 麹香味ソース
   ● くるみ味噌



また、N3 、N12 、N20 にお住まいの方は、The Koji Fermenteriaからご注文いただけます(翌 日曜日配送)。

そして、現在N1, N5, N7, N1C NW1 W1 WC1, WC2 E1, E2, E8 EC1, EC2, EC3, EC4にお住まいの方にも配送を計画中です。

All ready to go!

Colourful Jars

Tofu steak


Spring rolls

Vegetable balls

Related Articles

The rainy season and plum works

Tsuyu, the rainy season in Japan, is translated as plum rain, because June is the time the plums ripen. The Japanese makes many kinds of plum preserves in this rainy season. I am introducing some plum preserves using koji.

Read More

scallop shoyu and fava shoyu

Two new types of shoyu recently joined in my shoyu collection♥
lovely scallop flavoured shoyu &
gluten free fava shoyu
In this post, these two are analysed.

Read More

What to look for in koji

Commercially available rice koji might look all same in appearance but the enzyme balance could be very different! Are they up to your intended use!?

Read More

Partially polished rice miso

I made very special miso today, which is a privilege as a koji grower. When you make your own koji, you can choose your own substrate and enzyme balance therefore you can design the taste and flavour of miso.

Read More


Contents writer

The Koji Fermenteria Privacy Policy

This Privacy Policy describes Our policies and procedures on the collection, use and disclosure of Your information when You use the Service and tells You about Your privacy rights and how the law protects You.

We use Your Personal data to provide and improve the Service. By using the Service, You agree to the collection and use of information in accordance with this Privacy Policy.

The Koji Fermenteria Cookie Policy

This Cookies Policy explains what Cookies are and how We use them. You should read this policy so You can understand what type of cookies We use, or the information We collect using Cookies and how that information is used.

Cookies do not typically contain any information that personally identifies a user, but personal information that we store about You may be linked to the information stored in and obtained from Cookies. For further information on how We use, store and keep your personal data secure, see our Privacy Policy.

We do not store sensitive personal information, such as mailing addresses, account passwords, etc. in the Cookies We use.

Get in touch

Want to get in touch? We’d love to hear from you.

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

Keep up to date for new dates ?

Stay in touch !

Stay up to date with our latest news and get notified with new event?