If 2020 was the year of making your own sourdough, then 2021 should be the year you dive into koji. It's the form of fermentation that produces miso, soy sauce, sake - the foundation of Japanese food and drink, some might say. We asked Amsterdam's very own Kojioligist, Marika Groen, to introduce us to the venerable tradition of koji making. Tune in to discover how to make it, use it and if Sander will (or can) make a Koji beer.
Useful Links
Malica Ferments
https://malicafe.weebly.com
Rodenbach Grand Cru
https://cheers.rodenbach.be
'Koji Alchemy' book by Jeremy Umanmsky and Rich Shih
https://www.bol.com/nl/f/koji-alchemy/9200000123134390/
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