About Cooking With Koji:
Yoko makes organic miso every year with her family in Japan, and this lifework continued even after she moved to Australia.
She started Cooking with Koji to share the knowledge and benefits from Japanese fermentation and healthy cooking through running workshops and making yummy Japanese ferments like Miso.
How to get it:
You can add one-off products to your weekly fruit and veggie subscription, simply by purchasing the item when logged in to your account. If you don’t have a subscription, don’t sweat it – we’d love you to try these damn-fine ferments too.
Find out all the details about our store and collection here.