Umami Chef

@XantheClay The oyster sauce - only one I can find in the UK that doesn't contain soy. It's delicious!

What are your favourite M&S products? The ones you’d go specifically for? I’d love to know! For a piece. Thank you 🙏

@artisanschool Make them into miso!

Actually, having been a bit preachy about beans, we were wondering how to jazz them up a bit. theguardian.com/food/2024/jan/…

Indulge in a sharing feast of Palestinian dishes cooked by @PomPomCooks in Abergavenny on 1st December events.humanitix.com/solidarity-sup…

Does anyone know anyone local who can supply British grown (preferably local) fried onions, garlic or mushrooms in 10kg-25kg quantities? #WorcestershireHour

@sat_jamesmartin If you're wanting to make these delicious recipes, please use shio koji as the marinade (not koji)

Koji Steak, Salmon and Chicken! A trio of Japanese inspired recipes using salmon, chicken and beef. Simple and speedy, cooked on the BBQ and baked in the oven. Delicious! jamesmartinchef.co.uk/recipes/koji-s…

Delicious recipes! @sat_jamesmartin Please note that the marinade recipes should be shio koji, not koji - don't want your viewers to use the wrong thing.

Fantastic to see @jamesmartinchef explaining the benefits of koji and shio koji @sat_jamesmartin You don't need to go to Japan - we make it here in the UK!

@SaluteThePig @jamesmartinchef @SaturdayKitchen Thank you! I hope you make lots of delicious things!

First recipe in the Guardian to use koji! theguardian.com/food/2022/oct/…

@DanSaladinoUK @BBCFoodProg @sandorkraut @chelseagreen @BBCRadio4 Great episode! It's lovely to hear some of the more unusual ferments, especially those involving koji, get a mention.

Sunday’s @bbcfoodprog our long standing fermentation journey continues c/o master revivalist @sandorkraut Truly global this time: Pulque (Mexico) Sauerkraut’s Asian origins, Alkaline ferments (Africa), Koji (Japan), Tucupi (Amazon) & more to blow your minds & enhance microbiomes

If you've just listened to @BBCFoodProg and would like to learn more about koji, or would like to buy some koji and try some of the ferments mentioned yourself (miso, sake, amazake) then head over to our website: umami-chef.co.uk

Fantastic episode of @BBCFoodProg today, all about the different types of fermentation around the world. bbc.co.uk/sounds/play/m0…

@crockoftime Ah. Not heard of communities. I look forward to joining your fermentation one!

@umami_chef Apparently they're called "communities", it's still relatively new and not well publicized. I'm in the WordPress group with my personal account.

How do I make a Twitter group for Fermentation?

I'm really looking forward to this Fermentation Festival with @sandorkraut Come and join us! eventbrite.co.uk/e/fermentation… Use code: umamichefkoji to save 25% on tickets

@crockoftime Yes, agree completely. Koji Alchemy will be referenced for decades to come.

I can't help but feel that the #JBFA missed a chance to recognize Koji Alchemy as a foundational text that will have (and in fact is having) a huge impact on Western food and sustainability. Tough competition though, and congrats to the winner! #KojiBuildsCommunity

@FowlMouthsFood @londonsilo are leading the way in restaurants; @BootstrapCook for the home cook

@shore_pz What a beautiful barrel! The best things come to those who wait!

@eballer11 @m_omichan I think it really depends on the country. I live in England and I think "the house is hot because there isn't any air conditioning" sounds more natural - and increasingly relevant as we have no air conditioning here!

@m_omichan 100％! Connection, not perfection when it comes to learning languages! This is one of my favorite lines from a podcast show I always listen to:)

I have a question for native English speakers💡 Does this sentence make sense to you? “The house is hot because there isn’t any heating.” If so, could you explain it? I think AC should be used in stead of heating…..

@timhayward Try PKL kitchens @pklgroup I think their Aquarius units might be what you're looking for