Koji Masterclass for local chefs

The Sustainable Cooperative has invited Koji fermentation expert Robin Sherriff to Jersey to help us create our first Jersey Miso, while also sharing his passion, wealth of knowledge and experience with local chefs and the general public.

Koji is a traditional Japanese fermentation culture created by inoculating steamed grains or soybeans with Aspergillus oryzae. This beneficial mould breaks down starches and proteins into sugars and amino acids, providing a savoury, umami-rich flavour. It is essential for producing miso, soy sauce, sake and mirin, which can be used to add flavour to dishes and make Japanese style pickles. Robin also has experience in making Garums.

Robin has offered to run a Koji Masterclass for local chefs, from growing koji, to making miso and using koji based ferments, as well as HACCP plans and other considerations. This is an opportunity to meet an extremely knowledgeable individual, with practical advice that can help you introduce exciting flavours and possibilities to your menu and operations.

Robin Sherriff

Robin Sherriff is the Managing Director of The Koji Kitchen in Edinburgh, a small koji producer that supplies home cooks and Michelin kitchens. In 2021 he co-founded The Fermenters Guild UK and in 2024 published The Science of Fermentation. He is currently launching Scotland's first artisanal miso kitchen. Robin offers workshops, talks, and consultation on fermentation techniques which allows him to not only discuss practical techniques, but also the history, importance and inherently radical nature of alternative foodways, systems and food theory.

Fermentation at The Sustainable Cooperative

The Sustainable Cooperative is a member of The Fermenters Guild in the United Kingdom. We have been making lacto-fermented foods in our production kitchen for the past five years and have hosted a range of workshops, Fermentation Club gatherings, and 'Community Cultures'. We are currently working with Robin Sherriff to use local organic and regenerative produce to develop our first Jersey Miso, Fish Sauce and Tamari.