It’s reported that Japanese soul food have a lot in them “Koji” will be trend in Europe this year.
The chef at Noma in Copenhagen seems growing at the back of the refrigerator. “It’s koji,” he explains with pride. “And it’s a game changer.”
In Japan we’ve been using miso, soy sauce, sake, shochu and some pickles and kaburazushi etc…
We’re also proud of “Koji” will be a world trend.