The Magical Umami of Koji: Explained! ✨

I'm so chuffed to finally catch up with my talented friend, Yuki Gomi, a professional chef, teacher and cookery writer. I can still remember the taste of the delicious aubergine dish we made when I attended one of her wonderful Yuki's Kitchen cooking classes in her home near my old haunt, Crystal Palace, about 10 years ago!Since then, Yuki has gone from strength to strength, with her first book 'Sushi at Home' published in 2013 by Penguin, and her Japanese cooking expertise has reached many thousands of people. Yuki has been featured in the Guardian,  Monocle Weekly, Vogue magazine, and has been on The Chris Evans Breakfast Show, to name just a few! <br/><br/>Alongside regular classes at her home in South London, Yuki offers courses and private lessons at special events around the world and colleges such as the prestigious Leiths School of Food & Wine.In this episode, we chat about:The ubiquity of the soya bean in Japanese foodBacteria, mould and heritage sporesWhat to do with the miso lurking at the back of your fridge5 core ingredients of Japanese cooking & what they all have in commonWhy koji is magical ✨ & where to get your hands on some in LondonThank you so much for listening! To read the podcast transcript, click here.Get to know Yuki's work better::Instagram @yukiskitchenWebsite https://www.yukiskitchen.com/If the Way to Japan mission to explore the art of Japan-inspired living to be found in the UK resonates with you, click here to subscribe to the newsletter. You'll be notified of the latest podcast episodes & blogs, as well as receiving our encouraging edit of juicy, Japan-inspired recommendations.<br/><br/>Let's connect on Instagram! @thewaytojapanKorekara yoroshiku onegaishimasu. ♡ Vanessa