Koji Night


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The Cultured Supper Club presents:

A Japanese inspired dining experience

FEATURING Guest Chef Robin Sherriff from The Koji Kitchen

Thursday April 14th 7.30 – 9.30pm
At BREAD, Allhalland Street, Bideford
£28 per person (7 course menu)

We’re thrilled to be joining forces again with our friends at The Appledore Bakery, to bring you a unique dining experience inspired by Japanese cuisine.

And for Koji Night we’ll be joined by our Guest Chef, Edinburgh-based Robin Sherriff, one of the few koji makers in the UK lovingly making small batches and teaching people about the world of koji and miso.

Koji is a Japanese ingredient that serves as the basis for a huge number of foods and condiments including soy sauce, miso, amazake and sake. It’s rice fermented with a specific type of microbe (aspergillus oryzae) to produce enzymes which open up all sorts of incredible flavours.

Robin works with chefs in Edinburgh to devise innovative umami forward menus and recipes using Koji as the magic ingredient. And he’s done the same for us!

Koji night will feature a delicious menu with contemporary twists on Japanese favourites along with an insight into koji.

Check out our menu:

– Welcome Artisan sake shot.

– Soy sauce cultured egg yolks on sourdough bruschetta
OR vegan option: Koji cultured apricot paste on sourdough bruschetta

– Introduction to the magic of Miso with talk and samples to taste
– Followed by miso bomb surprise

– Rolled caramelized leeks, spiced with shichimi and served with blood orange ‘yuzukosho’ with the rind & hasselback potatoes drizzled with with koji cultured butter*
* OR vegan alternative

– Introduction to shio koji with samples

– Tsukemono (shio koji cultured Japanese pickles) served with rice

– Amazake pudding drizzled with Dulce de Leche con Miso and served with a miso brandy snap

– Tofu Misozuke with sourdough crackers (aged miso cured tofu)

* Spaces are limited and will book quickly*

Please note that this is a dining experience. If you are keen to know how to make your own miso using a variety of seasonal ingredients or are wanting a deep dive into making your own shio koji and amazake, please sign up for our Miso Masterclass with Robin.* There are only TWO spaces left. Book via the I Am Cultured website



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