Shino Yamashiro and Satomi Kawamura of Cozy Koji join the program to discuss koji, the traditional Japanese fermentation culture behind foods such as miso, soy sauce and sake. They explain how fermentation creates umami-rich flavours, share the story behind their Victoria-based business, and discuss products designed to make healthy, flavourful cooking simple and accessible.

<p>Shino Yamashiro and Satomi Kawamura of <a href="https://www.cozykoji.com/">Cozy Koji</a> join the program to discuss koji, the traditional Japanese fermentation culture behind foods such as miso, soy sauce and sake. They explain how fermentation creates umami-rich flavours, share the story behind their Victoria-based business, and discuss products designed to make healthy, flavourful cooking simple and accessible.</p>