How To Make Nduja

Nduja is basically, a spiced spreadable salami originating in Calabria (as far as we know!). Its popularity has spiked massively in the last decade or so and most of you are probably familiar with the spicy paste and have fallen in love with it. Its spicy, meaty, and savoury, and gives a deep umami with […]

Koji – How and when to use Koji to develop flavour

Koji is a filamentous fungus, it creates a network of filaments which colonise. When it takes up residency on the surface of a substrate it breaks down the compound into its molecular components. This creates flavourful and aromatic by-products, breaking proteins into amino acids etc. The Koji process is referred to as ‘autolysis’, a process […]