Japan's fermentation traditions are among the oldest and most complex in the world — and The Fermentary is one of the few places in Australia where you can find the authentic ingredients to explore them. Sharon Flynn studied koji and Japanese fermentation techniques directly in Japan, and everything in this collection reflects that depth of knowledge. Browse rice koji, barley koji, koji kin spores, sake kasu, nuka, tempeh starter and small-batch miso by Kaokao. Whether you are making your first batch of shio koji or fermenting a long-aged barley miso, you will find what you need here. Ships express across Australia.
