Bones and Scraps and Mold


Cooked for less than 2 minutes this koji cured pork is both tender, tasty and cheap. The stock that we also use for ramen is explosively tasty. Made from koji cured bones and meat scraps.

We’ll be posting lots of videos that you can watch on the subject., and make sure to follow us on Instagram or join our MeetUp (See below). We are having four fermentation and preservation and cooking forums online this Sunday and Monday that you need to see. Join us!


Koji cured pork in koji cured bone and scrap stock with lacto-fermented celery root, poblano and onion pickles with kombu.


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