This episode is a little different than our usual episodes. For our last edition of the Blub Club fermentation club in Amsterdam, we decided to record a live episode with our club members. We were joined by Saki Morita: a Japanese home fermenter that tells us all about the challenges and possibilities of making miso at home. Build on your koji knowledge from our previous episode and apply it in miso! How to make it, how to play with the flavour and also, how to cook with it.