Janine Lee

Fermentista

Janine Lee has a passion for fermented foods and especially for koji mould. Raised in Switzerland, accompanied by the influence of Japanese and Korean food culture, she loves to explore creative, unconventional uses of koji-based ingredients, such as miso paste, shio koji and amazake, beyond traditional boundaries. Since 2019, she has regularly shared recipe inspiration via her Instagram channel and workshops.can buy.

Program

  • Thursday
  • Friday
  • Saturday