Embarking on a journey where fire meets fermentation, Heriot Hott and Koji Kitchen have teamed up to create something truly scientifically tasty: a Chipotle & Pinto Bean Miso Paste. In a thrilling collaboration that marries the boldness of chipotle with the depth of fermented pinto beans, this fusion promises an explosion of flavors that will redefine your culinary expectations. Join us as we delve into the tantalizing story behind this innovative partnership and uncover the secrets of this sizzling miso paste sensation.
What is Koji?
Koji is a type of fungus that is widely used in Japanese cuisine for fermentation and enhancing flavors. It is a vital ingredient in traditional Japanese foods such as miso, soy sauce, and sake. However, recently, the use of koji has expanded beyond Japan, and it has become an essential ingredient in many different types of dishes, including desserts, meats, and vegetables.
Above: an image of rice before it's fermentation stage where it turns into Koji
A little bit about Robin Sherriff - the Founder of Koji Kitchen
In Edinburgh, Scotland, there is a company called Koji Kitchen that specialises in using koji to create unique, fermented dishes. Koji Kitchen was founded by Robin Sherriff, who has been experimenting with fermentation for years now. Founder of The Koji Kitchen, Food Designer, Speaker & Educator, Restaurant Consultant and President of The Fermenters Guild UK. To read more about the Fermenters Guild, click here. His passion for using koji has led him to explore its potential in the food industry.
Above: an image of Robin, the creator of Koji Kitchen
Miso Making Education
Koji Kitchen's miso-making kit includes everything you need to make your own miso at home. The kit includes 300g Organic Koji, 300g Organic Soybeans and 60g Sea Salt. The kit also includes detailed instructions that guide you through the process of making miso step-by-step. I would definitely try it out if you’re a cooking connoisseur at home like me. It’s a new avenue to try something out of your comfort zone and take your cooking level to new heights.
Above: an image of the Koji Kitchen's Miso-making kit
A Collaboration - Heriot Hott & Koji Kitchen
We have been so inspired by Robin and his ethos for educating people about the sustainability of food production. Touching on the cost of living crisis and how people within our current climate are finding new ways to make their food last longer, we wanted to collaborate with the one person we know can provide insight into fermentation.
When two companies with a passion for fermentation and unique flavour combinations collaborate, the result is often something truly special. This is exactly what happened when Heriot Hott and Koji Kitchen came together to create a Chipotle and Pinto Bean Miso Paste that is both bold and delicious.
Heriot Hott is an Edinburgh-based hot sauce company that prides itself on using high-quality, locally sourced ingredients to create sauces that pack a punch. On the other hand, Koji Kitchen specializes in Japanese fermentation techniques and offers all sorts of knowledge about pickling, storing, brining and many more techniques.
The collaboration between Heriot Hott and Koji Kitchen resulted in a unique miso paste that combines the smoky heat of chipotle peppers with the earthy sweetness of pinto beans. The paste is made using Pinto beans, Koji, smoked chipotle peppers, sea salt, and water.
Check Out Our Chipotle & Pinto Bean Miso Paste Creation!
If you're a fan of bold flavours and unique ingredients, the chipotle and pinto bean miso paste from Heriot Hott and Koji Kitchen is definitely worth a try. This collaboration between two passionate companies has resulted in a delicious and unique product. Whether you use it as a marinade, seasoning, or dressing, the chipotle and pinto bean miso paste will surely add depth and complexity to any dish. So why not give it a try and experience the magic of fermentation and collaboration for yourself? You won't be disappointed!
