KEY INGREDIENT: KOJI

Japanese food will continue to be popular this year, with koji as its star – the naturally occurring culture is used in the production of fermented foods such as soy sauce, miso and sake. To make it, cooked rice or soybeans are inoculated with a culture called Aspergillus oryzae and left to ferment. The result delivers a wonderful umami flavour. Intrigued? Pick up a pack from souschef. co.uk, £3.25 for 200g, and use to flavour sauces and soups, or make your own miso and pickles.