Description

Book Synopsis
Robin Sherriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen in Edinburgh, Scotland. After studying chemistry and biology, Robin took the natural path from park ranger to bike mechanic, and animal vaccine researcher to Victorian confectionery plant site manager before going back to study for an MSc in Gastronomy. Robin wrote his thesis on Japanese whisky philosophy in Kyoto, where he learned about saké, and thus koji. When he returned to the UK, he became obsessed with moldy rice and fermentation at large, so in 2020, he started The Koji Kitchen. As a small producer, he became part of the incredible fermentation community and formed a deep respect for the practitioners of the craft and their incredible skills and stories.

The Science of Fermentation

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      Publisher: Dorling Kindersley Ltd
      Publication Date: 10/9/2025
      ISBN13: 9780241727287, 978-0241727287
      ISBN10: 0241727286
      Also in:
      Non Fiction Food & Drink Cookery

      Description

      Book Synopsis
      Robin Sherriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen in Edinburgh, Scotland. After studying chemistry and biology, Robin took the natural path from park ranger to bike mechanic, and animal vaccine researcher to Victorian confectionery plant site manager before going back to study for an MSc in Gastronomy. Robin wrote his thesis on Japanese whisky philosophy in Kyoto, where he learned about saké, and thus koji. When he returned to the UK, he became obsessed with moldy rice and fermentation at large, so in 2020, he started The Koji Kitchen. As a small producer, he became part of the incredible fermentation community and formed a deep respect for the practitioners of the craft and their incredible skills and stories.

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