What is Koku Culture?

Combining traditional japanese techniques with rich cultured flavours and the best quality local and seasonal ingredients to bring you our unique take on Australian japanese food and drinks.

Who We Are

Kenji and I have been chefs in Sydney with an combined experience of 30 years. We have incorporated as much high quality locally sourced Australian products into our menus as much as possible for many years now but there are many things that are unavailable like soy sauce and miso so we decided to produce our own. 

Kenji, along with his mother took a trip back to their roots and have found the traditional techniques that were once used to make these japanese condiments and combined with my love for all things fermented this is what we make here today

 

Our products are hand-made from biodynamic and organic Australian ingredients in small batches which are then naturally fermented and sold unpasteurised to preserve the best probiotic microorganisims where possible.

Kenji 

Migrated to australia 20 years ago, worked as chef in Australia and England.

20years of cooking as professional chef, worked at some top restaurants in sydney and london see the produce come from all over the world. always question why food have to travel so far??  and always thought localy grown and seasonal produce make food taste better.

 

 Then one day, he was making the menu for special Lunch using only use australian produce as a head chef of Asian restaurant, then noticed all sauce are come from overseas.

 then started to think why dont we make asian sauce in australia, we have soybeans, rice, wheat  and salt.

So I went  back home to Japan to visit miso maker, soy sauce bewery and koji yeast company, . Then discovered importance of natural fermantation and importance of ingredients.

The Fermantation give product the depth and unique flavour to this simple product.

Ingredients of soy sauce and miso are very simple, to make this unique flavour and depth are ingredient and fermentation. 

So we make our sauce with locally grown and the best ingredient we can get to make “australian product’.

Donna

When i was a kid mum made lots of pickles from the vegetables that she grew and now that ive grown up ive found myself doing something similar. Using Australia grown produce and locally sourced i make various pickles and preserves with some of mums special recipes and some that i have tried and tested myself and have come to love. Everything will be done by us from scratch. 

 

Together we make Asian cultured food using premium Australian produce following traditional methods 

 

We will be starting with brown rice, koji yeast(Aspergillus oryzae), soybeans and salt.

With these simple ingredients we will be making our main products.

Then after these have been established we will be moving onto fermenting of vegetables.