Janine Lee


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


  • Thursday
  • Friday
  • Saturday