Jackie Bailey founded Umami Chef Ltd in January 2019.
Jackie is an accomplished home cook with a particular passion for Japanese food. Three years ago she discovered she was allergic to soy and life without miso, soy sauce and many other foods from around the world seemed inevitable. She began researching possible alternatives, but none matched the original for depth of flavour. It was then she discovered koji and the possibility of making miso and “soy” sauce from a range of other beans. Now she’s able to enjoy all her favourite Japanese foods again and you too can experiment with a delicious range of fermented foods in your own kitchen.
If you’d like to know about Koji, please see our FAQ