Thank you for joining me to learn to make & use
Shio & Shoyu Kōji
during the Fermentation Summit 2026
You can access the notes and recipes and learn more below.
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About Holly...
I champion better ways of thinking about, sourcing, preparing and eating balanced wholefood meals; so that the choices we make, assures a better future for all.
I have taught many thousands, the art of wholefood cooking, through classes, in restaurants, articles and my books: Nourish & Ferment, a guide to the ancient art of culturing foods - published in 5 languages.
Would you like to keep learning with me?
If you got value from the summit class, my On-Demand courses will take you deeper into the topics below— whenever and wherever it suits you, for life! Most are also offered with yearly live rounds and you will be given the option to upgrade to those if wanted; as they come around.
LEARN TO FERMENT
Learning to Ferment is a grounding and very rewarding skill.
Making your own ferments will massively reduce costs and provide plentiful digestible nourishment.
Making yourself provides way more than great flavour, its an empowering and uplifting practice you will wonder how you have lived without!
THE ART OF SOURDOUGH BAKING
There is nothing quite as satisfying, as mastering this art, it is a grounding and very rewarding skill.
Making your own Sourdough will massively reduce costs and provide plentiful digestible nourishment.
A loaf you made yourself provides way more than great flavour, its an empowering and uplifting practice you will wonder how you have lived without!
THE ART & ALCHEMY OF JAPANESE WHOLEFOOD
If you love eating Japanese food but prefer not to eat additives and a whole lot of refined sugar, this course is for you.
Learn to make a wide range of delicious, satisfying Japanese-style dishes. All made with, additive free Japanese wholefood staples; to provide dense nutrition and digestibility.
HOMEMADE
PANTRY
Taught by Holly and wholefood pioneer Jude Blereau. They guide you in the what, why and how of making, rather than buying your pantry staples. You learn to put these together to make desirable, affordable wholefood meals, for everyone you feed.
This is a deep dive into sourcing and living an achievable, sustainable wholefood life no matter your specific dietary needs.
MAKE MISO FROM SCRATCH
There is nothing quite as satisfying, as fermenting miso from scratch, at home.
In this mini course you learn how easy it is to make and lower your costs and increase nourishment. The fermentation time is the hardest part, as you wait to enjoy your results.
This plant based, gluten free, vegan food is a nutritional god send with fantastic flavour and limitless uses.
MAKE TOFU FROM SCRATCH
Freshly made tofu is quite a different thing from anything you could buy. It has the most delightful texture and clean flavour. It has so many uses too.
This mini course shows you how to make and use tofu and the delicious by- products created, when making from scratch.
It is surprisingly easy to make this plant based, gluten free, vegan food.
