A fermentation educator and craftsman exploring the deep connections between tradition, science, and place.

From his first encounter with koji's warm, chestnut-like aroma to his journey through miso, sake, and soy sauce, Robin shares how fermentation opens the door to a much bigger world one rooted in curiosity and lived experience.

Together, we explore what it really means to work with living cultures. Why live ferments are fundamentally different from processed versions. And why transparency, integrity, and respect for tradition matter now more than ever.

This conversation goes beyond technique. It's about culture, craft, and connection. Because fermentation isn't just something you do it's something you learn to understand.

And maybe the most important takeaway: Use what's around you. Learn from tradition. Create something true to your place.

That's how fermentation evolves without losing its roots. Tune in and explore the deeper side of fermentation.

Find Robin Online: Instagram: @thekojikitchen

This week on the Trust Your Gut Podcast, we're thrilled to welcome Kenji Morimoto, a chef whose passion for flavor and fermentation bridges cultures and generations. In his new book, Ferment: Simple Recipes from My Multicultural Kitchen, Kenji celebrates the art of fermentation as a joyful, accessible part of everyday cooking — infusing global traditions with a modern, home-friendly touch. From kimchi and miso to creative new ferments inspired by his heritage, his work reminds us that every jar tells a story.