Kuno Foods

We’re back with a new class for the year! Learn how to make thosai, idli & appam and then have a meal with us!

You will learn how to:
Ferment thosai, idli and appam batter
Cook and shape thosai
Steam idli
Make appam
Make a simple coconut chutney

We’ll then have a small meal costing of:
Thosai
Idli
Coconut Chutney
Ginger Chutney
Smoked Lime pickles
Arachuvitta Sambar
Pal Appam

You get to take home:
Thosai, Idli and Appam batter to make at home
Recipe sheet for fermented batters, chutneys and sambar

We have a new class for the year, learn how to make thosai, idli and appam and then have a meal with us!

You will learn how to:
Ferment thosai, idli and appam batter
Cook and shape thosai
Steam idli
Make appam
Make a simple coconut chutney
Thosai
Idli
Coconut Chutney

We’ll then have a small meal costing of:
Ginger Chutney
Smoked Lime pickles
Arachuvitta Sambar
Pal Appam
Thosai, Idli and Appam batter to make at home

You get to take home:
Thosai, Idli and Appam batter to make at home
Recipe sheet for fermented batters, chutneys and sambar

Follow our link in bio to sign up today

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Our fermentation classes back! Learn how to ferment vegetables, make miso or brew a rice and fruit wine, We have lowered our prices too! Each class cost RM55 and is inclusive of a free class of either kombucha, tempe or tapai. We still offer our guarantee to replace any ferments that get spoiled. Sign up today via our link in bio.

Ever wondered how to make kimchi, miso and rice? Now you can! We’re back with our fermentation classes for the month of November and it’ll be our last for the year! Classes start at RM60 and last 45 mins, you get to join any of our free classes upon purchase of a paid class. Lastly we have a replacement guarantee for all students, if your ferment gets spoilt you can come back and have a new one made, sign up today via our link in bio

Our fermentation class schedule for November is here!! this is our last round of fermentation classes for the year in KL. It cost RM 60 per class and lasts for 45 minutes, we also have new free tapai making class that comes with a purchase of any of the paid classes! Sign up today via the link in our bio

We’re back with our fermentation classes for the month of October! We’ll be conducting it at mereka.io in publika, Classes will run for 40 mins and only cost RM50! You will be entitled to a either a free kombucha or tempe upon any ticket purchase! We are also going byob so bring your own fermentation jars with you!

We’re back with our fermentation classes for the month of June, follow link in bio to sign up.

Our fermentation class schedule for April is here! Follow link in bio to register or DM us to find out more.

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Our fermentation class schedule for March is here! Follow link in bio to register or DM us to find out more.

Dessert pop up happening on the 5th of March, with and . 3 courses for RM100. DM us to buy your tickets today!

Chempedak wine, infused with vanilla and charred oak then fermented with kveik yeast. One of the best natural wines we’ve made. DM us if you’re looking for classes on how to make good fruit, honey or rice wine!

Fresh koji rice available for order, now comes in 200g packets for RM25, we ship nationwide. 1kg bags still available at RM100. DM to purchase.

New flavour from Minus 4°, Chocolate ice cream infused with our rye miso, order on Minus 4 Degrees today!

Introducing the newest members on our menu:
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𝗖𝗛𝗢𝗖𝗢𝗟𝗔𝗧𝗘 𝗥𝗬𝗘 𝗠𝗜𝗦𝗢
Our best-selling dark chocolate ice cream infused with rye-bread miso courtesy of Kuno Foods;
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𝗖𝗛𝗘𝗥𝗥𝗬 𝗖𝗢𝗜𝗡𝗧𝗥𝗘𝗔𝗨
Fresh cherries spiked with Cointreau for a boozy, citrusy twist;
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𝗣𝗜𝗡𝗘𝗔𝗣𝗣𝗟𝗘 𝗦𝗨𝗡𝗥𝗜𝗦𝗘
‘Cause nothing says summer holiday like brandy-infused pineapple sorbet!
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Get them as part of a twin pack to enjoy 𝗥𝗠𝟭𝟬 𝗼𝗳𝗳. Promo ends tomorrow.
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We aged duck recently and had a carcass to work with. We grew koji on it, then it was roasted and turned into a broth with 16% salt. This was then used as a brine for a black soy and wheat shoyu inoculated with A.Sojae koji.

Using koji based ferments in baking opens up a whole new possibilities in flavour. Thank you for helping us out and coming up with the tasty baked goods. DM us to find out how you can incorporate these ferments into your baking.

Our latest kombucha flavour! A mildly sour & refreshing combination of seaweed, osmanthus and makrut lime leaves. Special promo price of Rm 16 per bottle or 6 for RM 78. Releasing on the 7th of September. Pre orders available, DM us.

A line up of some of the garums we made. It’s been a long journey to get it right so you don’t have to. We provide koji growing and garum brewing workshops for restaurants. We also provide contract brewing services. DM us to find out more

Kuno Foods updated their address.

Smoked beef belacan. We took the lees from our beef garum, bumped up the salt % then wrapped it in banana leaves, after that it was smoked with oak wood then dried. Has similarities with standard belacan but less sour and more umami with slight smoky notes from the wood.
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Sago worm larvae garum, one of our favourites from our experiments, has a slightly malty taste and with loads of umami. 2nd pic: We took the solids after clarifying and turned it into a sambal with sesame paste and fermented habanero.

Mirin, one of the most underrated Japanese seasoning/beverage. Traditionally it’s made using Shōchū, glutinous rice and koji rice. We decided to do a riff on this by infusing various ginger flowers and roots with an Indonesian white rum that was cut down with water to 25% abv. Over time the enzymes in the koji will break the glutinous rice down and turn the liquid sweet with a slight amber colour while the alcohol mellows out.

Koji grown on root veg that was cured in a salted amazake for 5 days. The root vegetables were dried after the koji went spore. Credit to for the recipe.

Treat your tastebuds to our Hopped Lapsang Kombucha. A unique combination featuring a sweet, smokey flavour from lapsang souchong tea, rounded off nicely with citrus & pine notes from Citra & Simcoe hops.

Our bottles are going at RM18 a pop, RM90 for 6.

DM us to order yours!

Last year we got a bunch of Sichuan peppercorns for a chili oil recipe we’ve been developing and found that it pairs fantastically well with pomegranate juice and compliments the earthy flavours of our long jin green tea kombucha. RM18 per bottle or 6 bottles for RM90, DM to order.

Something we’ve been working on over the last 6 months. We made this kombucha using lapsang souchong tea then dry hopped it with simcoe and citra hops. RM 18 per bottle or 6 bottles for RM90. DM to place an order.