Shokudō Club is a small fermented food and beverage company originating from Singapore.

The idea began as an Instagram account documenting homecooked meals while living between cultures, first recreating the Singaporean kopitiam dishes while abroad in Berlin, later composing Japanese teishoku during a year in Fukuoka. What started as a way of sharing the dishes plated on the table slowly evolved into a curiosity about the ingredients that made the entire table possible.

My ambition is to build a range rooted in koji, starting with amazake and branching off into miso, mirin and beyond, crafting each and every product with the same intention: to improve the flavours in our food and the flora in our gut with fermentation.