About Carl — Fermenting the World, One Koji at a Time

I’m -a koji-obsessed, fermentation-loving traveler who spent over a decade exploring more than 120 countries, diving deep into local kitchens, street stalls, and Michelin-starred restaurants to understand what makes food truly unforgettable.

My journey led me to Japan, where I’ve visited over 100 sake breweries and shochu distilleries, explored 35 prefectures, and studied directly with wagyu farmers, miso and soy sauce masters, coastal fishermen, fermentation pioneers, and chefs tucked away in some of the country’s most remote, unforgettable restaurants. I also worked at a traditional sake brewery “Nishiyama”, helping brew award-winning competition sake — and have since been invited multiple times by the Japanese government to travel the country and promote sake and fermentation culture.

I’ve served as guest sake sommelier for world-renowned chefs like Daniel Boulud and Chris Aerni, pairing stories and flavors in unforgettable ways. And was judge at multiple sake awards around the world. Though I’m based in Canada, my journey continues — from smoking meat with Aaron Franklin and Francis Mallmann in Argentina, to researching the overlooked history of rice and sugar in Brazil.

At home, I’m always fermenting — from koji-cured wagyu to wild fish garum, smoked soy sauce, aged hot sauces, and more. I also co-own two restaurants in Lisbon, Portugal: one focused on wine, the other a celebration of sake.

This site is where I share that world: soon sharing the the recipes, travels, stories, restaurants, and koji experiments that shape this lifelong journey.

Let’s ferment the future together.
Carl
@kanpai.carl