KOSO | Chef Kenji's seasonal fermented fruit drink

KOSO recipe from Chef Kenji of necco

Get ready as I’m about to introduce you to your new favorite sort of secret LA spot!!  Necco (located in Westwood) is one of the more exciting places to hit LA in quite sometime. A cozy space that serves up healthy Japanese tapas dishes on beautiful ceramics.  Complete with fermented seasonal fruit drinks, pickled veggies, and avocado tempura. Japanese Chef Kenji designed the menu around classic Japenese cusine and his love for California surf culture.  As if that all isn’t enticing enough, majority of necco's produce is sourced from The Santa Monica Farmers' Market.  Chef Kenji was kind enough to share their staple seasonal fruit fermented drink, KOSO, which aids in digestion and is ultra beautifying.  "Koso = food enzymes = inner beauty." 

 KOSO

In a clean jug, layer sliced fruit or veggies with sugar in a 1 to 1.1 ratio. We use beet sugar and a rotating mix of seasonal produce. Lemon ginger is our signature flavor and we currently have a grapefruit mint on tap.

Keep the jug in a room temperature or cool place away from direct sunlight. Once a day with clean hands, mix it all together 50 times.

You’ll know it’s ready when it starts bubbling. This can take 3 days to 1 week in the warmer months, and 1 week to 10 days in the colder weather.

To make the beverage, strain the liquid and add 1 oz to a glass and mix with sparkling or still water, or the spirit of your choice