RADIO has been in the forrest

So spring finally arrived in Frederiksberg. The sun is shining again, the days are long, and the ramsons are bursting from the forest floor. Last week, we went to the forest for the first time to find the beloved harbinger of spring, which this month adds flavor to the sauce for our main dish with pork and broccoli.

We glaze the pork with a barbecue marinade that has a rich flavor of miso paste from Nordic Koji Co., a recently established company located in Nordhavn. Miso is a fermented paste from Japan that is typically made from soybeans, which are fermented using a pure culture of koji, a type of fungus. However, at Nordic Koji Co., they make their miso using Danish legumes instead, and we really appreciate this approach! The result is an excellent product that is bursting with flavor. Come by and try it for yourself! We are open during Easter and look forward to taking good care of you.