Mold Based Fermentation: The Art of Koji (Miso, Shoyu & Shio Koji)

Join our Koji Fermentation Workshop, a 2-hour deep dive into the traditional Japanese art of making Koji and its derivatives like Miso, Shio Koji, and Shoyu. This workshop is perfect for culinary enthusiasts keen to explore the foundational techniques of these iconic ferments. 

Workshop Highlights:

1. Understanding Koji: Learn about Koji’s pivotal role in Japanese cuisine and its fascinating fermentation process.
2. Making Miso: Discover the steps to crafting your own Miso, a rich, savory paste that deepens the flavor of numerous dishes.
3. Exploring Shio Koji: Dive into preparing Shio Koji, a versatile seasoning that enhances umami in your cooking.
4. Crafting Shoyu: Get insights into the traditional brewing of Shoyu (soy sauce), exploring its complex flavors and uses.

What You’ll Receive:

• A starter pack of Koji spores to kickstart your fermentation journey.
• A comprehensive home fermentation kit.
• 300g of Koji rice to apply what you’ve learned.
• Opportunities to sample different types of Miso.

This workshop not only equips you with the knowledge and tools to start fermenting at home but also invites you to become part of a community passionate about traditional Japanese fermentation techniques. Embark on this flavorful journey with us and transform your culinary skills!