1.5 Days Across Two Sessions | Up to 4 People
A rare opportunity to learn how to grow koji from scratch and transform it into a range of traditional and innovative ferments.
This experience takes you through every step, giving you the confidence to continue working with koji long after the class has finished.
Session One focuses on preparing and inoculating rice for koji cultivation.
Session Two focuses on transforming your finished koji into a range of ferments.
Together we'll make: traditional miso, shio koji, innovative vegetable miso and no waste garum (no soy sauce)
If you're a chef or food professional, the session can also be tailored to your menu, ingredients and production goals. We'll explore opportunities to transform underutilised ingredients and kitchen by-products into unique products that can add value and distinction to your business.
Throughout the experience we'll taste a wide range of koji-based ferments, experimental projects and products currently in development, providing inspiration for future fermentation projects.
1.5 Days Across Two Sessions | Up to 4 People
A rare opportunity to learn how to grow koji from scratch and transform it into a range of traditional and innovative ferments.
This experience takes you through every step, giving you the confidence to continue working with koji long after the class has finished.
Session One focuses on preparing and inoculating rice for koji cultivation.
Session Two focuses on transforming your finished koji into a range of ferments.
Together we'll make: traditional miso, shio koji, innovative vegetable miso and no waste garum (no soy sauce)
If you're a chef or food professional, the session can also be tailored to your menu, ingredients and production goals. We'll explore opportunities to transform underutilised ingredients and kitchen by-products into unique products that can add value and distinction to your business.
Throughout the experience we'll taste a wide range of koji-based ferments, experimental projects and products currently in development, providing inspiration for future fermentation projects.