Koji & Beyond: Learn Japanese Fermentation

Join fermentation enthusiast Karen Guthrie - who learned her koji craft in Japan - to master this wonderful ingredient, beloved by top chefs the world over but surprisingly simple to make - once you know how!

NB Because we will be allowing our koji to ferment naturally, the workshop needs to run across two dates - and on our second session we'll make some simple preparations with our fresh koji, such as miso paste. When you select & buy your ticket, it applies to both dates below.

Participants will get to take home a koji based dressing to use at home.

Session 1 (Sunday Nov. 30th, 10am-12 midday)

Preparing & Starting Koji:
Guided Introduction to the Art of Koji
Hands-On session Steaming & Innoculating Japanes rice

Session 2 (Wednesday Dec. 3rd, 2pm-5.30pm)

Next Steps: Making koji-based preparations incl. miso paste