KOJI 2 ways - Saturday Series #6

Time to make some Miso and talk all about KOJI and the splendid ways it enhances and preserves our food. Go home with a jar of your own to ferment there. We'll taste and talk about ama-zake as a sweetener and shio- koji as well as using Koji as a marinade. Koji available for purchase.

This is the last in our series of specialised workshops held at The Fermentary all winter - Saturday afternoon from 2-4pm. Two hours - one topic in 2 ways. This is an affordable and thorough way to get your ferment on. And winter is the best time to start for many of the ferments. Bring your own jar or bottle, or buy one of ours.  

We produce authentic, slow fermented vegetables, kefirs and the know-how for those who'd rather make their own. There are many amazing, very real nutritional and health benefits of eating fermented foods but our focus is on flavour. We want to make real, slow food SO delicious that people everywhere will be able to access this or make it themselves and want to eat it every day.
We also love to teach about what we do and envision crocks and jars of ferments in home kitchens around Australia and helping people eat a little something fermented a few times every day; giving people the confidence to rely on common sense in the kitchen again, and to no longer be afraid of healthy, helpful yeasts and bacteria in foods.

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  • Classes
  • Medium
  • Half day

Why will you love it?

You love miso?
You'll love this.  
Talk all about enhancing and preserving our food

What will you learn?

  • About the ways KOJI enhances and preserves food
  • Uses of Koji and ama-zake

What will you get?

  • Knowledge and ample tastings to understand the uses of these
  • Some to ferment at home

What do you need to know?

Contact provider for more details