Koji Masterclass
Koji is the mysterious superweapon of Japanese cuisine — the Aspergillus oryzae fungus, the foundation of miso, sake, shoyu, and amazake. This thorough masterclass reveals the secrets of growing and using koji from start to finish.
Koji (Aspergillus oryzae) is a fungus that uses enzymes to transform raw ingredients into something entirely new — sweet, umami-rich, and with a deep flavour profile. In the masterclass we'll learn to grow koji on rice and other substrates, explore koji's enzymatic processes and their culinary applications, and make shio-koji, amazake, and koji marinade. We'll discuss how to use koji to make fermented drinks, sauces, and pastes, and how to keep a koji culture alive. Every participant takes home a portion of their own grown koji, notes, and recipes for further experimenting.
Duration
3–4h
Group size
up to 20 people
Public workshop
from €75 per person
For groups
from €600
What participants say
"Koji opens up a whole new dimension in fermenting. The workshop gave me the confidence to try it myself at home."
"Liis explains complex processes clearly and practically. The amazake we made was surprisingly tasty."
"The best workshop I've attended. Koji is now a staple ingredient in my kitchen."
