Trust your gut and learn to make miso or create any funky ferment using the magic of koji. Get hands on in this 2-hour workshop with Chef Joe Hou and Shared Cultures.
In this fully immersive workshop, we’ll be diving deep into the magical world of fermentation spotlighting koji, an ancient fungi used to make miso, soy sauce, and sake. This class will be broken down into two parts.
In the first half, we will first learn what koji is, how to make it, and its historical significance in food preservation. Discover through taste why this magical fungi graces the menus of some of the best restaurants in the world. All participants will be provided samples of different types of misos and ferments to taste during class to further their knowledge.
The second half of class is dedicated to a hands-on-workshop. We will all roll up our sleeves and ferment a miso made with seasonal ingredients. Everyone will take home a 6 oz jar of the seasonal miso that will continue to ferment over time, and the knowledge to ferment something else on their own in the future.
All supplies provided.
