Koji Fermentation
Wednesday, June 15, 2:00 pm - 4:30 pm

Do you need to plan an adventure? How about learning about the art and science of making koji fermentation.
Koji is the mold Aspergillus Oryzae and is responsible for soy sauce, rice wine, miso and so many historically important pantry staples from all over Asia.

Discover the art and science through starting your own koji fermentation that you’ll take home to your own kitchen. You’ll also be tasting a variety of products made from koji so you can be inspired to continue with this fermentation process.

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