Tailored Koji classes for groups of people, teams of restaurants, cafes bakeries, bars and speciality stores
Saeko's workshop was terrific for our staff at Wild Life, who are always eager to learn more about different styles of fermentation. Everyone loved getting their hands dirty making miso, and watching it ferment over the past few months. I think it's such a meaningful thing to be able to make foods like this in-house, and learn from someone experienced directly, rather than trying to make it work after reading a book. We'll be really keen to do more workshops with Koji and Co in the future!
- Huw Murdoch
Wild Life Bakery
Please inquire by email
Koji fermentation class at Gimlet at Cavendish house in 2022