KOJI BASICS 101 | LEARN TO MAKE SHIO KOJI AND MISO WITH RICE KOJI (ASPERGILLUS ORYZAE)

This is the foundational workshop for everyone who would like to start their koji fermentation at home. This workshop will guide you through the fundamental practices of using koji fermentation by making miso and shio koji.

what you get:
- fundamental course to learn about “Koji fermentation”.
- hands on workshop to make Shio Koji and Shiro Miso
- lunch (Omusubi + Miso soup)

what you take home :
- handout of the material with recipes
- Shiro Miso 500g
- Shio Koji 200g
- Dried Kome Koji 300g - Do your own Koji fermentation at home

Duration: 3.5 hrs

Place: ‘Lantern Lounge‘ 108 Smith Street, Collingwood 3066