This is the foundational workshop for everyone who would like to learn the basics of koji fermentation. This workshop will guide you through the fundamental practices of using fresh Kome koji by making Shiro miso and Shio koji. You will learn Amazake making method as well.

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

what you take home :
- handout of the material with recipes
- Shiro Miso 500g
- Shio Koji 200g

Duration: 3.5 hrs

Place: 33 Beachley street, Braybrook, VIC, Australia