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Workshop: Introduction to Koji, the most versatile fermentation starter

March 26 @ 19:00 - 21:00


Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!

Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating history and cultural significance of koji in Japan.

You will discover the various techniques and ingredients used to create koji and its many applications in cooking. You will also get hands-on experience making your own Shio Koji starter, a type of seasoning made with koji, salt, and water, which is used to marinate and tenderize meats and vegetables.

This workshop is perfect for anyone interested in learning more about the art of this fermentation. Whether you’re a seasoned chef or a curious foodie, you’ll leave with a newfound appreciation for the versatility and deliciousness of koji.

With a maximum of 12 participants, this workshop provides an intimate and interactive learning experience. You will go home with your own Shio Koji starter and a wealth of knowledge to apply to your future culinary endeavors.

Don’t miss out on this unique opportunity to explore the world of koji and take your cooking skills to the next level.



March 26
19:00 - 21:00
Event Category:


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Rue Diedonné Lefevre 4
1020 Laeken, Bruxelles Belgium
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5 thoughts on “Workshop: Introduction to Koji, the most versatile fermentation starter”

  1. Hi,
    Is it correct that the workshop is on the 5th of December? It also mentions 29th of November.

    1. Yes the workshop has been moved to the 5 December, it’s a mistake and we apologized for this !

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