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SUMMARY:Workshop: Introduction to Koji
DESCRIPTION:Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!\nKoji 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. \nYou 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. \nThis 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. \nWith 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. \nDon’t miss out on this unique opportunity to explore the world of koji and take your cooking skills to the next level. \nKoji workshop introduction.General info:\n– Date: 18 March 2026\n– Price: 45 euros\n– Location: Be-Here
URL:https://www.fermenthings.be/event/workshop-introduction-to-koji-2/
LOCATION:Be-Here\, Rue Dieudonné Lefevre 4\, 1020 Laeken\, Bruxelles\, Belgium
CATEGORIES:Workshop
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ORGANIZER;CN="Fermenthings":MAILTO:info@fermenthings.be
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