Koji: An Umami Deep Dive with special guest Robin Sherriff

The secret of miso making is rising up and being shared with the world. The taste UMAMI is being understood world wide like never before. This event is interactive and informative. Through taste, touch, sight, smell and discussion we will explore the fascinating microbiological processes that turns simple ingredients (beans, salt, mold) into delicious and nutritious misos to be savoured and enjoyed in various ways.

The focus of this workshop is all about KOJI (the secret ingredient for miso) & MISO. We will eat, talk and mix together our own misos to take home and allow to ripen and deepen taste and in health benefits.

Participants go home with:

- knew knowledge and understanding of koji and miso (how to make koji rice / barley, how to make miso, how to use miso in more than just miso soup!)

-Their own custom miso using traditional and /or fusion techniques

- A belly full of tasty probiotic treats and drinks

- a bag of koji spores (Aspergillus oryzae)

Please bring your curious taste buds and a 500ml jar for your personalized miso.

Spots are limited due to busy hands and elbows.

Workshop Language: English

Koji Photos: Lina Sternberg