Koji is fermented rice, a key ingredient in creating many of the essential seasonings in Japanese cuisine such as miso and soy sauce. It has many benefits and promotes gut health.
It is a hands-on fermentation workshop where you’ll actually grow your own koji in your pocket—yes, really! All it takes is warmth, love, and a little curiosity.
What to Expect:
- Learn the basics of Japanese fermentation and koji culture
- Make your own “pocket koji” to take home
- Taste koji-based refreshments like amazake
- Discover how koji can be transformed into miso, shio-koji, amazake, and more
- A cozy, inspiring introduction to this ancient tradition—right in the palm of your hand!
