After a long journey of exploring many amazing breweries in Japan, Marika is back to share everything she knows about Japanese mold, Koji-kin aka Aspergillus oryzae, A sojae, A luchuensis and also A flavus..
Not to worry, it won't be like hours and hours of me talking about mold or fungus the whole time, the workshop is suitable for these level of people:
- microbe enthusiasts
- for those who want to learn about Koji and Japanese fermented food produced from it
- for those who want to master how to make Koji from scratch till the end
- for those who are interested in making Miso, Mirin, Shoyu, vigenar, etc
- for those who want to introduce fermentation into your everyday life
If more than two "yes" for above, you're in.
I might go quite deeply into the world of microbes in the lecture, but my aim is eventually that information does not just go straight into your drawer but it would be practiced at home level and contribute to your health in body and mind.
In the practical part you will master:
- Prep of rice
- Mixing in Koji-kin
- Transformation from rice into Koji at 24 hours mark
- Cultivating Koji-kin by giving some hands
- "De-Koji" at aroud 48 hours mark. Finishing Koji making and how to store it
As you might know Koji making takes 48 hours. So this is a condensed workshop that you learn the whole process of 3 days in one day. I'll guide you through every step so you can do it at home if you wanted to.
You wouldn't need a professional facility for this.
In the theoretical part, you will learn:
- Culture and history of Koji
- How enzymes in Koji contribute to the fermentation
- Technique to aim professional Koji making at home
- Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc.
- How Koji contributes to human health
- How Japanese natural Sake brewery make their own Sake
At the end of lecture (or during), you can sample taste many kinds of Koji-derived dishes. At request, you will be able to buy Seed Koji from me as long as I have some spare left.
My hope is that you learn how to make your own Koji, and in the next winter you will be able to make your own "Temae Miso" (home made Miso) with Koji you made.
There's plenty of time to practice before the winter, and now the climate is relatively easy to make Koji. So let's do it.
Date : 25 June (Sun)
Location: Malicafe in IJburg
Cost: 50E (entry closes 2 weeks prior to the event date)
Send an email to firstname.lastname@example.org for registration.
You will receive an invoice and further info.
Upon confirmation of your payment, your spot is reserved.
Weekday lessons are also available at request. Send your wish to email@example.com
Japanese fermented food expert