*For repeaters for overlapping content, welcome-back coupon (30% OFF) will apply.
In this workshop, you will learn Koji making from A to Z, and crucial Japanese fermented food: Miso, Shoyu, Tsukemono, Amazake, Shio-Koji, and more.
This is a basic class focusing on home Koji making for beginners who also want to take in Japanese fermentation into daily life. You will also learn a bit about Washoku culture and have some sample tasting.
Date: October 13 (Fri)
Location: Malicafe in IJburg
Please send an email to firstname.lastname@example.org for registration by Monday.
You will receive an invoice and further info.
Upon confirmation of your payment, your spot is reserved.
In case we do not have enough attendance to host this event, you will receive full refund.
Japanese fermented food expert