Miso, is one of the traditional fermented food from Japan.
Malicafe is a pioneer in Netherlands to teach you everything you need to know about the process of making this wondeful life saving fermented soy beans.
In this workshop, you will not only master how to make the classic style Miso (just look up the details in our previous Miso event pages, all that tips will be shared in this event as well), but also get more insight about a very important ingredient called Koji.
Do you know why we make Miso?
Do you know how Koji is made, and what it can do?
What is Aspergillus oryzae and where did it come from?
I'll give an in-depth lecture about this mysterious fungus called Aspergillus oryzae, and explain how to make Koji with it and how to use it in your cooking.
Note that this is the special one and only introduction event that leads to our next workshop in Spring, where you can actually master to make Koji on your own. The participants for this workshop will receive some benefits; priority for Koji-making workshop in Spring, an opportunity to order a good seed Koji fungus from Japan at low cost (see below details).
This workshop is suitable for both people who are just starting to learn about fermented food and for those who really are into fermented food already some time.
After the lecture and your hands-on experience making Miso, we will have a lunch with all kinds of fermented food we prepared using Miso and Koji.
At the end, you will go home with all the info and your jar of Miso, and if you pre-ordered, fresh Koji that Malicafe made.
For the paricipants in this workshop who want to buy a good quality seed Koji from Japan without paying a very expensive shipping fee, I will get them for you when I'm there this winter.
In Spring, either you can try making Koji on your own or come back to us to make Koji together until you get used to it.
Date: One of the following dates: January 21, 22, 28 or 29 (Contact us for your desirable date. We'll do it with minimum of 4 participants.)
Cost: 48E (entry closes 2 weeks prior to the event date)
5 things to bring: Apron, pen¬ebook, a potato masher, a 1000 ml glass jar that's sterilized in boiling water to bring Miso home.
Japanese fermented food expert