This workshop has been sold out.
Koji lover's dream, home brewed raw cloudy Sake called Doburoku making!
Koji maestro Marika tells you everything you need to know about Japanese mold, Koji-kin aka Aspergillus oryzae and other molds that concern Washoku. The true voice from Japan.
The class is advanced but is suitable for you if you:
- want to get familier with microorganism
- want to know how to make Sake
- want to learn about Koji and Japanese fermented food produced from it
- want to master how to make Koji from scratch till the end
- are interested in making Miso, Mirin, Shoyu, vigenar, etc
- want to introduce fermentation into your everyday life
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
- How to make non-filtered raw unprocessed Sake aka Doburoku
Koji making normally takes +-48 hours but I squeeze all the process into this workshop so you will 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
- Detailed temperature control of Koji on timeline
In the second part of the class, you will actually prepare your own Doburoku and bring it home to look after the further fermentation process.
Much like Nigori Sake, Doburoku is a farmer-derived rustic and unrefined home brew style of Sake. Every brew has a different style and the final result very much reflects your guts flora !? :D
At the end of lecture (or during), you can taste some Koji-derived dishes.
Dat: 4 March (Sun)
Location: Malicafe in IJburg
Things to bring: (at least) 2.5L content glass jar with a lid
The entry closes 2 weeks prior to the scheduled 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.
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Japanese fermented food expert