koji basics | tuesday, december 3, 2024
Miso, sake, amazake, shio koji… what do they all have in common? They start with koji, a myceliated mat of molded grain which is foundational to Japanese fermentation. Through koji alchemy, we can unlock a food’s potential flavor for umami, sweet or savoriness, and much more. The possibility and creativity cultivated through koji projects are truly endless.
In this two-and-a-half hour class, attendees will learn the fundamentals of making koji at home, as well as how to make miso and amazake. For this beginner-friendly workshop, we will demonstrate using rice as our substrate. We will use the spore Aspergillus Oryzae, the culture required to inoculate the grains.
This class is scheduled for the convenience and interest of our food and beverage industry colleagues. All are welcome to attend this class. Attendees be equipped with knowledge from the class, a set of koji making instructions, plus some spores to get you started at home!
LOCATION:
St. Pete Ferments
326 Dr. MLK Jr St. N.
St. Pete, FL 33705
DATE & TIME:
Tuesday, December 3, 2024 | 6 - 8:30 pm EST
PARKING: free parallel parking along MLK & surrounding streets.
RESERVE YOUR SPOT VIA CHECKOUT! Workshop includes education, materials, koji bites, & take-home miso. Class is limited to 12 seats.
Miso, sake, amazake, shio koji… what do they all have in common? They start with koji, a myceliated mat of molded grain which is foundational to Japanese fermentation. Through koji alchemy, we can unlock a food’s potential flavor for umami, sweet or savoriness, and much more. The possibility and creativity cultivated through koji projects are truly endless.
In this two-and-a-half hour class, attendees will learn the fundamentals of making koji at home, as well as how to make miso and amazake. For this beginner-friendly workshop, we will demonstrate using rice as our substrate. We will use the spore Aspergillus Oryzae, the culture required to inoculate the grains.
This class is scheduled for the convenience and interest of our food and beverage industry colleagues. All are welcome to attend this class. Attendees be equipped with knowledge from the class, a set of koji making instructions, plus some spores to get you started at home!
LOCATION:
St. Pete Ferments
326 Dr. MLK Jr St. N.
St. Pete, FL 33705
DATE & TIME:
Tuesday, December 3, 2024 | 6 - 8:30 pm EST
PARKING: free parallel parking along MLK & surrounding streets.
RESERVE YOUR SPOT VIA CHECKOUT! Workshop includes education, materials, koji bites, & take-home miso. Class is limited to 12 seats.