Koji-Miso-Amazake  Workshop

Koji-Miso-Amazake Workshop

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4 hour in-person workshop at River Run

Advanced Fermentation: Koji-Miso-Amazake

Note: This workshop is best suited to those that already have some experience making fermented foods, or ambitious newbies. 


 Price includes: 

  • Tea, coffee, light plant based lunch including sourdough bread, cultured plant based cheeses and a variety of fermented food and drinks
  • Light rice koji spores (aspergillus oryzae) to inoculate 5kg uncooked substrate
  • A detailed pdf outlining the process and recipes covered in the workshop 
  • 600mL of your homemade miso to take home

What you’ll learn:

  • How to build a Koji incubator 
  • How to make Koji safely 
  • How to make miso
  • How to make Amazake 
  • Some of the science and history of Koji 

All workshop sales are final, we don’t offer refunds or rescheduling.