Date

Jan 18 2022

Time

1:30 pm - 4:00 pm

Cost

£90.00

【Advanced】Koji Making Workshop

Koji has been treasured in Japan for thousands of years as it creates essential tastes and flavours the Japanese cuisine totally owes to. In fact, the Japanese food culture we have today wouldn’t have existed as, without koji, none of sake, miso, shoyu, mirin, rice vinegar and many other essential Japanese condiments could have been brewed.

After the revelation of koji magic via series of recent publications, it is now treasured globally as it has huge potential to make any food tastier.

This is the koji advanced class for those of you who already has some experience of making koji and aiming at enabling you to fine tune your koji making for your own goal. Depending on your plan to use koji, the optimum koji (ie. enzyme balance) is different. I will talk about the various factors which impact the enzyme balance.

The following topics will be covered. The class takes approximately 2.5 hours.

  • Reviewing koji making process in relation to koji growing phases
  • Koji’s enzyme production mechanism
  • Why temperature control is important?
  • Why humidity control is important?
  • Considerations for choosing the substrates
  • Considerations for choosing koji starters
  • How koji has been used in traditional ferments in Japan
  • Tasting homemade koji ferments (shoyu, mirin, sake, vinegar, miso)
  • Some example of short term ferments
  • Shio-koji, Sagohachi bed
  • Amazake
  • Barley koji making

【Date】

          18th Jan (Tue) 1.00-4.00 PM

【Venue】

          The Koji Fermenteria
          Address :
                38 Southover,Woodside Park,London N12 7ES
                 (5 minutes walk from Woodside Park station – Northern Line)
          Contact:
                07900 261 482
                info@thekojifermenteria.com

【Class includes】

  • Lecture and some demonstrations of making barley koji
  • Photocopies of the slides
  • Tasting of various home made ferments
  • 150g of inoculated barley koji to take home (please bring the kit you used in the basic class)
  • 200g of Shio-koji or Amazake (Citric or Traditional)

【Max capacity】

          5 people

【Fee】

          £90

I look forward to welcoming you at The Koji Fermenteria.
Should you need any clarification, please do not hesitate to contact me (info@thekojifermenteria.com)

Should you wish to take home both or all of Shio-koji(two types)/Amazake(two types), extra cost is £5.00 per each. Please let me know in advance which one of the following you wish to take home.

  • Sagohachi
  • Shio-koji
  • Amazake (Citric)
  • Amazake (Traditional)

Book Event

Advanced Koji Making
Available Tickets: 5
The Advanced Koji Making ticket is sold out. You can try another ticket or another date.

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Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

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