“Getting to know koji for chefs” is a unique comprehensive koji workshop for chefs who want to explore the full potential of koji. It is comprised of two-parts which take place in person on two separate days, usually with 1-2 week interval followed by 30 minutes online wrap-up session at the end.

My aim to host these workshops is

• to make you feel even more motivated to use koji and explore its potential
• to make you feel confident with making koji in your own environment

Contents overview

Part I focuses on the basic yet essential knowledge of koji and enzymes required to give koji a best chance to make food delicious. Then I will explain how best you can apply koji to your cooking. In order to make you prepared for more formal koji making in Part II, you will make koji using very simple method (utilising a small plastic bag and your body temperature). The class includes various experiments and tastings (3.0 hours onsite + 2 days online support for koji making)

30 minutes wrap up session can be arranged on mutually convenient day/time.

Venue

Part I & II take place @ the koji fermenteria in North London (N12) and the wrap up session takes place online.

Class size

In order for me to concentrate on individual needs, number of attendants is limited to 3 – 5.

Cost

300 GBP per person

*Please enquire for group booking or if you want to tailor the contents to your own needs.

Dates

Currently arranged on request. Please contact info@thekojifermenteria.com