About this event

Turn centuries of Japanese expertise into delicious marinades, drinks, spreads and much more with chef, author and member of the Fermenters Guild Kat Kocsis.

Demystify and learn the secrets of koji – a mixture of rice and fermented culture (Aspergillus oryzae) – known for its nutritional properties and umami flavour associated with miso, and sake.

What to expect:

• Make and take home two delicious miso’s, learning the ratios, skills and techniques for both.
• Create a rice or grain bowl for lunch with a range of delicious koji based delights including shio marinaded vegetables and a variety of misos.
• Taster of amasaki, a  satisfying koji based drink, mixed with seasonings and flavourings of your choice.
• Learn how to make and utilise a shio marinade perfect for heightening flavours and nutrient content of meats, veg and tofu.

What previous participants on our fermentation workshops said: “Very friendly, good value. Totally enjoyable.” “I will definitely be making ferments, I had no idea how easy it was!”

Dietary information: This class is suitable for vegan & vegetarian diets. Some tasters during the class may not be suitable for a vegan/vegetarian diet but these will only be additional tasters. For any other allergies or dietary requirements, please contact us to discuss before booking.

Tickets for this event include:

• professional tuition
• all ingredients and equipment
• hot drinks throughout the session
• tasters of a range of miso’s, amasaki and shio marinades.
• make your own misos

Any profits raised from this class support our community cookery activities – where everyone can experience the benefits of cooking and eating together, regardless of finance, confidence or ability. Find out more about how we invest in people, the local community and our wider environment.