#fermentation

Koji in Every Kitchen


  • May 29, 2018
    6:00 pm - 7:30 pm

Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji, and how to grow your own culture. The power of koji lies in its production of (more…)