#koji

Koji in Every Kitchen


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

PLEASE NOTE: This event has reached capacity. Be on the lookout for the video of the event! 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 (more…)