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 koji, and how to grow your own culture.

The power of koji lies in its production of enzymes which metabolize starches and proteins. This makes it a friend to natural fermentation processes, as well as a flavor enhancer. You can use koji in your home kitchen to:

– tenderize meats
-pickle vegetables
– make bacon and other cured meats
– make miso
-make soy sauce
-make sake
-make sauces and dressings
– make sugar substitutes
– reduce salt usage in cooking

Author Meredith Leigh will explore the science, history, and practical application of koji culture in the home kitchen, and demonstrate a range of uses for this amazing mold.


Venue Phone: 828.891.4497

176 Kimzey Road, Mills River, North Carolina, 28759, United States