WORKSHOP Koji: From Japanese Tradition to Modern Fermentation

Koji is one of the foundations of Japanese fermentation. This remarkable fungus, Aspergillus oryzae, is responsible for some of the flavours we know from miso, soy sauce, sake and many other fermented foods.

During this workshop, we'll explore the history and cultural importance of koji, understand how it works and discover why it has become such an exciting ingredient for chefs and fermentation enthusiasts around the world.

We'll look beyond the traditional applications too. Koji has enormous potential in modern and zero-waste cooking: transforming grains and legumes, developing umami, tenderising ingredients and giving new life to products that might otherwise be overlooked.

Together we'll taste different koji-based preparations and learn some of the techniques we use at Fermenthings. You'll also prepare your own shio koji, a simple but incredibly versatile fermentation made from koji, salt and water, to continue fermenting and experimenting with at home.

No previous fermentation experience is required. The workshop is limited to 12 participants, keeping plenty of space for questions, tasting and experimentation.

Practical information

Duration: approximately 2.5 hours
Price: €45 per person
Location: Fermenthings @ Be-Here, Rue Dieudonné Lefèvre 4, 1020 Laeken, Brussels
Languages: English, with French or Dutch translation whenever needed

You'll leave with your own shio koji, recipes and the knowledge to start exploring one of our favourite worlds of fermentation at home.