Miso & Koji: A Hands-On Japanese Fermentation Workshop

Discover the magic of traditional Japanese fermentation in this hands-on workshop with chef and teacher Hiroko Kurosaki. Together we’ll explore the art of miso and koji, two foundational elements of Japanese cuisine that bring depth, flavor, and nourishment to everyday meals.

In this class, you will:
• Make your own fresh miso to ferment at home
• Create two jars of seasonal vegetable ferments with salt koji
• Taste the sweetness of traditional amazake
• Leave with the knowledge and confidence to continue your fermenting practice at home

Learn time-honored fermentation techniques and bring a piece of Japanese food tradition into your own kitchen.