Koji & Beyond: Learn Japanese Fermentation
Karen Guthrie leads this rare opportunity to learn the ancient art of koji making. Koji is the fermented rice on which many Japanese preparations are built – from sake to miso. Beloved by top chefs across the world, this magic ingredient will elevate your cooking beyond belief!
On Session 1 (Sunday Nov. 30th, 10am-midday) we will prepare the koji and set off its 2-3 day fermentation
On Session 2 (Wednesday Dec. 3rd, 2pm-5.30pm) we will work with the fresh koji to make some delicious preparations including a batch of miso paste to ferment across the coming months at the pub
No experience is necessary, and beginners are welcome.
What’s included in the price?
- Tuition and guided practice across two sessions
- A take home koji-based preparation to enjoy
The cost of the workshop is £40 for both sessionsLimited number of spaces available (5) as we’ll be working in the pub kitchenAbout your tutor
Karen Guthrie is an artist and Grizedale Arts’ Head Gardener. She is an enthusiastic home cook and toured her ‘House Of Ferment’ throughout the UK and Europe from 2015-2020, teaching, learning and sharing global fermentation practices. Karen was trained in koji making (and many other techniques central to Japanese folk cuisine) by farmers wives of Toge in north west Japan.
