What is Koji? (日本語は下)
Miso, Shoyu, Sake, Mirin, vinegar – everything you need for Washoku (Japanese cuisine) is based on this mold, Koji-kin aka Aspergillus oryzae.

Do you know how Koji is made, and what it can do?
What is Aspergillus oryzae and where did it come from?

You will have an in-depth lecture about this mysterious fungus called Aspergillus oryzae. The course not only teaches you how you get on with this world of Koji, but also includes the history of this ancient biotechnology and how closely it has been in our daily life for hundreds of years in Japan.

This class is suitable for both beginners and experimenters who have already been making Koji or any other ferments and concoctions.
We will go over the further depth of enzyme that Koji provides and extensive lecture on mycelium growth that is greatly influenced by the temperature and moisture control.

You will learn how to make Koji with it and what you can make out of it, begin with Amazake, Shio-koji etc to modern lacto/enzyme fermented goodies.

Koji making normally needs 3 days of time. That says this is a condensed class to see the whole process in 2 days. We prepare two batches of Koji at the different timings, so you can see from the beginning to the end. The course is intensive, but usually also very relaxing.

Both days include important practice and theory.

Price
single ticket – early booking (until 15 February) 1780 sek
single ticket – normal price (after 15 February) 1980 sek

Workshop teacher:
MARIKA GROEN – Head of Malica ferments | Koji instructor | Travelling brewer | Photographer | Connecting hub for fermentation enthusiasts. Born in Japan, and now based in Amsterdam. Seasonally throwing Koji, Miso, Shoyu, Doburoku, Natto and broad range of fermentation cooking classes and popups on a journey. Organizing an annual fermentation tour, brewery visits, field works, wild-crafting tour in Japan.

Program

🚩Day One 6 April (Sat) 11:00-17:00 (with breaks in between)

Practice:
– Steaming and inoculating the spores on the rice. Start of incubation.
– Experiencing the transformation from rice to Koji by checking the other batch of Koji rice that has been incubated for 24 hours

Theory:
– History and culture of Koji
– What is Aspergillus oryzae?
– Other strains that are found in laurel forests
– Why do we make Koji?
– Overview of Koji making schedule
– About ideal tools and environment setup for making Koji
– About ingredients

🚩Day Two 7 April (Sun) 11:00-17:00 (with breaks in between)

Practice:
– Experiencing the status of Koji that was inoculated on Day one.
– Experiencing the finishing the incubation of Koji (at 48h)
– Tasting of some Koji-derived condiments

Theory:
– Further steps of Koji making and detailed temperature control
– Relationship with mycelium growth and moisture
– How Koji produces enzyme and the benefit
– Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc.
– Learn how to use koji in Japanese and Western-style cooking
– Future of Koji
– Q&A

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