TASTE -  fermentation makes food taste more, gives us unique flavors that taste can't be achieved by chemical additives or the addition of any spices.

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 daily life for hundreds of years in Japan.

“Miso” is widely used in both traditional and modern Japanese cuisine, and has been gaining worldwide interest over the last years. In this workshop, you will be fully guided through the preparing methods of this traditional Japanese fermented soybean paste.

Any vegetable, fruits, herbs, and spices, raw or cooked, can be fermented! Learn how to  ferment vegetables in a lot of different variation! Start to create amazing fermented products, which will support your health and  well-being!