INTRODUCTION TO KOJI, THE MOST VERSATILE FERMENTATION STARTER

Join us for an exciting and informative workshop on koji and its role in Modern & zero-waste cuisine!
Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating history and cultural significance of koji in vegetables.

This workshop is perfect for anyone interested in learning more about the art of this fermentation. Whether you’re a seasoned chef or a curious foodie, you’ll leave with a newfound appreciation for the versatility and deliciousness of endeavors.

Don’t miss out on this unique opportunity to explore the world of koji and take your cooking skills to the next introduction.General info:
– Date: 1 February 2026
– Price: 45 euros
– Location: Be-Here