Saturday 2nd September 2023 | 10.00am - 4.00pm | €80

Learn all about Koji, the magical mould the Japanese use to create astonishing depth of flavour in everything from saké to miso and soy sauce. In this workshop you will help to prepare and inoculate barley for fermentation, and use some finished Koji to begin several different ferments, which you will take home. You will also learn about Tempeh, the Indonesian bean cake that is both healthy, meaty & delicious.