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£90.00
Koji: The Japanese ingredient responsible for some of our favourite flavours
Join our Chef Manager, Joe Parke, and Rob Gould (https://www.cotswoldforager.co.uk) on a Koji Masterclass.
What is koji?
What can it do and what are its uses?
During the session you will learn how to make both a 12-month aged dark miso and a 6-month aged sweet miso, using seasonal, local British produce. We will also discuss the various differences between miso's.
Shio koji. What is shio koji, how do we make it, and what its uses.
We will discuss the wonderful mildly alcoholic japanese drink Amazake, including how to make and use it.
at the end there will be a tasting session of miso soup, shio bbq’d chicken thigh, plus an amazake ice cream or drink
To learn more about fermentation have a look at our other classes – Lactofermentation, Vinegar & Kombucha, Curing & Preservation.
We will provide aprons, all ingredients, packaging and recipes for you.
As well as tastings, drinks will be provided throughout the day
