Miso and fermenting with koji: for flavour and your health
Thursday 6 June 2019, 6:00pm–8:00pm
Discover the wonderland of fermenting with koji, the 'national microbe' of Japan used in many fermented foods such as miso, soy sauce and sake. Learn how to make your own supply of miso to last for months. Get to know how to use koji in home cooking for amazing flavour and textural effects, and for your health and well-being.
Speaker: Riko Hashimoto
Location: Torrens ACT 2607 (we will advise you of the venue location at the time of booking)
Includes: demos with step-by-step instructions for miso making plus at least 3 other items/dishes, recipes and class notes (hardcopy and digital copy via e-mail)
Bring: note-taking materials (e.g. pen, paper, tablet), camera (optional)