TOIRO welcomes Mr. Nakaji Minami Tomoyuki, the Koji and fermentation master and also the founder of Koji Academy, to guide you through the magical world of Koji.
Koji is the corner stone of Japanese fermented foods. A type of mold/fermentation culture, it is essential to the production of soy sauce, miso, rice vinegar, sake, ama-zake, and so much more.
This is a rare and exciting opportunity to learn the fundamentals of Koji, how to apply Sake-Kasu and other Koji-fermented ingredients in your every day cooking, and experience the delicious Sake-Kasu feast!
Find more details/ RSVP from the Event Page linked here.