Koji is Aspergillis oryzae mold, grown on rice, and used mixed with other ingredients to make miso, amazake, tamari, and sake in traditional Japanese cuisine. We will make miso and amazake and taste them, as well as explain how sake, rice vinegar and tamari are made. You’ll go home with a bottle of amazake, so bring a glass or plastic quart container.
Suggested Donation $35-40. Space is limited to 15. Reserve your space by emailing firstname.lastname@example.org