Calling all koji enthusiasts, chefs, fermenters, scientists, anthropologists, historians, and foodies! Kojicon 2024, themed: “Presence, Place, Possibility”, is for everyone from the koji-curious to the seasoned professional. Embark on a culinary journey with us during our fourth annual Kojicon.
A profound sense of place is crafted through the artful use of local and indigenous ingredients, intertwined with the vibrant microbial communities that grace our home kitchens, restaurants, or industrial facilities. Each locale generates distinctive characteristics, flavors, and narratives that tell the story of its culinary identity.
Fermentation begins with the presence of microbes found in our surroundings, on our bodies, and within the very ingredients we use. Yet, it’s the marriage of this microbial dance with our mindful presence and personal connection to place that sparks the flames of creativity and builds community.
Join us as we explore the limitless possibilities that arise when we intentionally weave together the threads of presence and place.
Sandor’s presentation “Koji Inspiration from Recent Travels: Taiwan, Peru, Korea” will be on Saturday, March 2, at 3PM U.S. Eastern time.
Sessions are live-streamed to a link that can be watched live or at any time after the presentation. You do not need to be available during the session times to make full use of your registration.
Registration for Kojicon 2024 gives you access to all of the sessions from 2021, 2022, 2023, and 2024 to watch at your convenience. This access will expire on 12/31/24.
https://kojicon.org/presenters
