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An Introduction to Koji and Miso-Making at Home

January 23 @ 10:00 am - 11:30 am

Scallions float in a bowl of miso soup. Creative Commons courtesy photo.
Photo by Cyclone Bill

Mark Phillips of @EarthCultures will give a virtual introduction to Aspergillus Oryzae, or Koji, the fungus responsible for miso, soy sauce, sake and other traditional Japanese fermented foods and beverages, with Berkshire Botanical Garden.

Using Miso, Tempeh, Natto, and Other Tasty Ferments (Storey Publishing, 2019) as a guide, this workshop is a primer on home and restaurant-scale koji-making and its many uses in ancient foodways and contemporary culinary techniques.

Mark Phillips is a fermented food educator living in Great Barrington, MA. He has taught numerous workshops on the subject of vegetable fermentation, koji and miso and is a team member at Hosta Hill, a Berkshires-based producer of sauerkraut, kimchi, and hot sauce. Find him on instagram at @EarthCultures. Get tickets »

Event Details

Event Categories : , , ,
Date:
January 23
Time:
10:00 am - 11:30 am

Event Location

Berkshire Botanical Garden
5 West Stockbridge Road
Stockbridge, MA
413.298.3926

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