Marika invites you to the art of koji and shoyu, and to meet this mysterious fungi Aspergillus oryzae and other strains. Dip your toes into the Japanese ferment.
Marika invites you to the art of koji and shoyu, and to meet this mysterious fungus Aspergillus oryzae and other strains. Marika will talk about the background and biology of Koji and give you a brief introduction on how this fungus contributes to Japanese fermented foods such as miso, sake, amazake etc. You will get an overview of artisanal shoyu (soy sauce) making from Japan. A sample tasting of Koji and real Japanese Shoyu is included. Suitable for both newbies and experienced fermenters.