Description

Join us at The Village with instructor Carla Beaudet to learn about Koji. Koji is the mold responsible for the deliciousness of miso, soy sauce, and sake, three traditional uses of koji in Japan, where it has been used to make these products for over 1500 years. But there are SO many other things that can be done with koji, an endless rabbit warren of culinary applications outside the Japanese tradition that can turn leftovers, scraps, garden seconds, etc. into tasty products. 

Carla will be talking about the science behind this funky fungus and will also share various other ways you can incorporate the unique flavors into your kitchen creations. 

Register for the workshop on our website at: amivillage.org/event-list