Date and time is TBD
|Legana
Learn why this amazing mould is Japan's gift to gastronomy
For centuries Japanese chefs, distillers and gourmands have used koji - a mould also called to create iconic foods like miso, soy sauce, and sake. This short course will introduce you to this amazing ferment - hit the button below to get more details and rsvp!
Time & Location
Date and time is TBD
Legana, 6 Synergy Court, Legana TAS 7277, Australia
Guests
About the event
Koji is called Japan's national fungus because it is essential to Japanese cuisine, used for centuries to create iconic foods like miso, soy sauce, and sake. Its status was officially designated in 2006 to honor its vital role in fermentation and flavor development, and October 12 is now National Fungus (Koji) Day! In 2024 knowledge of sake-making with koji was added to the UNESCO Intangible Cultural Heritage of Humanity list.
Koji (sometimes written as kōji or kouji) is a cooked grain (rice, soybeans or barley, etc) that has been inoculated with a fermentation culture called Aspergillus oryzae, koji mold. In the West we also have foods fermented by mold but there is nowhere like Japan for one particular being synonymous with such a wide variety of foods and beverages.
In the new year we are looking to run a series of workshops on how you can use Koji in your kitchen to create dishes…