This class is a unique opportunity to explore the fascinating world of ancient Japanese fungus and its many culinary uses. You'll learn how to grow your own koji at home from start to finish, different ways to set up the incubator, health benefits and multiple applications and troubleshooting. In the second part of the class you'll discover different types of miso, from mild and sweet to rich and pungent. And with hands-on experience and expert guidance, you'll be able to create your own miso and experiment with different flavors and textures. As well as to create another umami seasoning called shio koji.

Saturday 24th of August

9am to 2pm

Light snacks and drinks included

Hosted at The Farmhouse at The Farm, Byron Bay, NSW