UNLOCK THE SECRETS OF KOJI + TASTE THE DEPTH OF MISO
Join us for a 1.5-hour immersive masterclass exploring the ancient art and modern magic of miso with fermentation expert Katerina Lazareva at Byron Fermentary at The Farm, Byron Bay.
WHAT YOU’LL LEARN:
• What koji is and why it’s the heart of Japanese fermentation
• The different types of miso and how they vary in taste, texture, and fermentation time
• A live miso-making demonstration with professional tips for success at home
• How to taste and appreciate seasonal koji ferments like miso, amazake, and shio koji
CLASS DETAILS:
Location: Byron Fermentary at The Farm, Byron Bay
Date: Saturday 16 August 2025
Time: 10:00am – 11:30am
Duration: 1.5 hours
Limited spots available—secure yours early.
WHY JOIN?
Led by one of Australia’s most innovative fermenters, Katerina (founder of Byron Fermentary & All Things Cultured), this class is ideal for curious beginners and seasoned fermenters alike. You’ll walk away with new knowledge, inspiration, and a deeper sensory connection to miso and koji fermentation.
BONUS:
All attendees receive an exclusive discount for Katerina’s Basics of Koji Fermentation online course via All Things Cultured—so you can continue learning at your own pace, from anywhere.
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