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Description
We will first learn what koji is, its historical significance in food preservation, and dive deep into fermentation with our own hands. We will all roll up our sleeves and ferment a miso made with koji, Rancho Gordo beans, and a seasonal vegetable. Everyone will take home a 6 oz jar of the seasonal miso that will continue to ferment over time, and the knowledge to ferment something else on their own in the future.
This class is taught by Eleana Hsu of Shared Cultures, a small batch producer in San Francisco specializing in koji. Inspired by traditional fermentation methods, and the bounty of Northern California, Eleana Hsu and her partner Kevin Gondo are creating farm-to-jar misos, shoyus, and umami seasonings. Their handcrafted small-batch approach has earned them a dedicated following, cherished by Michelin-starred chefs and home cooks alike. Each batch is bursting with flavors you've never experienced before, making their products a culinary adventure like no other.
Date & Time
Sun, Jan 5, 2025 3:30 PM - 4:30 PM
Venue Details
Mill Valley Community Center
180 Camino AltoMill Valley, California 94941
