Koji 101 Workshop — June 22

Koji is a mold, traditionally grown on rice, that is responsible for the deliciousness of soy sauce, miso, sake, and much more. In this Koji 101 Workshop with Carla Beaudet we will learn: What is Koji? Why would I want to make it? How do I make it? Once I've made it, what can I do with it? We will make a batch of koji and see how simple it can be to improvise an incubation chamber. You will receive an instructional handout and a packet of koji spores so that you can try this at home. $25 for WVBG Members, $35 for general admission. Pre-registration is required, closes on June 8th.