An in-depth introduction into fermenting with the ancient rice starter, koji (rice inoculated with Aspergillus oryzae). Learn how to make miso, shio koji and amazake and how to combine these ancient foods which are a big part in Japanese cuisine into everyday meals. We will also look at and make Natto, which is a rich source of vitamin K and is fermented using Bacillus subtilis var. Natto. At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to practice further.
