Saturday, November 4, 7:30 AM - 08:30 AM, (PDT - Pacific Daylight )
Join Marika Groen of Malica Ferments, and your instructor for the Classic Koji Making course at TFS for a one hour webinar on 5 brilliant uses for koji. Because it's one thing to know how to grow koji, but it's another to begin putting koji to great uses throughout the kitchen.Let's learn how to work with seasonal ingredients and play with koji? Marika is going to look around her garden and pantry to see what inspires us this November.
Koji charcuterie uses the mold Aspergillus oryzae to enhance flavor and texture, and to accelerate curing and aging. This course will show you how to use koji and it's secondary ferments to take meat curing to the next level.
$60
In this course you will learn everything you need to know to easily make delicious tempeh at home. For vegetarians, vegans or anyone looking to eat a little less meat in their diet tempeh can easily become your go-to protein-rich main course.
$119
Enjoy both of our miso courses together. You will learn the basics of traditional miso and then how to riff on these to turn anything into a delicious fermented flavor paste.
$84
