KOJI WORKSHOP: Japanese fermentation for everyday cooking

Discover the art of Japanese fermentation in this hands-on koji workshop hosted by HARU and La brasserie San-O, a koji producer from Montreal. Ideal for those curious about koji or looking to experiment with new flavors, the session covers the foundations of koji, how to make miso (with a batch to take home), two versatile koji condiment recipes, a HARU lunch plate, and take-home gifts including your own miso, shio koji, koji, and all the recipes learned. This immersive experience is perfect for beginners and food enthusiasts alike!

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