Japanese Koji & Traditional Fermentation Workshop (Day 1 of 4)
Dive into the traditional world of Japanese fermentation with this 4-part workshop series in Bangkok, hosted by Asian Fermentation. The first session focuses on making rice koji using simple kitchen equipment, perfect for both beginners and fermentation enthusiasts alike. Learn hands-on techniques to create koji—the basis for miso, soy sauce, and hon-mirin—while exploring the culture...
