Cuisine University Fermentation & Koji Event (Day 1 of 2)
Cuisine University is hosting a two-day, hands-on Fermentation & Koji Event designed for culinary professionals serious about deepening skills in fermentation, flavor development, and sustainable cooking. Attendees will learn practical methods for koji cultivation beyond Japan, protein transformation, and creating sustainable flavor systems from leading experts Sandor Katz and Jeremy Umansky. The program covers applications...
