The thousand faces of the Koji mushroom - Basics

Its various forms have been consumed for thousands of years in soups, sauces, pasta, bread, salads and cakes. Its flavour is characterised by the so-called fifth taste, umami. Traditionally, it is made from soya beans or spelt, rye or wheat fermented by koji noble fungus. In contemporary cuisine, miso is fermented from many other ingredients. It can be made from seaweed, toadstools, old bread, grasshoppers, bee larvae. It is made using a similar process to soy sauce, so if you learn the basics of miso making, you will be able to make many other koji-based ferments.

During the presentation we will make a simple chickpea miso together, which everyone can take away with them. In addition, we will learn about the different uses of the koji mushroom responsible for miso: from making amazake and sake to using koji as a marinade, in addition to the miso and soy sauce mentioned above; and also how to create simple home incubator conditions for its cultivation.

Please bring a small, sealable jar, pen, paper and a folder for notes.

The course fee is 5000 HUF, payable in cash on the spot.

To register, please send an email with your name, course title and date to [email protected]

I look forward to welcoming you,

Csaba Marcell Márton