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Global fermentation directory — free while we build it
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Workshop · Berlin
How to grow koji on rice or barley and turn it into miso. You leave with your own miso and a bag of Aspergillus oryzae spores.
| Length | 3 hours |
|---|---|
| Included | Your own miso, koji spores, tastings |
| What to bring | A 500 ml jar |
| Ticket | €85 |
| Language | English |
| Host | Edible Alchemy (Alexis Goertz) |
Restaurant · Berlin
Michelin-starred dessert dining in Neukölln. The kitchen uses fermentation to concentrate flavour, for example in fermented shiitake.
Shop · Berlin
Handmade koji, miso, shoyu, mirin and natto from Wedding, founded in 2017 by Markus Shimizu. Shop with tastings in the Osram-Höfe and an online shop.
Product · Kozaki
A Chiba sake brewery founded in the late 17th century, now in its 24th generation, brewing with wild yeast, kimoto and bodaimoto starters and organically grown rice. Musubi is made from unpolished brown rice.
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Shop · Saiki
A koji house making koji by hand since 1689. Myoho Asari, the 'Kojiya Woman', revived shio koji from Edo-period techniques and made it known across Japan.
Next session: Tuesday 26 January, 19:00
| Tuesday 26 January, 19:00 | 3 hours · Taught in English |
|---|---|
| Wednesday 24 March, 19:00 | 3 hours · Taught in English |
| Tuesday 30 March, 20:00 | 3 hours · Taught in English |