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Events & Workshops

Make Your Own Miso & Salt Koji Workshop 2017

Make your own miso workshop

The workshop includes a talk about various fermented food in Japan, a hands on session where you can make your own miso (approx. 2kg to take home and ferment yourself – worth $60), a jar of salt koji (shiokoji) (retail price $7) – salt alternative fermented food which is a big hit in Japan at the moment – and lunch / light meal of various fermented dishes and non-sugar sweets using miso and koji (fermented rice). All material inclusive. 

Please note, you will need to look after your miso at home while they ferment for 6 months before you can eat it. Yes, good things take time!   

Also, FYI we will be using certified Australian organic soybean, rice, and sea salt for our miso. 

Details are below.

 

Date: 

1) Saturday July 22 

2) Saturday August 12  

*We are also thinking of running one more workshop on Saturday, September 9. If you are interested, please send us an email at info@riceculture.com.au

 

Time:

Session 1 (in English) 10:00 – 12:00  

Session 2 (in Japanese) 13:30-15:30 

Please choose your session to participate.

 

Location: Old Dairy Hall, Currumbin Ecovillage, 

639 Currumbin Creek Road – Corner of Village Way, Currumbin Valley 

 

Cost: $89 (inclusive of GST) 

All material included

 

What to bring: Apron, pen 

Max numbers: 16 for each session