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Rice Culture

Make Your Own Miso & Salt Koji Workshop - Saturday 12th August


Workshop includes a talk on Japanese fermented foods, make your own miso (approx.. 2kg) and shio koji (salty fermented rice seasoning) to take home to ferment plus tasting of various fermented dishes and non-sugar sweets.

Session 1 ( in English ) 10:00 – 12:00  
Session 2 ( in Japanese ) 13:30-15:30 
Please choose your session to book from drop down box.
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

** 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!   

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

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