Foodies
Learn to cook with koji
In a nutshell:
Discover the powers of koji and learn how to start your own culture with Yannick and his team of fermentation specialists.
Your craftsman:
Yannick Schandené
Fermentation Specialist
Yannick offers you:
Knowledge in fermentation
Your Koji starter and 300g of mushrooms
More about the workshop:
45 €
per person
duration: 2:00
from 15 to 99 years old
4 to 12 people
Access for disabled people: YES
Available languages: FR, EN, NL
Join Yannick and his team for an exciting and informative workshop on koji and its role in modern & zero-waste cuisine!
Koji is a type of fungus that has been used in Japan for thousands of years to make various fermented foods, including soy sauce, miso, sake, and more. In this 2.5-hour workshop, you will learn about the fascinating history and cultural significance of koji in Japan.
You will discover the various techniques and ingredients used to create koji and its many applications in cooking. You will also get hands-on experience making your own shio koji starter, a type of seasoning made with koji, salt, and water, which is used to marinate and tenderize meats and vegetables.
This workshop is perfect for anyone interested in learning more about the art of this fermentation. Whether you’re a seasoned chef or a curious foodie, you’ll leave with a newfound appreciation for the versatility and deliciousness of koji.
With a maximum of 12 participants, this workshop provides an intimate and interactive learning experience. You will go home with your own Shio Koji starter and a wealth of knowledge to apply to your future culinary endeavors.
Don’t miss out on this unique opportunity to explore the world of koji and take your cooking skills to the next level.
Workshop location:
4 Rue Dieudonné Lefèvre, 1020 Brussels
Yannick’s workshop is located a few minutes’ walk from the Pannenhuis metro station (line 6) and the Dieudonné Lefèvre bus stop (line 88).
The space is located in a sustainable business centre with other producers.
The workshop is located at the entrance to the left of the main hall, and is a new tasting area that leads on to the production workshop at the back.
If you arrive late and the gate is closed, feel free to go through the red door just below the ‘Fermenthings’ sign, we’re probably at the back of the workshop
