Learn what all the cool kidz are talking about—fermenting with mold. Koji, or Aspergillus Oryzae, and tempeh, or Rhizapus Oligasporis are molds with superpowers:  They amplify flavor and help grains and beans become healthier. Koji is the secret to many traditional ferments from sake to miso but there is so much more—it can tenderize meat, make vegetables into “charcuterie”, ferment foods, and produce pickles. Tempeh is moving beyond a soybean cake and has the power to make hearty delicious foods from grains and beans. 

Come meet koji and tempeh with bestselling authors Kirsten K. Shockey and Christopher Shockey as they take you through an info-packed presentation on how to make your own tempeh and koji. You will also take home a jar of shio koji that you make in class.

All students will recieve a 10% discount on post-workshop purchases in our store. We will have copies of their books available for signing! 

The minimum age for our workshops is 14 years old. 

All sales are final and cannot be transferred to a future class, unless we have a waitlist. In the event you cannot attend, we suggest passing your ticket along to a friend.