This is a really special class! Kirsten & Christopher Shockey, award winning authors of Fermented Vegetables and Fiery Ferments, will join us to discuss koji and all of its applications as detailed in their new book Miso, Tempeh, Natto & Other Tasty Ferments. This book is heralded as one of the best books ever written on the subject of koji and the foods made with it. Learn all about what koji is and how to use it. We’ll cover miso, amazake, shio-koji, soy sauce, and sake plus new and modern applications.
Cost: $55 and includes a signed copy of Miso, Tempeh, Natto & Other Tasty Ferments.
$40 without a book
Call: 216-912-8203 to reserve a spot. Limited spaces available.