The 'culture' behind more than 2000 years of Japanese food fermentation - A handy Koji workshop at IPC2016
Date: Monday 20th June, starting time 18:00, Place: Marriott Hotel Budapest
I am pleased to inform you that the renown fermentation evangelist Mr. Hiraku Ogura will hold a workshop at IPC2016 on the use and preparation of Aspergillus oryzae - Koji - for everyday fermentation.
Ogura san is fermentation designer and evangelist with a mission to educate the world about a more than 2000 years old Japanese fermentation tradition. Ogura san spends much of his time exploring and researching all things about fermentation. At the workshop he will share his knowledge on Koji, explains and demonstrate how to prepare and use koji in everyday life.
Japan features one of the most unique and refined fermentation processes around. Central to this is the koji mold - Aspergillus oryzae - which is unique to Japan.
The workshop aims to give participants a firsthand experience that uses the five senses. Ogura san will share also basic knowledge about koji as a living organism.
“Making koji is a great open-source technology that has been handed down for more than 2,000 years,” according to Ogura san. “I hope to pass on this method to as many people as possible"
NB! Only for IPC2016 participants, free admittance, limited places.