Japanese cuisine is famous around the world, but many of its most iconic flavours begin with a humble ingredient called koji. In this tasting-based introduction to Japanese fermentation, Marika will guide you through the fascinating world behind miso, shoyu (soy sauce), amazake, and traditional Japanese sake brewing. Through live demonstrations, visual materials, and tastings, you will discover how a microscopic mould helped shape centuries of Japanese food culture. Participants will be able to examine real koji up close, learn how these foods are made, and taste a selection of fermented products while exploring their history, production, and role in everyday Japanese life.

Duration: 1 hour
Recommended age is 14 and up. Participants under 14 must be accompanied by an adult companion.
Group size: max. 30 participants
Language: workshop is given in English
Allergens: If you have food allergies or dietary restrictions, please let us know in advance.