Miso! join a livestreamed virtual visit to a Japanese miso brewery Saturday 18 July

Epicurean Exploits - Food and Recipes
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KojiConnect: Japan is developed in partnership with Mutsumi Komune, a fermentation interpreter working in Japan, and Manami Auregan, who promotes Japanese fermentation culture in the Paris region of France. Join us for an exclusive virtual visit to a Japanese miso brewery.

The virtual workshop will take place from 9:00–10:30 PM EST on Saturday, July 18.

Virtual Studio Guest Access - $50 USD (WAITLIST ONLY)
This interactive online experience provides direct access to the live workshop as it unfolds.
• Join the live session in real time as a guest in the studio
• Have the opportunity to ask questions directly on-screen during the workshop
• Virtually meet and interact with the Japanese participants and instructors
• Receive a link to view the recording at any time.

General Viewing Access - $20 USD
This option provides access to the livestream via YouTube for those who wish to observe and learn from the workshop experience.
• Watch the workshop live or access the recording anytime after the event
• Submit questions through the YouTube chat during the livestream
• Learn from demonstrations, discussions, and participant interactions

Tickets available here:

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I’ve always had a fascination with fermentations. The Noma fermentation guide first piqued my interest in koji and all the things that can come from it. Kojicon a couple years back was the nudge I needed to start making koji. It’s been a rewarding journey.

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Kojicon has been a treasure trove of information related to koji and fermentation in general. It’s based out of a farmhouse in my neighbourhood and at least some of the local food establishments (restaurants and bakeries) have incorporated koji and fermentation into their offerings.

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