Description
Koji is a type of mold often used in Japanese cuisine. It is responsible for miso, tempeh, soy sauce, mirin, amazake, rice wine vinegar and so much more. In this course, we will discuss how to propagate koji and use it to create some of your favorite foods. The class will cover the different types of koji, flavor development, co-fermentation, and the conditions necessary for each ferment. There will be a demonstration of koji propagation, and fermentation of vegetables, grains, and meat.
Audience
Entrepreneurs, home enthusiasts
Topics
- What is koji?
- History of koji discovery and use in production
- Common types of koji and koji production
- Equipment
- Cleaning and Sanitizing
- Chemicals
- Safety
- Cleaning and sanitizing procedures
- Preparation and fermentation
- Temperature
- Aeration
- Moisture
- Nutrients
- Co-fermentation
- Additives
- Fining
- Sulfites
- Aging
- Storage
- Tasting
Objectives
- Understand the basic principles behind propagating koji.
- Be familiar with common practices using koji to ferment vegetables, grains, and meat.
- Understand the difference in sensory characteristics from different koji strains.
- Know how to manage and age your koji ferment
- Understand quality considerations.
Course Image
Delivery Options
Face-to-Face
Delivered in-person in a classroom or lab setting.
Contact Hours
Level
Beginner
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