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Magical Wild Miso and Shoyu workshop.Discover the benefits and flavours of fermented foods that form the foundation of culinary magic from the beginning of time.
I have been wanting this workshop to happen since 2020 since I discovered the incredible magic of koji, Koji is the just the most incredible mould with unlimited superpowers by transforming foods! Koji has been used by cultures across Asia for thousands of years. It is a traditional (food) technology using its unique digestive enzymes. Koji can be used to break down complex sugars to create delicious drinks like Sake, proteins to create the unmistakable Miso paste and even has the magic power to break down fats so it's pretty useful for the laundry liquid industry. Let me introduce you this wonderful fermentation method with a wild twist!
This will be an intense workshop hosted by myself, in an awesome collaboration with Kat Kocsis and the Wild wizard Craig Worrall , to bring you 2 full days of learning about:
Day 1:
What is koji, how it is made,what it is good for, troubleshooting.
What is miso and why are we obsessed with it, what the limitations are, and we also make our hands dirty by making some miso (to take home with you)
Day 2:
What are the other applications for koji, introducing its friends like amazake, shio koji, sake lees, garums and other aminos, troubleshooting.
Exploring the never ending possibilities of creating food by involving as many wild and foraged plants, seeds, roots, mushrooms as possible.. as humanly possible!
The workshop is held at Newhouse Farm, Acton, Newcastle-Under-Lyme, Staffs, ST5 4EE.
Price: The price for the full 2 days is £200 per person.
It is possible to only participate on one day, that costs £120 (for basic knowledge we recommend the Day 1, for more advanced fermenters we recommend day 2)
Price includes some simple but very very tasty fermentation lead rice-bowl lunches on location for both days, aiming to show you as many food-koji application in real life as possible.
Please let me introduce you to Kat and Craig who will be guiding you through the weekend with me:
Kat Kocsis: Brighton based chef, forager book writer of “Forage to Fork” and a very passionate fermenter. She showed up in Manchester Professional, participated in the restaurant Noma in Coppenhagen, learned and worked her way through Mexico, Spain, Hungary and the UK. She is addicted to growing moulds on anything possible meanwhile fighting very hard against food waste and for food education by several charity events.
Craig Worrall: Craig of Edible Leeds and 4 Wild Seasons. Craig is a great forager and a teacher, a wild food chef, an experimentalist. Over the past 3 years or so Craig has been exploring the versatile, funky world of koji and combined with his passion for wild ingredients and has created a unique range of of misos, garums, shoyus and tamari. Craig brings his own brand of inspiration and enthusiasm to the weekend’s mix!
And myself, Emma of Wild Pickle. A forager and passionate fermenter for 14 years, and fascinated by koji since 2020. I have been a fermented foods producer and now teach foraging and fermenting. I enjoy creating pop up events and experiences for learning and the chance to enjoy great food. I ran the first ferment festival which sold out in 2023 and events like these.
Spaces are limited to 15 each day. Please book early for this is a unique experience. We look forward to seeing you there!
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Event Venue & Nearby Stays
Whitmore Hall, Whitmore, Stoke-On-Trent, United Kingdom, Newcastle-under-lyme
Tickets
