Learn to cook with koji

Initiate yourself into modern and zero-waste cooking with koji.

Yannick and his team will be delighted to welcome you to this workshop. After taking the time to get acquainted, they will begin by presenting the theoretical foundations of their expertise, as well as the star of the day: koji.

This mushroom has been used in Japan for thousands of years to produce various fermented foods such as soy sauce, miso, sake, and more. You will learn everything you need to know about it! Yannick will also explain the different techniques for cultivating koji.

Then it's your turn to take the stage! Guided by the artisan, you will have the opportunity to try your hand at making your own shio koji seasoning, used for marinating and tenderising meat or vegetables.

Yannick will also provide valuable advice and other useful tips for cultivating this mushroom.

At the end of the session, you will leave with your koji starter, as well as 300 grams of seasonal mushrooms (amazaki/shiokoji/miso): everything you need to embark on a new journey into the world of fermentation once you're back home!