Instructor: Trevor Ring, of Community Cultures

Mon., May 3 | 7 – 8:30 p.m.

$25 members | $30 nonmembers 

Class hosted on Zoom

Japanese cuisine would not be the same without some of its foundational fermented foods. This class dives into the fascinating world of koji, one of the fundamental building blocks of miso and other fermented products, as well as short-term pickles using koji, shoyu and miso. Learn about the tradition, culture and history of Japanese preservation practices that can be used to create delicious flavors, marinades and condiments.