FERMENTING FUNGIMENTALS: The ABC’s

In this workshop participants will learn the basics of using the Japanese fungus koji to explore the realms of flavor and fermentation.  Koji is the cornerstone of Japanese food culture, and is responsible for foods such as miso, soy sauce, rice vinegar, and sake.  It contains a powerhouse of enzymes which when applied to edible substrates can breakdown foods to their simplest forms releasing flavors and nutrients, making them more readily available for digestion by humans and microbes alike. We will dive into how this power fungus has been utilized in traditional fermentations processes, and how to apply these same techniques to nontraditional substrates such as mushrooms.