Monday, May 3, 2021
Monday, May 3, 2021 Japanese Ferments 101: From Pickles to Koji with Phipps Conservatory7:00 – 8:30pm EST via Zoom Japanese cuisine would not be the same without fermented foods like koji, a foundational building block of miso and other fermented products. This...Monday, April 12, 2021
Monday, April 12, 2021 Miso & Koji with Phipps Conservatory7:00 – 8:15pm EST via Zoom Miso and Koji – Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make...Saturday, March 27, 2021
Saturday, March 27, 2021 Making Miso at Home with Craft at Chatham University12:00 – 1:30pm EST Miso is a Japanese fermented paste made up of koji, slat, and protein (usually soybeans). This workshop guides participants through the history, tradition, and steps...Monday, March 22, 2021
Monday, March 22, 2021 Fermentation Frenzy Series with Phipps Conservatory7:00 – 8:30pm EST via Zoom Easy Kimchi – Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a...Monday, March 8, 2021
Marika is a kojiologist, travelling brewer, photographer, writer, and the head of Malica Ferments. She was born in Japan, and is now based in Europe, where she shares philosophical and mythological aspects of koji-making through three-day “Kojiology” classes. In between instructing koji, miso, shoyu, doburoku sake, natto and a broad range of fermentation classes, she organizes an annual fermentation tour with brewery visits, field work, and wild-crafting tours.