Koji is a molded grain and the foundation of miso, sake, rice wine vinegar and other fermented products. This fermented product has the potential to unlock incredible flavor and harness creativity in the kitchen. In this lecture and demo-based workshop participants will be introduced to the importance of koji in cuisine and preservation, learn how to grow it at home, and understand what products it can be turned into. Participants will be guided through the ins and outs of home-scale koji production and participate in a hands-on activity to bring a koji-based ferment home. Participants will also have the opportunity to bring a small amount of koji spores to produce koji at home. Join the world of umami enthusiasm and safe mold-based fermentation!