with Sofia from Wild Plant and Hannah from Living Pantry

** 10% discount with code: KOJI (until July 31)**

Welcome to a weekend in deep flavors and umami in its most vivid form. For two days, we explore the world of mold cultures with a focus on koji, miso, soy and tempeh.

This is a practical and inspiring course for those who want to understand how microorganisms create umami, refine raw materials and build complex flavors over time. We work with local and Nordic ingredients and explore how traditional fermentation techniques from Japan and Indonesia can be adapted to raw materials grown and grown here.

No prior knowledge is required, the course is suitable for both beginners and those who want to deepen their knowledge. All that is needed is curiosity and desire to create.

What you get to experience

Over the weekend, we'll guide you through how mold cultures shape taste, texture and nutrition in food. We work with traditional fermentation techniques where koji is used as the basis for miso and soy. We also explore Rhizopus culture which is the foundation in the process of creating tempeh.

DAY 1 KOJI AND UMAMI

We start the weekend by introducing koji and how this mold culture creates deep flavor and umami through the decomposition of raw materials.

We make miso from scratch where you get to work with legumes and koji, and teach you the whole process from raw material to finished fermentation. During the day, we weave in theory and practice where you get to understand how miso develops over time and how you can continue the process at home.

We also explore how traditional Japanese techniques can be translated into Nordic conditions and raw materials. What legumes, cereals and local ingredients can be used to create new flavors here?

For lunch, we have a meal focused on miso and shoyu where the flavors become part of the learning.

During the theory session, we go deeper into koji, what it is, how it is grown and how it is used in everything from miso and soy to amazake and other traditional fermentations. We also look at how you can grow koji at home and create simple schemes for further experimentation.

In the afternoon, start your own soy sauce that is allowed to continue fermenting at home for a long time.

DAY 2 TEMPEH

We walk you through the basics of tempeh and how the Rhizopus culture works. You then get to prepare, boil, dry and inoculate legumes yourself to create your own tempeh.

We also explore which local legumes and raw materials work for tempeh production and how the process can be adapted to Nordic ingredients and home cooking.

During the day, we immerse ourselves in the process and how you can continue experimenting at home.

For lunch we cook together where tempeh is the focus. Here you get to both taste and use what you have learned in practice.

About the course leaders

Sofia from Vildis a trained self-keeper, mushroom consultant and nature guide with a strong grounding in the wild edible pantry. As a folk educator and fermentation enthusiast, knowledge of nature's raw materials is woven together with living food crafts. With a special interest in fungi, plants, algae and fermentation, the processes from nature to the finished product are explored, where taste, curiosity and creativity are at the center.

Hannah from Living Pantry is a grower, fermentation nerd and community builder. With a strong commitment to the processes between soil and table, both the practical and the systematic in the way of food are explored. A deep interest in bacteria, mold cultures and fungi is reflected in living creations in the kitchen and in the desire to share knowledge and build community around fermentation.

Take the opportunity during a weekend to gain the knowledge, tools and confidence to start creating your own umami-rich fermentations at home and fill your kitchen with vibrant flavors.

We look forward to creating together.