Fermentation Weekend: Mould and Umami at Långbro Gård

with Sofia from Vildväxt and Hannah from Levande Skafferi

10% discount with the code KOJI (until 31 July)

Welcome to a weekend of deep flavours and umami in its most living form. Over two days we explore the world of mould cultures with a focus on koji, miso, soy sauce and tempeh.

This is a hands-on and inspiring course for you who want to understand how microorganisms create umami, transform ingredients and build complex flavours over time. We work with local and Nordic ingredients and explore how traditional fermentation techniques from Japan and Indonesia can be adapted to our context.

No prior knowledge required. The course suits both beginners and those who want to deepen their knowledge. All you need is curiosity and a desire to create.

WHAT YOU WILL EXPERIENCE

During the weekend we guide you through how mould cultures shape the flavour, texture and nutrition of food. We work with traditional fermentation techniques where koji is used as the foundation for miso and soy sauce, and explore the Rhizopus culture that forms the basis of the tempeh process.

DAY 1: KOJI AND UMAMI

We begin the weekend by introducing koji and how this mould culture creates deep flavour and umami through the breakdown of raw ingredients.

You make miso from scratch, working with legumes and koji through the entire process from raw ingredient to finished fermentation. Theory and practice are woven together so that you understand how miso develops over time and how to continue the process at home.

We also explore how traditional Japanese techniques can be translated to Nordic conditions. Which legumes, grains and local ingredients can be used to create new flavours here?

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

During the theory session we go deeper into koji: what it is, how it is cultivated and how it is used in everything from miso and soy sauce to amazake and other traditional fermentations. We also look at how you can cultivate koji at home and create simple systems for continued experimentation.

In the afternoon you start your own soy sauce, which will continue fermenting at home alongside your miso.

DAY 2: TEMPEH

We go through the basics of tempeh and how the Rhizopus culture works. You prepare, cook, dry and inoculate legumes to create your own tempeh from scratch, and learn how to continue the process at home.

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

For lunch we cook together with tempeh at the centre. Here you get to both taste and put what you have learned into practice.

ABOUT THE INSTRUCTORS

Sofia from Vildväxt is a trained self-sufficiency practitioner, mushroom consultant and nature guide with a strong connection to the wild edible pantry. As an educator and fermentation enthusiast she weaves together knowledge of nature's ingredients with living food craft. With a particular interest in mushrooms, plants, algae and fermentation, she explores the processes from nature to finished product, with flavour, curiosity and creativity at the centre.

Hannah from Levande Skafferi is a grower, fermentation nerd and community builder. With a strong engagement in the processes between soil and table she explores both the practical and the systematic in food's journey. A deep interest in bacteria, mould 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 chance to spend a weekend gaining the knowledge, tools and confidence to start creating your own umami-rich fermentations at home and fill your kitchen with living flavours.

We look forward to creating together!