Growing Koji: The Magic Inside Soy Sauce and Tempeh

Growing Koji: The Magic Inside Soy Sauce and Tempeh

Scheduled

View available dates and register at the host college.

Asheville-Buncombe Technical Community College

Starts: May 4, 2021
Delivery Format: Face-to-Face

Delivered in a classroom or lab setting.

Location: Asheville
Schedule
  • Tuesday, May 4, 2021 - 6:00pm to 9:00pm
Tuition: $76.35

Koji is a type of mold often used in Japanese cuisine. It is responsible for miso, tempeh, soy sauce, mirin, amazake, rice wine vinegar and so much more. In this course, we will discuss how to propagate koji and use it to create some of your favorite foods. The class will cover the different types of koji, flavor development, co-fermentation, and the conditions necessary for each ferment. There will be a demonstration of koji propagation, and fermentation of vegetables, grains, and meat.

Audience

Entrepreneurs, home enthusiasts

Topics Include

  • What is koji?
    • History of koji discovery and use in production¬†
    • Common types of koji and koji production
  • Equipment
  • Cleaning and Sanitizing
    • Chemicals
    • Safety
    • Cleaning and sanitizing procedures
  • Preparation and fermentation
    • Temperature
    • Aeration
    • Moisture
    • Nutrients
    • Co-fermentation
  • Additives
    • Fining
    • Sulfites
  • Aging
  • Storage
  • Tasting

Learning Objectives

  • Understand the basic principles behind propagating koji.
  • Be familiar with common practices using koji to ferment vegetables, grains, and meat.
  • Understand the difference in sensory characteristics from different koji strains.
  • Know how to manage and age your koji ferment
  • Understand quality considerations.
Growing Koji: The Magic Inside Soy Sauce and Tempeh

Request this Course

Level: Beginner

Lecture HoursLab or Activity HoursTotal

Delivery Options

Face-to-Face
Delivered in a classroom or lab setting.

College Options

Colleges that are able to offer this course.