This hands-on workshop introduces koji not as a complicated fermentation project, but as an easy, everyday seasoning. Participants will explore how enzymes work and how fermentation transforms flavor and texture in familiar foods.
A premium dinner experience focused on Japanese fermentation as part of the Hakko Expo.
This hands-on, family-friendly workshop celebrates rice culture and the joy of making food by hand, with participants shaping omusubi and futomaki using fermented fillings.