with Fumiha Tanaka

Miso has been a Japanese staple food for centuries. Miso is made using Koji, Aspergillus Oryze, which is also used to create other important traditional Japanese foods such as soy sauce, mirin, and sake. In this knowledge share, we will explore the intimate dialogue we can create with Koji, this sacred living mold that has been protected and handed down over generations from our ancestors. Fumiha will introduce ways to use Koji in everyday life and teach how to make miso with Koji at home. Resource package is available if you would like to make miso alongside the knowledge share.