Koji Masterclass 1 + Koji Masterclass 2

Description

Koji Masterclass 1 + Koji Masterclass 2

By registering for both koji masterclasses, you can benefit from an exclusive discount on the total price.

Immerse yourself in the millenary art of rice koji in these 2 masterclasses given by the prestigious Japanese chef Eiko Takahashi, a collaborator of Gastrocultura Mediterránea in the development of our new Fermentum line, which includes rice koji and a range of high quality spores.

Specialising in Koji fermentation, she began her career in 2016 teaching the art of miso at Taian Table, a restaurant that today boasts 3 Michelin stars. In Europe, she has shared Koji making techniques with prestigious restaurants such as Rumour (Hungary) and Labsal in Germany, known for their excellence and international recognition. He has also published about Koji in the German culinary magazine Effilee and has facilitated access to Koji spores from the historic Japanese company Kojiya Sanzaemona Spain and Europe, setting new quality standards.

With a scientific background in mathematics, Eiko combines precision and tradition, promoting sustainability by using food waste to create fermented products, reducing environmental impact and enhancing taste and nutrition.

Both masterclasses include:

• The principles and steps of making rice koji from scratch.
• The practical applications of Koji in the creation of fermented products such as amazake, shio koji and miso (you will learn about the 6 types of miso, its tasting and recipes, using local ingredients).

Includes

• Technical dossier with all the information presented in the course.
• Coffee break and lunch based on preparations made during the course.
• Samples made during the training to continue practising at home or in your establishment.

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Koji Masterclass 1 – Making and applications of Rice Koji

📅 Date: Monday, February 3, 2025
🕘 Time: 9:00 AM – 5:00 PM
📍 Location: Gastrocultura Mediterránea, Princep Jordi, 2. 08014 Barcelona
👥 Limited capacity: Only 12 places available, guaranteeing personalised attention and a high quality training experience.

Koji Masterclass 2 – Making shoyu koji and its applications (includes making garum).

📅 Date: Monday, 3 March 2025
🕘 Time: 9:00 AM – 5:00 PM
📍 Location: Gastrocultura Mediterránea, Princep Jordi, 2. 08014 Barcelona
👥 Limited capacity: Only 12 places available, guaranteeing personalised attention and a high quality training experience.

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Registration: only via the website www.toufood.com

For more information:  934239580 (from 09-13h)