Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

4 Hours

Schedule

Please refer to dates tab above

What You Learn

Learn the other ways of using koji by tasting and talking all about koji powder, amazake, soy sauce, mirin and the rough version of sake known as doburoku.

Make miso.

Koji and it’s many many beautiful functions.

What You Get

Go home with a pot of Miso and a nukadoko paste for home fermentation

Certificate of participation

Materials to Bring

Pen for note taking

Carry bag to transport goods home

Dress Code

Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.

Date
Location
Places Remaining
Date Sunday, 04 Mar 10:00 AM to 02:00 PM
Location
Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia
Places Remaining
12

Learn to enhance the bacteria within and on your foods to feed both your palate and your gut. From the basics of fermentation to a break down monthly course this is set up so you can choose your own adventure. This fermentation course will help you love the mystery teach you to work with the invisible to enhance and preserve foods traditionally. These courses are a mixture of demonstration, lecture and hands on and can be taken as a whole or as an individual course - the complete course would include a book and certificate of completion.

BIO: Sharon Flynn is founder and fermenter of the award winning fermented food and drink business 'The Fermentary'.  A staunch advocate of traditional fermentation methods all of her products are slow, minimal intervention and wild fermented. Recent recipient of the award 'Outstanding Artisan',  Sharon is also the author of 'Ferment for Good - Ancient Foods for the Modern Gut'. She has been featured on several Australian cooking shows. Sharon has interned with Sandor Katz it his home in Tennessee, and also spent time last year in Kyoto attending a masterclass in growing Koji. Her classes sell out all over Australia, this will be her first series. 

 

Japanese Ferments

Delve into Koji and it’s many many beautiful functions. Make miso and learn the other ways of using koji by tasting and talking all about koji powder, amazake, soy sauce, mirin and the rough version of sake known as doburoku.  We'll also touch on Nukadoko and other fermenting beds. Go home with a pot of Miso and a nukadoko paste for home fermentation.

Go to Fermenting Masterclass

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