This workshop is a beginner's class to the world of Koji, a traditional Japanese starter culture often used in food production.

Koji is a mold-based fermentation that can be used to make many food products like miso and soy sauce. In this class, participants will learn a brief history of koji, the enzymes koji provides, and how to use koji in their home kitchen to enhance daily Western-style cooking.

Participants will get to taste koji-derived condiments and take home a starter culture. A hands-on lab will teach students a recipe utilizing koji.

This class requires advance registration. 

Registration: Online registration is available to pay with a credit card.

Fee: $20

Deadline: May 3

If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Amber Benson-Lehmer by 04/25/24 at ambenson@nmsu.edu or 505-243-1386.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.