Join Mark Phillips of @EarthCultures for an introduction to Aspergillus Oryzae, or Koji, the fungus responsible for miso, soy sauce, sake and other traditional Japanese fermented foods and beverages. Using Miso, Tempeh, Natto, and Other Tasty Ferments (Storey Publishing, 2019) as a guide, this workshop is a primer on home and restaurant-scale koji-making and its many uses in ancient foodways and contemporary culinary techniques. This Berkshire Botanical Garden online class will be held January 23 from 10 – 11:30, and is $20 for BBG members, $30 for nonmembers. Register at https://www.berkshirebotanical.org/events/introduction-koji-and-miso-making-home

Mark Phillips is a fermented food educator living in Great Barrington, MA. He has taught numerous workshops on the subject of vegetable fermentation, koji and miso and is a team member at Hosta Hill, a Berkshires-based producer of sauerkraut, kimchi, and hot sauce. Find him on instagram at @EarthCultures.