Koji is a living connection between nature, craft, and nourishment. Through fermentation, koji transforms simple ingredients into rich seasonings and healing foods, reflecting the deep relationship between people and the microbial world.
Join us in this 3-part workshop to explore this transformative ingredient, from making your own shio-koji and amazake to crafting miso, and discover the artistry and care behind Japanese fermentation. We are so lucky that Haruna will treat us to a light lunch!
(Note: Our Amazake date has been updated to 3/29 from 3/8!)
- (2/8, Sat) Koji Basics: We will learn the basics of koji. What is koji? We'll share the history of koji and its significance to the Japanese people. Additionally, we will make shio-koji (salt koji), the most basic seasoning made from koji, which participants will take home. During the workshop, we will also have the opportunity to taste various types of shio-koji and learn about different ways to use it in your cooking.
- (3/29, Sat) Amazake: Amazake is a fermented rice drink, often referred to as a "drinkable IV" because it is packed with nutrients. Amazake is easy to make at home, and it can be used not only as a dessert but also as a versatile ingredient in the kitchen. In this workshop, we will start with a tasting of amazake and then teach how to make five different seasonings using amazake.
- (4/12, Sat) Miso: In the miso workshop, you will learn the basics of miso, including its history, types, and various uses. You’ll also make approximately 1.5 lbs of miso to take home with you. Let’s all enjoy some tasty miso soup together :)
What's Included
- Overview of koji's history and cultural significance in Japan, including the science of fermentation and the role of koji.
- Demo & ingredients to sample, make and take home various types of shio-koji, amazake as a drink and dessert , and freshly made miso.
- Bonus 🌟 A seasonal, fermentation-inspired lunch featuring fermented flavors (i.e. Accompaniments such as rice, pickled vegetables, and miso-based dishes).
Workshop Pricing
By all of us contributing what we can afford, make this experience accessible for a diversity of incomes. The range reflects the disparity between economic conditions in the Bay Area, and is designed for those with more wealth to cover some of the costs of those with less access to wealth. Thank you for giving as much as you are able so that people of different economic backgrounds are able to join our programming. As you decide what amount to pay, we ask that you not only consider your present-day financial situation governed by income but also factors including historical discrimination faced by your peoples, your current financial wealth, your access to income and financial wealth, people counting on your financial livelihood, and the socio-economic conditions of your locale.
- Partner: $385 ($130 / workshop)
- Supporter:$345 ( $115 / workshop)
- Friend: $295 ($100 / workshop)
Note: We encourage signing up for all three workshops but we will have a limited number of single workshops available!
Location
In a private residence in Bernal Heights that will be shared closer to the event after RSVP'ing.
Covid-19
Please do not attend if you are not feeling well, have COVID-19 symptoms, or have been in close contact with anyone who is COVID-19+.
About Wild Awake
Wild Awake curates immersive outdoor learning experiences that are rooted in connecting with and caring for ourselves, each other, and the more-than-human world.
We believe that when we re-orient our attention to the time and space around us, we can cultivate relationships that recognize our mutuality and interdependence.
For more details about Wild Awake, please visit www.wildawake.us.
About the Guide
Haruna Deasy is a Master Koji Fermenter originally from Oaka, Japan now living in Sonoma, CA. After years of training, fermenting, and participating in traditional Japanese arts, Haruna began her business Micros selling Japanese fermented products at local farmers markets and direct to consumers. Additionally, she leads educational classes and workshops on how to ferment koji, miso, amazake and more while integrating heart composting and emotional awareness into the process.
