Koji and More

Discover the secrets of Japanese plant-based cooking with a focus on fermentation and umami. In

this hands-on class, you’ll learn how to make comforting and nourishing dishes using traditional

Japanese ingredients such as miso, koji, and kombu. From creating vegan-friendly dashi to crafting

flavorful fermented sides, this class will give you practical skills and knowledge to recreate gutfriendly

Japanese meals at home.