workshops
Winter Program 2024
Miso Introduction
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In this 1-day workshop, you’ll taste a wide range of misos and learn about the science behind miso fermentation. Learn new ways to cook with miso and how to use miso as a pickling medium. Students will make their own jar of soy miso to take home.
What you get: miso tasting, jar of miso, course guide & recipesDate:
February 23rd, 14:00 - 17:00Location:
Oukan
Hinterhof, Rote Tür, Ackerstraße 144, 10115 BerlinCost: 75€, all materials included
Koji Introduction
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In this 3-day workshop, students will learn how to make koji, a powerful transformative starter used to make soy sauce, miso, sake, and a whole host of other fermented products. The workshop will cover the practice and theory behind making koji at home. Over 3 days students will grow their own batch of koji, learn short-term applications of koji to supercharge their cooking, and harvest the koji to use at home.
What you get: koji-based tasting session, a bag of koji, course guide & recipesDate:
Feb 9th 18:30-21:30
Feb 10th 18:30-20:30
Feb 11th, 18:30-20:30Location:
Oukan
Hinterhof, Rote Tür, Ackerstraße 144, 10115 BerlinCost:
120€, all materials included
Koji Introduction - Gastro Class
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In this 3-day workshop tailored for gastronomy workers, students will learn to make koji at scale for their business and learn the ins and outs to building flavor with koji. This class is a technical class with the goal of providing hands-on practice and theoretical knowledge for students to bring koji into the professional kitchen and begin exploring the world of koji fermentation on their own.
What you get: koji-based tasting session, a bag of koji, course guide & recipesDate:
Jan 26th, 10:00-13:00
Jan 27th, 10:00-12:00
Jan 28th, 10:00-12:00Location:
Oukan
Hinterhof, Rote Tür, Ackerstraße 144, 10115 BerlinCost:
100€, all materials included
