Fungus, fermenting beds and the wonders of grain-based koji with Sandor Katz, and Koji expert Hiroshi Sugihara, hosted by natural fermenters themselves, Anton van Klopper (Lucy Margaux), and Aaron Fenwick at Summertown Aristologists in the Adelaide Hills.

Lose yourself for the day by delving into some traditional ferments of Japan. Part show and tell, this intimate class will also include lots of hands-on learning and plenty of lively discussion.

Meet at Summertown Aristologist for coffee, we’ll then move down to their garden, The Patch, where we'll start, moving back to the restaurant to really get on with the hands-on work.

Together with Hiro (all the way from WA), Sandor Katz & Sharon Flynn will cover the fundamentals of growing your own koji, how to use a fermentation bed with Nuka, Miso and Sake Lees, and the many uses of shio-koji, shoyu-koji, and amazake. We'll end the day making a batch of Sake to take home and proudly share with friends.

Summertown Aristologist will provide a lunch for everyone - naturally - full of plenty of good ferments for drinking and eating.

You’ll all leave with a full box of newly made ferments to take and ferment at home:

- Your own miso with Hiro from Food Ritual

- Doburoku (rough sake) with Sharon Flynn from The Fermentary

- A starter for your own Nuka pot that Sandor Katz will demonstrate

- A bag of koji

- Recipes and lots of confidence to do these again at home

We’ll wrap up at 4pm and see everyone back at The Summertown Aristologist for a beautiful dinner celebrating all things fermented from 6-9pm. We’ll be opening up dinner tickets to the general public so bring along partners & friends to join for what will be a very memorable dinner indeed.

Contact the host of A. Oryzae et al