We are excited to have Koji producer and fermentation expert Robin Sherriff with us from Scotland. He will be leading a hands-on masterclass in making a range of Koji based products at home, from building an incubation chamber and growing koji, to the ancient art of making miso and using miso and other derivatives to make Japanese pickles. You’ll learn about fermentation timelines, flavour development and how to use miso in everyday cooking. This really is an opportunity not to be missed!

All ingredients and equipment will be provided. You will go home with your first self made miso and all the skills and information you need to continue making similar ferments at home. Expect a mix of learning by doing, storytelling and science, revealing how microbes can transform simple ingredients into umami-rich flavours.

Robin Sherriff

Robin Sherriff is the Managing Director of The Koji Kitchen in Edinburgh, a small koji producer that supplies home cooks and Michelin kitchens. In 2021 he co-founded The Fermenters Guild UK and in 2024 published The Science of Fermentation. He is currently launching Scotland's first artisanal miso kitchen. Robin offers workshops, talks, and consultation on fermentation techniques which allows him to not only discuss practical techniques, but also the history, importance and inherently radical nature of alternative foodways, systems and food theory.

Fermentation at The Sustainable Cooperative

The Sustainable Cooperative is a member of The Fermenters Guild in the United Kingdom. We have been making lacto-fermented foods in our production kitchen for the past five years and have hosted a range of workshops, Fermentation Club gatherings, and 'Community Cultures'. We are currently working with Robin Sherriff to use local organic and regenerative produce to develop our first Jersey Miso, Fish Sauce and Tamari.

Take a look at our event page for more SCOOP workshops and events!

Contact the host of Koji & Miso Making Masterclass