HAKKO ~ Koji & Natto

General Admission: Thursday 4 July - 6:30pm

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It's difficult to teach the nuance and practice of something that requires us to set up an environment and a substrate, and then let it go. This part takes a bit of planning and then the rest is waiting.  For that reason we are going to cover both Natto and Koji - both require an innoculation which - to be honest - isn't much to look at. This isn't one of those classes where you get your hands in however we'll open up a just made batch of natto - and share a bowl of natto on rice, some quick pickles made with rice koji,  with a cup of amazake.  I'll demonstrate how you can make both Koji and Natto in your own home.   



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