Resting Point Farms will offer an interactive culinary workshop in Asheville this November focused on koji, a fermented ingredient widely used in Japanese cooking.
The session will introduce participants to practical fermentation methods while explaining how koji can influence flavor, texture, and food preparation.
Instructors Jesse and Sweet Dee will lead attendees through tastings and hands-on preparation. Participants will sample dishes such as miso soup, amazake, and vegetables finished with a miso-based glaze while learning how fermentation changes proteins and starches. The program will also cover ways to use koji in marinades, dressings, and other everyday recipes.
During the workshop, guests will prepare shio koji, a mixture of cultured rice and salt commonly used for seasoning and tenderizing foods. Each participant will leave with a jar of the mixture to continue fermenting at home, along with additional koji rice, recipes, and guidance for future kitchen experiments.
Equipment, ingredients, and tastings are included, and previous fermentation experience is not required.
Admission is $65 per person. Advance registration is required, purchases are nonrefundable, and complimentary parking will be available. Guests younger than 16 must attend with a legal guardian or parent. Organizers of culinary workshops often use printing services to create instructional material.
The workshop will be held Saturday, November 7 with sessions from 11:00 AM to 12:30 PM and 2:00 PM to 3:30 PM at Fifth Season Gardening, 4 South Tunnel Rd, Suite 450, Asheville.
