JUL
30
Modern Miso Making
05/27/26 - Koji Fermentation
This event is over, it happened on
May 27, 2026 at Preserved in Oakland, CA
5540 College Ave, Oakland, CA 94618, USA
Time & Location
Wed, May 27, 2026, 6:00 PM – 8:30 PM
Preserved, 5540 College Ave, Oakland, CA 94618
About the Event
In this class, we'll explore how to grow your own koji mold on rice and how to use koji in your everyday cooking. We'll taste an assortment of koji products like amazake (a sweet and creamy fermented rice drink) and an amazake chocolate pudding; shio koji and shio koji pickles, plus Tokyo's favorite tsukemono, known as bettara-zuke. Students will make their own Shio Koji to ferment at home. This class is led by Karen Wang Diggs, a classically trained chef and nutrition consultant specializing in gluten-free baking and fermented foods. She is also the inventor of Kraut Source, a device that makes small batch lacto-fermentation super easy using mason jars. All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old. All Workshop Sales are final. Review our Cancellation Policy here.
Date:
May 27, 2026
Time:
6:00 PM
8:30 PM
125.00
Event website: https://preservedgoods.com/collections/events-classes/products/koji-fermentation-class-wed-5-27
Ticket website: https://preservedgoods.com/products/koji-fermentation-class-wed-5-27?variant=47703840227485
Event type:
Food and Drink
Preserved is a fermentation-focused kitchen shop and classroom in Oakland’s Rockridge neighborhood, right on the College Ave commercial strip. The front of the space functions as a retail store stocked with pantry staples, preserving tools and general cooking gear, so walking in for a class means passing shelves of jars, baking equipment, vinegars and grains. more...
