Yellow Farmhouse Education Center

Spend the morning with Rich Shih, leading expert in fermentation and co-author of Koji Alchemy, exploring the magic of koji—the mold behind umami-rich favorites like soy sauce and miso. But koji can do so much more. 

In this hands-on workshop, you’ll taste, learn, and make your own koji creations while discovering how to harness the power of fermentation at home. Along the way, we’ll break down the science, culture, and culinary potential of this remarkable ingredient - and why it’s a true flavor game changer.

What we’ll cover: 

• Koji and Fermentation: Why koji matters and how it connects to traditional Japanese condiments and beverages.
• Hands-On Applications: Make short-term ferments like shio-koji, amazake, and kojizuke, and learn about longer-term ferments such as miso and soy sauce.
• Cultivating Koji at Home: Practical methods for growing koji, including incubator options for small and larger projects.

Sunday, November 9 from 10AM - 1PM at River Bar in Westerly, RI

With any questions, please email us at info@yellowfarmhouse.org or call us at (860) 245 - 5119.