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Learn to cook with koji

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2 hours of discovery with Yannick and his team

Knowledge in fermentation

Your Koji starter and 300g of mushrooms

€45

per person

The workshop in detail

  • 2h
  • 4 to 12 participants
  • 15 years min.
  • Initiate yourself into modern and zero-waste cooking with koji.

    Yannick and his team will be delighted to welcome you to this workshop. After taking the time to get acquainted, they will begin by presenting the theoretical foundations of their expertise, as well as the star of the day: koji.

    This mushroom has been used in Japan for thousands of years to produce various fermented foods such as soy sauce, miso, sake, and more. You will learn everything you need to know about it! Yannick will also explain the different techniques for cultivating koji.

    Then it's your turn to take the stage! Guided by the artisan, you will have the opportunity to try your hand at making your own shio koji seasoning, used for marinating and tenderising meat or vegetables.

    Yannick will also provide valuable advice and other useful tips for cultivating this mushroom.

    At the end of the session, you will leave with your koji starter, as well as 300 grams of seasonal mushrooms (amazaki/shiokoji/miso): everything you need to embark on a new journey into the world of fermentation once you're back home!

    Workshop location

    Yannick's workshop is located a few minutes' walk from the Pannenhuis metro station (line 6) and the Dieudonné Lefèvre bus stop (line 88).

    This place is accessible to people with reduced mobility.

    Additional information

    Languages of the workshop

    Français
    English
    Nederlands

    Wecandoo - Meet Yannick & his team

    Meet Yannick & his team

    Fermentation Specialist

    It was in 2017 that Yannick decided to switch careers and start his own business, with a desire to share his passion for fermentation. 

    He wants to test all the possibilities that fermentation has to offer, moving beyond the popular classics such as beer, bread, or kombucha. He therefore performed various experiments with vegan charcuterie, miso, and even vinegar. A passionate convert, but also very socially engaged, he uses only local products. 

    His openness and his teaching ability allow him to transmit his passion through his own workshop, sharing all the mysteries of fermentation!

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    €45

    per person
    Offer