Japanischer Koji Kurs

For centuries, food in Japan has been fermented with the help of koji (麹) – a natural noble mold (Aspergillus oryzae).
Now we are bringing this tradition to the Engadine.
How to use Koji?
We'll show you – with a small koji menu and a fine tasting
Registration: via Instagram, WhatsApp or e-mail
Duration: approx. 2 hours
Number of participants: max. 5 people
Price: CHF 70.– (incl. material costs and a light lunch)
Location: Ftan (The course location will be announced after registration.)