Koji table presents: Miso Tasting Workshop

​Koji table presents: Miso Tasting Workshop

​​Join us for an intimate tasting and conversation on miso and koji — the living culture at the heart of Japanese fermentation. In this workshop, we will explore the diverse flavors of miso, how it is made, how we use it, and the vital role koji plays in shaping its depth and character. Participants will have the chance to taste different varieties of miso while learning about the fermentation process, ingredients, and the traditions behind them.

​​This session invites curiosity: What is miso? What is koji? How do these living processes transform simple ingredients into complex, nourishing foods?

​* ​No prior knowledge is needed — just an interest in taste, craft, and the natural art of fermentation.

​​Presented by:

​Elad Liam, Koji Meister and researcher, a photographer focusing on Japanese fermentation that is unseen by the human eye, bringing forth its artistic expression and visuals.

​Max Graze, Data designer and ceramic artist who focuses on encoding data and visuals of fermented food in her work.