Workshop: Fermentations & koji

At Grič, on Wednesday, January 21st, at 5PM, we’ll open the doors to the world of fermentation and explore koji – the remarkable culture behind miso paste, soy sauce, and so many umami- rich wonders.

Guided by the Grič kitchen team, we’ll go through the essentials, focusing on how and why to use koji at home, in a natural, approachable way, without unnecessary complexity, and with a real feel for the process. Together, we’ll prepare a koji base and build the foundation for miso paste. While mixing, weighing, observing, and tasting, we’ll talk about what koji does to ingredients, how it shapes flavor, and where it finds its place in everyday home cooking. Participants will also receive miso paste to take home, so inspiration can continue right away in your own kitchen – or mature further at its own pace.

We’ll pair the experience with small bites from the Grič kitchen and a glass of wine, keeping the conversation relaxed, curious, and full of fascination for the micro-worlds that craft the biggest flavors. No prior knowledge is required – just a love for exploring and a desire to bring nature a little closer to your pots and pans.

The participation fee is 150 EUR.

Workshop duration: up to 5 hours.

Applications are open at info@gric.si.