Miso & Koji Making Workshop

Why this workshop?

This workshop goes beyond just teaching you how to make miso and koji-based products. It's a deep dive into the flavors of umami and the future of regenerative food—rooted in the Hungarian soil and infused with the philosophy and techniques of traditional Japanese fermentation.

It's where two ancient cultures meet to bring out the best in each other.

This is a "soil-to-jar" experience: a hands-on, sensory journey that reconnects you with yourself, the world and others —through taste, touch, and smell.

What you’ll learn:

Although koji making is traditionally a four-day process, this one-day intensive workshop guides you through each stage using pre-prepared batches. You'll be able to touch, taste, smell, and fully understand the process, so you can confidently recreate it at home.