WORKSHOP DESCRIPTION
Discover how to make koji onion, a fermented condiment with koji that enhances the flavor of your dishes. Learn its process and applications in the kitchen.
PROJECT DESCRIPTION
The workshop is taught by Pickles Natsumi, a project dedicated to the production of natural ferments using organic raw materials and free of additives. They also focus on promoting fermented foods through workshops on their preparation and application in healthy cooking.
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INFORMATION
Saturday 26th of April from 4:00pm to 5:00pm
Workshop lenguage: Spanish
Please remember that you need to purchase your ticket to All Those Food Market to access the workshop.
If you have any questions, please contact us at the following email: tickets@allthose.org
Workshop aimed at adults. No refunds accepted
More information about Pickles Natsumi
