From Kojicon website:
“Calling all koji enthusiasts, chefs, fermenters, scientists, anthropologists, historians, and foodies! Kojicon 2024, themed: “Presence, Place, Possibility”, is for everyone from the koji-curious to the seasoned professional. Embark on a culinary journey with us during our fourth annual Kojicon.
A profound sense of place is crafted through the artful use of local and indigenous ingredients, intertwined with the vibrant microbial communities that grace our home kitchens, restaurants, or industrial facilities. Each locale generates distinctive characteristics, flavors, and narratives that tell the story of its culinary identity.
Fermentation begins with the presence of microbes found in our surroundings, on our bodies, and within the very ingredients we use. Yet, it's the marriage of this microbial dance with our mindful presence and personal connection to place that sparks the flames of creativity and builds community.
Join us as we explore the limitless possibilities that arise when we intentionally weave together the threads of presence and place.”