Kojicon 2023: Preserving the Past, Fermenting the Future

My session was entitled Preserving Food with Koji at Home.

I shared my technique and experience using a plant-based source of Aspergillus to make shoyu and miso.

Kojicon is is presented by @yellowfarmct, an education center on a working farm in Stonington, CT, and @ourcookquest, Co-Author of Koji Alchemy.