About the Workshop: Join us here at The Village to learn about Koji. Koji is the mold responsible for the deliciousness of miso, soy sauce, and sake, three traditional uses of koji in Japan, where it has been used to make these products for over 1500 years. But there are SO many other things that can be done with koji, an endless rabbit warren of culinary applications outside the Japanese tradition that can turn leftovers, scraps, garden seconds, etc. into tasty products.

The skill of growing koji dovetails nicely with any experience you may have in gardening, fermentation, reducing food waste, or efforts to steer away from single-use plastics. Carla will bring some of her latest koji creations to sample. In the Koji101 workshop, we will learn: What is Koji? Why would I want to make it? How do I make it? Once I've made it, what can I do with…