Archive
Miso · Koji
A hands-on deep dive into miso and koji-based fermentation at Knifewear's Ottawa shop. Participants built their own miso from scratch to take home and age, while tastings and discussion extended into shoyu, amino sauces, and other koji-driven staples.
Partner · Knifewear Ottawa
Also ran · June 2, 2025
Pickles · Miso
A community workshop at the Soloway JCC where participants crafted their own jar of Jewish-style kosher dill pickles, mixed and started a small-batch miso, and tasted their way through a spread of fermented foods.
Partner · Soloway Jewish Community Centre
Fermentation fundamentals
Semi-private lectures on general fermentation basics delivered to students at Le Cordon Bleu Ottawa — covering lacto-fermentation, koji, and how the principles show up across cuisines.
Partner · Le Cordon Bleu Ottawa
Want to host something similar?
Collaborations with shops, community spaces, and teams are how many of these workshops come together. If you have a venue or group in mind, get in touch.