Time & Location

• Wednesday July 15, 2026 from 6 pm – 8:30 pm
• Preserved, 5540 College Ave, Oakland, CA 94618

About the Event

In this class, we'll explore how to grow your own koji mold on rice and how to use koji in your everyday cooking. We'll taste an assortment of koji products like amazake (a sweet and creamy fermented rice drink) and an amazake chocolate pudding; shio koji and shio koji pickles, plus Tokyo's favorite tsukemono, known as bettara-zuke. Students will make their own Shio Koji to ferment at home.

This class is lead by Hiroko Greenberg, a Japanese-born chef specializing in Zen temple, vegan, and macrobiotic cuisine. With over 20 years of miso-making experience, her work centers on traditional fermentation and plant-based foods. She is passionate about sharing nature’s abundance through cooking that supports well-being and connection to the local environment.

All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old.

All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.