Embark on a captivating two-day journey as we unravel the mysteries of Aspergillus, the enchanting koji fungus, and its profound influence on both the natural world and the culinary arts with José de la Rosa Morón.
This course will delve into the application of koji in the beverage world, with a specific focus on the intricate preparation of Sake and Amazake.
Day 1: Dance of Aspergillus and Grains 🌾🔍
- Unveil Aspergillus: Lifecycle, varieties, and its magical encounter with grains.
- Art of grain preparation: Optimal parameters and historical insights.
Day 2: Beyond Traditions 🌏🔬
- Aspergillus Beyond Borders: Global journey and enzymatic prowess.
- Dive into Koji applications: savory miso, shoyu, sake and sweet amazake.
- Extend with Aspergillus applications: cured meat, 3D printed crackers, aged cheesecake, and more.
Upon enrolling in the course, you will gain:
- 🎥 Access to the live stream event and its recordings
- 📜 A step-by-step manual on Koji craftsmanship
- 🍹 3 irresistible recipes in "Liquid Alchemy with Koji"
- 🔍 A troubleshooting checklist in "Foolproof Fermentation"
- 🍇 "Fermenting Fruit," a quick handbook for home wine creations
- 📅 1-year access to all course materials
- 💰 Exclusive discounts for the Full Academy Program
José de la Rosa Morón
Biology/Gastronomy Scientist
Biologist adsorbed by gastronomy and the sciences around it, with a high affinity to neurophysiology and microbiology. Gastronomic Sciences Master's Graduated from Basque Culinary Center as union nexus between his background and what he really loves. Product Design and Food Design passionate. Gastronomy as a solution for social problems.
Manager and Designer of the Food Alchemist Lab at the Future Food Institute, farming microorganisms, enriching FFI's portfolio, and advising a wide range of Food Companies around the world. Currently working as a Fermented Freelance®, sharing knowledge and exploring the contamination between and through disciplines in order to "guarantee" a better South Spanish food system.
