A self-described fermentation nerd, Nicco Muratore has spent most of his lifetime learning about its intricacies and traditions from around the world. With his experience working with koji, teaching about it and running fermentation and koji programs at restaurants for the last decade, we are excited to welcome Nicco to our kitchen to share his knowledge! In class you’ll learn about both traditional and modern miso making traditions and you ferment your own shio koji and that you’ll use to make from-scratch miso; You’ll then turn your creations into a tasty meal of miso and tahini-marinated charred cabbage with preserved lemon dressing, sumac onions, herbs, and toasted seeds; shio koji chicken thighs with pickled green tomatoes and whipped garlic with koji; and miso chocolate chip cookies.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.