Mold-Based Fermentation Koji

Koji is a mold-based fermented product that is foundational to Japanese cuisine. In this class students will learn all about koji's significance, how to make it at home, and how it can be used to enhance flavor in cooking.

Please note that there has been a change to the date for this course due to events in Pittsburgh during this time. The new date will be Wednesday 4/8/2026 from 6:30 PM -8:00 PM. Thank you and we hope that you will join us!

Section	Location	Start-End Date	Day(s)	Start-End Time	Faculty	Price
YCD-438-1210	Allegheny Campus	4/8/2026	W	6:30 PM - 8:00 PM	COMMUNITY CULTURES LLC,	$51.00

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