Koji Incubation Chamber Workshop

Immediately following a talk which explores the biology and domestication of koji, how it produces the enzymes that drive fermentation, its wide range of culinary applications, and practical methods for experimenting with it at home, participants are invited to a hands-on workshop where we’ll assemble simple koji incubation chambers. Each person will leave with their own chamber containing a batch of inoculated grain—already on its way to becoming fresh koji. We'll walk through the setup, discuss incubation conditions, and cover what to expect over the next 48 hours as the mold grows. This is a chance to apply what you’ve learned and begin experimenting with koji at home right away.

Led by Ike Taylor, chair of the Culinary Applications Committee.

Incubation chambers typically run for about $300–700, this DIY version can be done with your workshop fee. ALL the money collected goes towards the supplies, no profit is being made.