Japanese Fermentation with Katerina Lazareva Saturday 10 October

Saturday 10 October

Discover the beauty and wisdom of Japanese fermentation through the ancient craft of miso making.

For centuries, Japanese households have practised fermentation not simply as a way to preserve food, but as a philosophy of living—one that values patience, seasonality, nourishment and deep respect for ingredients. At the heart of this tradition is koji, often called Japan’s national mould, a remarkable ingredient that quietly transforms humble produce into foods of extraordinary flavour and nutrition.

Join fermentation chef and educator Katerina Lazareva of All Things Cultured for an immersive, hands-on workshop exploring the art and culture of Japanese fermentation and the ancient practice of making miso.

Over four inspiring hours, you’ll learn how koji works, why fermentation has long been central to Japanese cooking and wellbeing, and how these time-honoured techniques can be adapted to our own kitchens using local, seasonal ingredients.

Together, we’ll create two unique styles of miso: a traditional legume-based miso and an innovative vegetable miso made from roasted seasonal produce. You’ll also make shio koji, one of Japan’s most treasured pantry staples, celebrated for its ability to deepen flavour, tenderise ingredients and bring extraordinary complexity to everyday cooking.

Throughout the day, Katerina will share a collection of her own handcrafted ferments, including unusual misos and her innovative “no-soy” sauces made from ingredients often considered waste, such as beetroot peels and coffee grounds.

This workshop is an invitation to slow down and reconnect with one of the world’s most beautiful food traditions—one that teaches us that transformation takes time, that nothing need be wasted, and that some of the most nourishing foods are created through patience and care.

During the workshop you will:

• Discover the history and cultural significance of Japanese fermentation.
• Learn the fundamentals of koji and how it transforms flavour and nutrition.
• Make a traditional-style miso and a seasonal vegetable miso.
• Prepare your own jar of shio koji.
• Taste a range of innovative ferments and sauces.
• Gain the confidence to continue fermenting at home.

You will take home:

• Two jars of miso in their early stages of fermentation.
• One jar of shio koji.
• Recipes and practical knowledge to continue your fermentation journey.

About Katerina

Katerina Lazareva is a fermentation chef, educator and founder of Byron Fermentary and All Things Cultured. Her work focuses on zero-waste, closed-loop fermentation systems that transform whole ingredients—including peels and by-products—into nutrient-dense, flavour-rich foods. With more than a decade of experience in professional kitchens and years of teaching fermentation, Katerina brings a deeply practical and creative approach to the art of preserving food.

We look forward to welcoming you to this very special day of learning, making and sharing.

The class runs from 10:00am to 2pm and Katerina and the team at Moonacres look forward to seeing you soon.