The two-day Workshop held at the Metropolitan auditorium on the subject of Garum and Koji enjoyed very high attendance and outstanding success. Participants had the unique opportunity to explore and deepen their knowledge of the world of garum and the koji fungus through innovative techniques that combine culinary tradition with modern creativity.
Through hands-on applications and tasting sessions, we discovered how these techniques can be used to enhance flavour and create umami, inspiring the development of unique culinary creations.
We would like to sincerely thank our instructor, Mr. Dennis Ekisola, for the wealth of knowledge he shared with us, and we look forward to seeing how participants will incorporate their own ideas into their future gastronomic explorations.
