All bookings on the North Sydney Community Centre site here

March 17th 1-4.30pm, after market day!

Curing the Japanese Way  - explore the use of the Japanese culture, shio koji, to cure beans, vegetables, fish and meat.  A demonstration class to explore and better understand where fermented foods fit in a wholefood life and how they support our overall wellbeing. Today will be for familiarising yourself with the Japanese ferment koji (a beneficial fungi used in the making of miso, sake, soy sauces, rice vinegar and mirin). Experience using shio koji to quickly and simply cure vegetables, fish and meat and make delicious dressings. Koji transforms proteins, softening and sweetening them and rendering them to delicious nutritiousness. Take home notes, recipes and a little shio koji to get you started at home. Well suited to the omnivorous and the gluten intolerant.

image of koji, from the web

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What you will learn
  • About wild fermentation and why it is of value
  • How to create ferments from raw ingredients
  • How to use fermentation for delicious sweet and savoury results
What you will get
  • Comprehensive notes and recipes
  • Cultures to take home
  • Delicious tastings of all the ferments taught

What to bring
  • An open heart and mind
What to wear



Food by Holly Davis

Vendor since 2013

I am a Sydney based, chef, author and educator with a passion for the freshest, most locally grown, biodynamic, and organic produce. I cook respecting the traditions that help to maximise nutrient values and digestibility of the dishes made. I have been doing so since I co founded Iku Wholefoods in 1985

Lacto-fermentation is an art I adore, practice and love to teach. I believe that cooking is an alchemic art form, not an exact science. I made my first batch of pickles at the age of 15 which has provided me with over 40 years of experience to impart. 

I run wholefood cooking classes in Australia and the UK. My aim is always to educate and inspire people to eat in accordance with their needs and the season. I am also a caterer and work as a food coach with individuals looking to make dietary changes.

Whenever I am presenting, teaching, catering or working as a private chef, I am always an impassioned speaker on the benefits of sustainable whole food and organic and biodynamic farming practises.

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Cancelation & Refund Policy

Our cancellation policy: Just like a concert or theatre ticket, if you are unable to come to class, the cost is not refunded, however you are welcome to send someone in your place. Under certain circumstances, with sufficient notice, a credit may be given for another class (This will be at the providers discretion and subject to the availability of other classes).

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