Koji and Beyond: Fermentation Mastery with Chef Black
Join Chef Phanuphon “Black” Bulsuwan, the creator behind Blackitch Artisan Kitchen in Chiang Mai, for an exciting exploration of fermentation. Chef Black is known for his unique approach to using local ingredients and sustainable techniques, and he’s passionate about sharing the power of fermentation in modern cooking. “When used properly, fermented foods can actually be very beneficial,” says Chef Black. “The fermentation process can even turn waste from the kitchen into something valuable and reusable.
Course Schedule
| Class Date | 22 February 2025 |
| Class Session | 1 Day Class |
| Class Hour | 09:00 - 16:00 |
| Total Hours | 6 hours |
| Class Capacity | 16 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | Thai with English Translation |
| Suitable For | People interested in the art of fermentation. |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What you will learn :
- Gain insight into Lactofermentation, and learn how it creates rich, complex flavours.
Koji and Beyond: Fermentation Mastery with Chef Black
- Koji: A vital element in Japanese cuisine, used to ferment and sweeten many foods
- Mother of Vinegar: The base for creating traditional vinegars.
- Umami Liquid: Enhance the savoury profile of your dishes.
- Koji Syrup: A unique blend of sweetness and umami.
- Kombucha Varieties: Craft your own refreshing fermented drinks.
Lecturers (Explore the Chefs biography below)
Booking Deadline
15 February 2025
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