The Art of Fermentation with Anton Vasev – Two-Day Culinary Course

Immerse yourself in the magic of fermentation – something so close to us, yet often forgotten and largely unfamiliar. Anton Vasev will open the door to the fascinating world of fermentation. He is the person behind a brand specializing in noble molds like Aspergillus oryzae (Koji) and Rhizopus oligosporus (Tempeh), as well as other fermentation techniques. Anton is also part of the team at Cosmos Restaurant and the founder of SO Ferments.

Course program:
Day 1: Introduction to Koji and hands-on preparation

• What is Koji – history, types, and products (A. oryzae, A. alamouri), including soy sauce, miso, shio koji, amazake, etc.

• What Koji does to ingredients – fermentation and enzymes

• Preparation of Koji rice – washing, soaking, cooking, cooling, inoculating with spores, incubation conditions, timing, and stages

• Tasting of pre-made Koji products – examples: miso pastes, sauces, amazake

• Tasting of Koji-infused Brazilian coffee

Day 2: Derivative fermentations and cooking with Koji

• Demonstration: Aging beef with Koji – technique, safety, tasting of already-aged cuts

• Preparation of BreadSO paste (Koji rice + sourdough bread, water, and salt)

• Tasting of Koji-infused coffee from El Salvador and Colombia

• Starter: Aged beef tartare with Koji – preparation, seasoning, plating

• Main dish: Miso-zuke fish (miso-marinated) with garnish

• Final tasting, Q&A session, feedback

Time: 13.11.2025 – from 16:30 to 21:30

14.11.2025 – from 16:30 to 22:00 

Location: Sofia, 24 Zhitnitsa St., Germa Base, 2nd floor

The voucher is valid for one participant.

This course is ideal for anyone looking to expand their culinary knowledge and skillfully use their kitchen. A unique gift experience for men, women, couples, families, and friends