Workshop with Markus Shimizu

During the workshop we will explore the world of fermentation, of microbes and their function to transform properties of organic material. In particular we will work with the mold called Koji which is widely used in Japan to make sake, miso and soy sauce among other ferments.

The workshop takes place as part of the Fall 2019 Critical Practices Intensive Month curated and designed by Raed Yassin.