Tofu and fermentation – from soy to fermented delights

At the workshop, we will explore the entire process of making tofu – from raw soybeans to various fermented products. The program combines the preparation of fresh tofu with its further fermentation according to two principles: lactic acid and enzymatic.

First, we will make soy milk from raw soybeans, from which we will prepare tofu, and then get it ready for further fermentation. From the same base, we will create four different products: tofu in brine and tofu cream (lactic acid fermentation) and shio koji tofu and tofu with miso paste (enzymatic fermentation). Each participant will independently prepare approximately 1 kg of tofu.

The pulp that results from straining the soy milk (okara) will be stored and frozen for a future miso paste workshop. After one week, when the fermentation is complete, we will meet again and present the prepared products on a tasting plate, comparing the flavors, textures, and aromas of the different fermentations.

At the workshop, you will gain knowledge about making fresh tofu, understand the differences between fermentation processes and their impact on taste, texture, and food preservation. You will also learn the basic principles of hygienic practices in fermentation and ways to present and incorporate fermented products into everyday meals.

Fermented tofu can resemble various types of cheese in taste and texture, as proper fermentation develops a rich umami flavor and complex aromas. Even okara, which often ends up as waste, is a valuable ingredient – rich in fiber and protein and very suitable for further fermentation.

Workshop dates

The workshop will take place on Thursday, April 9, 2026, from 5:00 PM to 8:00 PM in the Food Lab. One week later, on Thursday, April 16, 2026, from 5:00 PM to 6:00 PM, you will be able to collect the tofu you made at the workshop.

About the mentor

The workshop will be led by Juš Mejaš, head of the Food Lab.

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The gathering of participants is 15 minutes before the start of the program in the entrance lobby of Center rog. Please store your personal belongings in the lockers that will be shown to you by the mentor. Do not be late for the program, as this disrupts the working process. In case of lateness, entry to the lab unfortunately cannot be guaranteed.

The program takes place in Slovenian, unless stated otherwise.

The program is intended for participants older than 14 years, unless stated otherwise.

In case of cancellation, we will inform you two days before the planned start.

If you cannot attend the program, participation fees are not refunded, and the term cannot be exchanged. You can transfer your participation to another person, about which please inform us at least 24 hours before the start at kuhanje@center-rog.si

We look forward to your company and to creating together!