Koji Crafting

Koji Crafting

KOJI CRAFTING

SUNDAY, AUGUST 13
DEMONSTRATION • 10–11 AM • $20
HANDS-ON CLASS • 1–3 PM • $95
JACCC GARDEN ROOM

For centuries, Japanese cuisine has been dependent on a specific mold to produce miso, shoyu (soy sauce), and sake. This mold has a very formal name; Aspergillus oryzae, but to us, it’s simply called koji. Western chefs have finally discovered what Eastern chefs have already known, koji makes everything it touches taste delicious.

The demo will cover Shio (salt) Koji and a Spicy ...

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3 attendees (None invited)