Thursday, Octber 29, 2015 from 6:30pm-8:00pm
Koji (rice inoculated by Aspergillus oryzae) is a key factor in making primary ingredients in Japanese cuisine, such as miso, shoyu and sake.
Join Yoshinori Tanaka and Koichi in this workshop demonstration to learn the 48-hour-long process of home-made Koji using common kitchen tools. Gain additional insight on the best uses of Koji in cooking and beverage brewing. Koji spore, imported from a Koji maker in Japan, will be provided to take home and so you can grow your own!