We welcome you to join us for our first double session koji workshop of 2020. The goal is to help you understand the fundamentals and versatility of this amazing ingredient to add flavor depth to your dishes. The first block will cover a variety of applications. We will demonstrate how to make shio koji (umami marinade), bettarazuke (pickling paste) and amazake (a sweet rice drink) as well as how to use them in multiple ways to make your food more delicious. During the afternoon session, guests will learn the straightforward process of making basic rice koji using aspergillus oryzae (koji-kin) spores. We will cover incubator options and show you how to build two simple setups, one with an immersion circulator and the other with a cooler and inexpensive aquarium components. The subject of making koji with a variety of grains will be covered as well. At the end of the afternoon session, you will make your own shio koji to take some umami magic home.
10:30 – 12:30 ~ Umami Applications
12:30 – 01:30 ~ Inspired Lunch (Menu forthcoming with meat and vegetarian options)
01:30 – 03:30 ~ How to Make Koji