Title: Koji Workshop | JCCNC | OCT 4 (formerly Sept 13) | SF
Location: 1840 Sutter Street San Francisco, CA 94115
Link out: Click here
Description: The San Francisco Chronicle called koji “The New Secret Ingredient”.
“Traditional Japanese Koji Turns Into Versatile Seasoning” – SFGate
You can use shio-koji to pickle, tenderize and marinate foods – just like salt, but it has half the salt content and nourishing as miso, and aids in digestion. In this class, we will make the shio-koji from scratch. We will cook a variety of dishes, using shio koji. The tasting menu will consist of summer vegetable soup, assorted mushroom rice, koji salmon tartare with chives, grilled chicken, fresh quick pickles and a Japanese agar dessert. You will take home the shio-koji to finish fermenting at home.
Workshop Price:$95 – includes all ingredients and tools.
The workshop is three hours.