$20 JACCC MEMBER | $25 GENERAL
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 shoyu (soy sauce) koji, both super-simple marinades that are excellent on vegetables, meats, seafood or even tofu. Next you’ll learn all about amazake, a non-alcoholic sweet sake drink that’s thick and creamy and a simple overnight koji pickle that tastes amazing. There will be plenty of tastings and a handout filled with instructions and recipes.
Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology.
This class is a collaboration between the Japanese American Cultural & Community Center and the Institute of Domestic Technology.