31 Dec Art of Japanese Fermentation
An introduction to traditional Japanese fermentation. I will teach how to make the 2 most simple fermented foods using “Kome Koji” (malted rice). Amazake, a mixture of Koji, rice and water magically turns in to a sweet creamy porridge in a few hours is packed with nutrients that boosts immunity, promotes healthy digestion and nourishes the body and skin. Amazake can be used as a healthy sweetener for smoothies and simple sweets. Shiokoji is made simply by adding salt and water to Koji. After a few days of fermenting turns in to a flavorful condiment that substitutes salt and broth which brings out the flavors when used for simple cooking with seasonal vegetables.
Choko Yamaguchi will be sharing Art of Japanese Fermentation.
