31 Dec Japanese fermentation
An introduction to traditional Japanese fermentation to experience the simple and fascinating world of fermentation using “Kome Koji” (malted rice). Koji is the essential element of Japanese Cuisine used for making Shoyu, Miso and Mirin. We will share traditional and modern fermentation methods in the kitchen. 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 sweets. Shio-koji is a flavorful condiment that substitutes salt and broth which brings out the vibrant flavors of any ingredient.
Choko & Sonoko will be sharing Introduction to Japanese Fermentation AND Making Shio-koji
