31 Dec Making Shio-koji
Shio-koji is one of the simplest forms of Japanese fermentation using “Kome Koji” (malted rice). Made simply by adding salt and water to Koji. After a few days of fermenting on the kitchen counter, turns in to a flavorful condiment. A natural and nutritious flavor enhancer that can be used as a substitute of salt and broth. Shio-koji brings out the vibrant flavors of any ingredient especially when used for simple cooking with seasonal vegetables. We will share tips for successful preparation and some of our best recipes. You will each make a jar of Shio-koji to take home which will be ready to use in a week.
Choko & Sonoko will be sharing Introduction to Japanese Fermentation AND Making Shio-koji
