Koji rice is a key ingredient for making sake.  This workshop will cover how to make koji rice & how to use it for cooking.  

Recipes to share include: 

-Amazeke (sweet non-alcohol sake for drinking and as a sweetener). 

-Classic pickle-base called “358” by mixing rice and salt with koji rice

-Shio-koji (salt mixed koji rice)

-Onion-koji (grated onion, salt and koji rice, umami-rich seasoning)

-Koji marinated-fish/ mushroom

Marinade/Pickling with koji takes a few hours to overnight, or much longer. Everything will be marinated ahead of time for the class to taste.

Your tasting plate includes: 

-Shio-koji marinated tofu  (v)

-Pumpkin soup seasoned with onion-koji (v)

-A few kinds of vegetable pickles made from a 358-pickling & shio-koji. (v)

-Sesame dipping sauce made from amazake, noodle will be served together (v)

-Koji cured salmon (or Koji cured mushroom) & salad with koji dressing

-Dessert made with amazake and berries