Demo: how to make sake at home: Watch and learn how you can make sake at home using koji, rice, yeast, and water within one week.  If you’ve ever tried making kombucha, wine, beer or sourdough bread, you know how fun it is to watch invisible cultures grow and make something we enjoy drinking or eating. (In fact fresh sake-lees can turn into something like a sourdough starter)  Unlike most store-bought sake, the sake we’ll learn to make in this class is nama-zake, unpasteurized: refreshing, smooth and simply the best for tasting and for health benefits. 

What you’ll learn:

-Sake fermentation process & the role and character of each ingredient

-2 ways of making sake at home; starting the alcohol fermentation by using dry yeast or cultivating natural yeast

-The difference between sake-making at home and by professional breweries

-How to create your own sake recipe

-How to make bubbly sake, and more!

You’ll get to taste my Foodstory studio-made sake made with recipe variations, like:

-Using organic fig for taking natural yeast vs. dried yeast (for bread, for sake) 

-Store bought koji (white) vs. sake-koji (green)

-Sencha-nigori and sparkling sake

Prerequisite: Understanding the basic knowledge of alcohol fermentation

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

Online cooking class introducing three uniquely different, delightful dumplings:

• Gyoza,

• Southern China (Yunnan) inspired dumplings topped with a mixed herb salad,

• Curry-mango dumplings with pickled red onion.

We’ll send you a shopping list and recipes 10 days before the event date. We’ll also ask you to do some prep work in advance.

Have you ever wondered how bakers are decorating cookies so smoothly, so perfectly? Maybe you’re curious to try out these techniques, but it can be messy without a proper guidance. Why not learn the basic techniques to advance skills in a half-day class from an experienced professional, and bring your cookies home to surprise your friends and family?