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