In this class, we'll explore how to grow your own koji mold on rice and how to use koji in your everyday cooking. We'll taste an assortment of koji products like amazake (a sweet and creamy fermented rice drink) and an amazake chocolate pudding; shio koji and shio koji pickles, plus Tokyo's favorite tsukemono, known as bettara-zuke. Students will make their own Shio Koji to ferment at home.
This class is led by Karen Wang Diggs, a classically trained chef and nutrition consultant specializing in gluten-free baking and fermented foods. She is also the inventor of Kraut Source, a device that makes small batch lacto-fermentation super easy using mason jars.
All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old.
