Koji Crafting @ Japanese American Cultural & Community Center - JACCC, Los Angeles [13 August]

Koji Crafting


116
13
August
10:00 - 15:00

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Japanese American Cultural & Community Center - JACCC
244 S San Pedro St, Los Angeles, California 90012
KOJI CRAFTING

SUNDAY, AUGUST 13
DEMONSTRATION • 10–11 AM • $20
HANDS-ON CLASS • 1–3 PM • $95
JACCC GARDEN ROOM

For centuries, Japanese cuisine has been dependent on a specific mold to produce miso, shoyu (soy sauce), and sake. This mold has a very formal name; Aspergillus oryzae, but to us, it’s simply called koji. Western chefs have finally discovered what Eastern chefs have already known, koji makes everything it touches taste delicious.

The demo will cover Shio (salt) Koji and a Spicy Shoyu (soy sauce) Koji, both super-simple marinades that are excellent on vegetables, meats, seafood or even tofu. Next you’ll learn all about Amazaké, a non-alcoholic sweet sake drink that’s thick and creamy and a simple overnight Koji Pickle that tastes amazing. There will be plenty of tastings and a handout filled with instructions and recipes.

In the hands-on class, we’ll make Shio (salt) Koji and a Spicy Shoyu (soy sauce) Koji, both super-simple marinades that are excellent on vegetables, meats, seafood or even tofu. Next we'll make Amazaké, a non-alcoholic sweet sake drink that’s thick and creamy begging to be flavored with ginger, pureed berries or even chocolate. We’ll also make a Koji Pickle, sending you home with a batch to ferment overnight at home.

Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology.

This class is a collaboration between the Japanese American Cultural & Community Center and the Institute of Domestic Technology.

Visit JACCC.org/culinaryarts for tickets.
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