Cooking with Koji Lecture & Workshop
To celebrate our Ishikawa Fair 2020, we have a special guest, Yuka Kokon, Koji Cooking Specialist, from Kanazawa. Koji is a Japanese ingredient that is rice inoculated with Aspergillus Oryzae to form a fermenting malt. Koji is the key ingredient of the Japanese main staples; soy sauce, miso, and sake.
In this workshop, Yuka will be lecturing the properties and benefits of cooking with Koji, followed by a demonstration cooking a course of dishes for the group to enjoy for dinner. Keen participants are welcome to join the cooking with Yuka.