Cooking and Preserving with Koji 

At Preserved.

For thousands of years, the Japanese have used koji, a kind of rice mold, to make everything from sake to soy sauce. More recently, Japanese chefs discovered that when you mix koji with salt and allow it to ferment — thus making shio koji — you wind up with this super-powerful condiment that’s capable of tenderizing meat and adding a boost of umami to a wide range of dishes. At this workshop at Preserved (5032 Telegraph Ave., Oakland), you can learn how to use the ingredient that some forward-thinking chefs have touted as “the new MSG” in your own home cooking. Umami Mart co-owners Yoko Kumano and Kayoko Akabori — Oakland’s resident authorities on all things Japanese — will be your instructors. Tickets are available via Eventbrite.com.

Comments

Subscribe to this thread:

Add a comment

Anonymous and pseudonymous comments will be removed.

Latest in Food Event Pick

Author Archives

Most Popular Stories

Food & Drink Blogs

Food & Drink -

At One Zo, Boba Is Made Before Your Eyes

Food & Drink -

Inside UC Berkeley’s Food Pantry

Food & Drink -

Direct Action Burritos

More from the Blogs

Special Reports

Fall Arts 2018

Our Picks for the Best Events of the Fall Arts Season

The Queer & Trans Issue 2018

Stories about creating safe spaces in the Queer and Trans community.

© 2018 East Bay Express    All Rights Reserved
Powered by Foundation