Join OurCookQuest founder Rich Shih and chef James Wayman for a koji double session workshop. The goal is to help you understand the fundamentals and versatility of this amazing ingredient to add flavor depth to your dishes.
The first block will cover a variety of applications. We will demonstrate how to make shio koji (umami marinade), bettarazuke (pickling paste) and amazake (a sweet rice drink) as well as how to use them in multiple ways to make your food more delicious. During the afternoon, we will learn the straightforward process of making basic rice koji using aspergillus oryzae (koji-kin) spores. We will cover incubator options and show you how to build two simple setups, one with an immersion circulator and the other with a cooler and inexpensive aquarium components. The subject of making koji with a variety of grains will be covered as well. At the end of the afternoon session, you will make your own shio koji to take some umami magic home.
Sunday, December 9
Yellow Farmhouse Education Center at Stone Acres Farm
$100 per person, lunch included.
10:30 - 12:30 ~ Umami Applications
12:30 - 01:30 ~ Lunch
01:30 - 03:30 ~ How to Make Koji