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Discover Shio Koji Enhance The Taste of Your Food
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Discover Shio Koji Enhance The Taste of Your Food
Let's make homemade Shiokoji!

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"Shio" is salt. "Koji" is rice that has been inoculated and aged with the Aspergillus oryzae
spore, and is what gives many Japanese condiments their deep flavor and umami. So many
of the well-known Japanese condiments rely on the transformative effects of koji and its enzymes. The natural production of soy sauce, miso, amazake, sake, mirin would not be possible without koji.
Shio Koji is basically salt and rice that has been mixed and fermented to the point that
it itself becomes a condiment itself. Shio koji has a wide range of benefits, practical
uses, and can be easily made into a go-to condiment for chefs working with any style of cuisine.

Shio Koji's effects on food:
Improves nutrition
Increases ease of digestion
Increases umami and sweetness
Food is able to be preserved for longer periods of time

This workshop will cover:
How to make shio koji(demonstration + hans on)
How to use shio koji for cooking ( demonstration)
Tasting of different kind of shio koji dishes

Date: September 28 (Sat) 6 pm - 8 pm
Fee: $40

Contact: RESOBOX
Phone: 718-784-3680

41-26 27th Street,
LIC, NY 11101 USA

Instructor  Natsuko yamawaki (Traditional Japanese Macrobiotic Chef)
Natsuko Yamawaki
After studying nutrition and Macrobiotic cuisine in Japan and the United States, Natsuko worked as a chef at Macrobiotic restaurants. She currently provides lectures, workshops and cooking classes. She has recently started her own company, Hakkoan, and is creating new recipes offered at Aki on West 4th restaurant. She is currently focused on expanding her product line of Koji-based fermented foods.



41-26 27th street,
LIC, NY 11101
United States



Wheelchair Accessible: Yes!



Sue K.
New York, NY United States
Sep 23, 2013 8:26 AM
Rena S.
New York, NY United States
Sep 21, 2013 8:47 PM
Melinda H.
New York, NY United States
Sep 02, 2013 7:06 PM
Melinda H.
New York, NY United States
Sep 02, 2013 7:06 PM

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