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THE UMAMI WORKSHOP: Learning to make Dashi / Koji with Sonoko Sakai

Learn to make a complete meal with Sonoko Sakai, using two natural Japanese seasonings, dashi and shio-koji. Dashi is the umami rich stock that is used to season Japanese soups and dishes. Koji is a rice mold that has been used in Japan to ferment sake and shoyu for hundreds of years. There will be a cooking demonstration of four dishes, using dashi and shio-koji.

Tentative Menu:
Suimono soup with spring vegetables
Grilled koji salmon with pickled young ginger
Dashi maki Tamago (egg omelete) with chives
Takikomi gohan (steamed rice and with koji marinated mushrooms)
Koij marinated turnip and dried apricot pickles

Students will make their own batch of shio-koji to take home.

Sonoko Sakai is the founder of Common Grains, a project dedicated to providing a deeper understanding and appreciation for Japanese food and culture. For more information please visit the website:http://commongrains.com.

To ensure a class running at SHED, we must fulfill a minimum requirement of attendees.
If you are thinking to take a class, purchasing a ticket prior helps us keep consistent and quality classes on our events calendar.
This class requires 7 sign ups.

Thank you for your interest!