Since ancient times, rice has been the most important crop in Japan. Every village had a shrine where people would go to pray for a good harvest and good health. Where there was a shrine, there was a koji-maker, who used the koji mold to ferment rice, wheat and soy beans to produce such Japanese staples as sake, soy sauce, miso, rice vinegar, and amazake (a fermented rice drink). Amazake is traditionally served at the shrines during new years and throughout the year to promote health.

With the industrialization of koji based products, artisanal koji makers have dwindled to about 1000. In the last few years, Myoho Asari of Saiki Kojiya has led the educational outreach about artisanal koji making traditions directly to Japanese cooks and chefs, who are now driving the renaissance in koji fermented foods.

This workshop will teach you how to make the following foods:
• Koji cucumber pickles
• Tamago koji omelet
• Salmon cakes
• Koji soup with chicken balls
• Onigiri (rice balls) with koji sesame seeds
• Mixed berries with koji

$75 members, $85 non-members. RSVP early, 25 students max.