Step into the world of koji, the quiet powerhouse behind some of Japan’s most distinctive flavors.
Made by cultivating koji mold on ingredients such as rice, barley, or soybeans, koji forms the foundation of many staples of Japanese cuisine, including miso, soy sauce, and sake. In this hands-on cooking experience, you’ll discover how this centuries-old fermentation culture continues to shape everyday Japanese food.
Your instructor will introduce the basics of koji and explain several types of koji-based seasonings, with a particular focus on shio koji — literally “salt koji.” Made by fermenting rice koji with salt, shio koji is prized for bringing out natural umami, adding depth of flavor, and tenderizing ingredients.
Then it’s time to put that knowledge into practice. You’ll prepare a complete meal featuring shio-koji chicken, seasoned vegetables, German-style potatoes with chicken oil, tofu and egg soup with wakame, and steamed rice.
After cooking, sit down and enjoy the meal while experiencing Japanese fermentation not simply as a tradition, but as part of everyday home cooking.
It takes place at NAGONOYA, a café on Endoji Street, one of Nagoya’s historic shopping arcades.
Meet at NAGONOYA, a long-established local café in Nagoya’s historic Endoji Shopping Street.
Meet at NAGONOYA, a long-established local café in Nagoya’s historic Endoji Shopping Street.
