Koji is the culture that is used to promote fermentation in Japanese staples such as soy sauce, tamari, miso, saké and vinegar. It is made from steamed rice that has been inoculated with koji spores. When used in cooking, the enzymes in koji break down food proteins to produce amino acids. These amino acids are responsible for creating umami, a natural richness in glutamate that makes food taste delicious. This series of cooking classes will teach you how to use koji products in your cooking!
*marinated tofu is like real cheese!!
●Bruschetta with shio-koji marinated vegetables
●Chia seed pudding with ama-koji
●Blanched vegetables with shio-koji dressing
●Seasonal miso soup
*You can also purchase soramame's koji products on the day. Participant special :1 for $7 or 3 for $20
-Dates: Sun 01, Mon 02 February (1 day class)
-Time: 11:00am-14:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $90pp (incl. ingredients and equipment, recipes, a sit down meal and healing tea)
-Class size: 2-6 people
-Bring your own apron
*If you have any food allergies or dietary requirements, please let us know when you are booking.