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!
Sun 19, Mon 20 March Finish
Sun 02, Mon 03 April Fully Booked
Sun 07, Mon 08 May Vacant
Sun 04, Mon 05 June Vacant
Sun 02, Mon 03 July Vacant
Sun 06, Mon 07 August Vacant
[Spring menu] *dates will be advice soon!
[Summer menu] *dates will be advice soon!
●Brown rice with black bean
●Tamari Koji marinated roasted winter vegetables
●Tamari Koji marinated tofu
●Coleslaw with Shio Koji dressing
●Seasonal miso soup
●Ama Koji oat pudding
*You can also purchase soramame’s koji products on the day. Participant special :1 for $8 or 2 for $15
-Time: all classes 11:00am-14:00 (incl. sit down lunch)
-Venue: Soramame Kitchen, 7-8 mins walk from Bondi Junction Station.
-Fee: $98.00 pp (incl. ingredients and equipment, recipes, a sit down meal, healing tea and 135ml SHiO KOJI)
-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.
*This is a hands on cooking class, so we ask that you remove any hand jewellery and may ask you to wear gloves if you have nail art.
*We will advise you of the exact address once your booking has been confirmed.