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!
●Hearty Casserole with Shio-koji
●Tofu “Dengaku” with Tamari-koji
●Cous cous and beetroot salad with Shio-koji dressing
●Ama-Koji and Maccha latte
-Date *All 1 day class
Sun 04, Mon 05 June
Sun 02, Mon 03 July
Sun 06, Mon 07 August
-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
[Spring menu] *dates will be advice soon!
[Summer menu] *dates will be advice soon!
*You can also purchase soramame’s koji products on the day. Participant special :1 for $8 or 2 for $15
*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.