Let’s make homemade Shiokoji!
Enhance the taste of your food!
“Shio” is salt. “Koji” is rice that has been inoculated and aged with the Aspergillus oryzae
spore, and is what gives many Japanese condiments their deep flavor and umami. So many
of the well-known Japanese condiments rely on the transformative effects of koji and its enzymes. The natural production of soy sauce, miso, amazake, sake, mirin would not be possible without koji.
Shio Koji is basically salt and rice that has been mixed and fermented to the point that
it itself becomes a condiment itself. Shio koji has a wide range of benefits, practical
uses, and can be easily made into a go-to condiment for chefs working with any style of cuisine.
Shio Koji’s effects on food:
☆ Improves nutrition
☆ Increases ease of digestion
☆ Increases umami and sweetness
☆ Food is able to be preserved for longer periods of time
This workshop will cover:
☆How to make shio koji(demonstration + hans on)
☆How to use shiokoji for cooking (demonstration)
☆Tasting of different kind of shio koji dishes
Dinner (Shio-Koji dishes made by Chef Natsuko and Sake) will be served at the end of the class!!
Natsuko Yamawaki (Traditional Japanese Macrobiotic Chef)
After studying nutrition and Macrobiotic cuisine in Japan and the United States, Natsuko worked as a chef at Macrobiotic restaurants. She currently provides lectures, workshops and cooking classes. She has recently started her own company, Hakkoan, and is creating new recipes offered at Aki on West 4th restaurant. She is currently focused on expanding her product line of Koji-based fermented foods.
Saturday, September 28, 2013 6 pm – 8 pm (Doors open at 5:30 pm)
$40 (including Shio–koji kit provided by Ozeki)
41-26 27th Street,
LIC, NY 11101 USA
Photo from the Event