常滑焼の甕(かめ)で味噌を仕込む会/Miso making in Tokoname crock (November 26 Sun)
November 5, 2017
Make your own Miso&Donabe cooking Sunday lunch workshop
December 23, 2016
December 5, 2017
Mastering Koji&Sweet Shiro Miso class (糀づくりと発酵食：西京味噌編)
July 31, 2017
With much anticipation we host another class for serious enthusiasts who wants to take in traditional ferments into their everyday life. Koji maestro Marika tells you everything about Japanese mold, Koji-kin aka Aspergillus oryzae and many other molds that you should know.
The class is advanced but is suitable for these level of people:
- microbe enthusiasts - for those who want to learn about Koji and Japanese fermented food produced from it - for those who want to master how to make Koji from scratch till the end - for those who are interested in making Miso, Mirin, Shoyu, vigenar, etc - for those who want to introduce fermentation into your everyday life
In the practical part you will master:
- Prep of rice - Steaming - Mixing in Koji-kin - Transformation from rice into Koji at 24 hours mark - Cultivating Koji-kin by giving some hands - "De-Koji" at aroud 48 hours mark. Finishing Koji making and how to store it
As you might know Koji making takes +-48 hours. So this is a condensed workshop that you learn the whole process of 3 days in one day. I'll guide you through every step so you can do it at home if you wanted to. You wouldn't need a professional facility for this.
In the theoretical part, you will learn:
- Culture and history of Koji - How enzymes in Koji contribute to the fermentation - Technique to aim professional Koji making at home - Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc. - How Koji contributes to human health - How Japanese natural Sake brewery make their own Sake - Detailed temperature control of Koji on timeline
In the second part of the class, we will make Saikyo-Miso (Sweet white Miso) that can be ready in about 2 weeks unlike the other Miso that need 6-8 months or year to wait. We will use Koji that Marika specially prepares for this. Everyone takes the jar of Miso home, and let it ferment till ready at home. Shiro Miso is light and sweet Miso that's suitable for summer cooking. It can be used for soup, dressing, sauce, marinade, picking and more.
At the end of lecture (or during), you can taste many kinds of Koji-derived dishes.
Dat: August 4 (Fri) Time: 12:00-16:30ish Location: Malicafe in IJburg Cost: 70E Things to bring: potato masher