Demonstration ($20) from 10 to 11 a.m.; hands-on class ($95) from 1 to 3 p.m.
For centuries, Japanese cuisine has been dependent on a specific mold to produce miso, shoyu (soy sauce), and sake. This mold has a very formal name, Aspergillus oryzae, but to us, it’s simply called koji. Western chefs have finally discovered what Eastern chefs have already known — koji makes everything it touches taste delicious.
The demo will cover shio (salt) koji and a spicy shoyu koji, both super-simple marinades that are excellent on vegetables, meats, seafood or even tofu. Next you’ll learn all about amazaké, a non-alcoholic sweet sake drink that’s thick and creamy, and a simple overnight koji pickle that tastes amazing. There will be plenty of tastings and a handout filled with instructions and recipes.
In the hands-on class, you’ll make shio koji and spicy shoyu (soy sauce) koji; amazaké, which can be flavored with ginger, pureed berries or even chocolate; and koji pickle — you’ll be sent home with a batch to ferment overnight.
Instructor Yoko Maeda Lamn is a Los Angeles County-certified master food preserver and an instructor at the Institute of Domestic Technology.
This class is a collaboration between the JACCC and the Institute of Domestic Technology.
Visit http://JACCC.org/culinaryarts for tickets.