Fans of fermented products like sauerkraut, kimchi, beer, and kombucha will love this Cooking with Koji Class! Koji is a fermented ingredient that helps keep our body healthy, promotes gut health, and prevents us from getting sick. It is made from cooked rice, soybeans, or a combination of the two, which are inoculated with a special culture. This versatile ingredient can be used in so many ways. In this Cooking with Koji Class, you’ll learn to make several dishes with koji, including sanshoku donburi (“3-colored bowl” consisting of chicken, egg, and green vegetables), miso soup, and koji pudding.
If you have ever heard of koji, you probably know that this little ingredient plays an essential role in the production of Japanese sake (also known as “nihonshu” or “rice wine”). But did you know that it can also be used in miso soup, to tenderize meat, and to make pickles? Learn all about this, and more, in the Cooking with Koji Class! After the class, you’ll also have a chance to see the local area, visiting a nearby temple or shopping street. This will give you a taste of the community in a more residential area of Tokyo.
One water bottle
Borrow an apron and cooking tools
All ingredients are provided
Meeting Point and Meeting Time
The meeting location is at Chitose Funabashi Station (Odakyu Line). The host will meet you by the red postal box outside of the ticket gate and will walk you to the cooking class location (an 8-minute walk from the station).
The cooking instructor has a 12-year-old chihuahua named Colin at her house to welcome you! He will stay in another room during the cooking class, but he is very friendly and sweet.