Cooking with Koji Class in Tokyo

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.