What is koji? Koji is a rice mold used in fermented foods such as soy sauce, miso, and sake, which are all essential to the Japanese diet. Koji contains more than 30 types of enzymes, and many vitamins, including from the vitamin B group. It is a food that helps regulate one's intestinal health and it also boosts immunity. Enzymes break down the starch and protein in food to produce amino acids, which soften food and at the same time bring out its sweetness. Koji is also full of “umami” flavors.
We will make salt koji, which is easy to make, and onion salt koji, which can be used in cooking as a natural veggie stock. In addition, a few simple dishes that use salt-koji and onion-salt-koji will be introduced. Participants at this workshop will also make sauces and dressings using salt-koji that can be easily stocked and used.
At the end of the workshop, participants are welcome to celebrate with a fermentation bon dance (bon is pronounced bone) around the salt-koji that has just been made.
Finally, the salt koji made at the workshop will be fermented for several days, and then cooked and eaten at the closing party on the last day of the VBC.