In this course you’re being introduced to the cultural, culinary and technical aspects of the Japanese art of koji fermentation. Koji is cooked rice and/or soy beans that has been inoculated with a fermentation culture called Aspergillus oryzae. It is used to make popular Japanese foods like soy sauce, miso, mirin, amazake and sake. In our course you’ll learn about koji, about the different kinds of miso, how to use miso in your cooking and how to ferment your own miso. The second part of the course is all about amazake, the traditional sweet, low-alcohol Japanese drink made from fermented rice. We teach you how to make it at home with koji rice and how to use it in smoothies, ice creams and in salty dishes. You will get a recipe booklet to take home. Throughout the course you’ll get to taste a variety of dishes made with miso and amazake, from miso dips to amazake ice cream.
This course is being taught by Asako Sakai, a Japanese fermentista living in Zurich. She is also a certified Kushi Macrobiotic Concierge.
Length and cost
This course lasts 2-2.5 hours and costs CHF 90. The course language is English.
‚Asako’s Miso workshop was full of magic. The magic of the mold Aspergillus Oryzae that transforms so many foods into completely new products. The magic of all the delicious foods and drinks we were able to taste. And the magic of Japan that was in the air thanks to Azako’s background and experience.‘ Franziska (2019)