Let's make 2 types of Koji(126)

Fermented seasonings that are increasingly used not only in Japan, but also by famous restaurants and chefs around the world.

It's the season when onions and tomatoes are delicious!

Why don't you make your own seasonings using koji such as onions and tomatoes using Japanese koji bacteria using vegetables?

You should be able to feel the usual food more delicious.

This lesson will be presentedby the fermented food sommelier akkie.



It's a 50-minute course.

You make 2 kinds (onion koji and Italian koji.

After it is finished, I will introduce a recipe using two kinds of koji.

(2 minutes) Opening

(10 minutes) What is koji?

(5 minutes) The history of koji

(5 minutes) About fermented foods in the world and Japan

(7 minutes) Onion koji making

(8 minutes) Italian koji making

(8 minutes) Introduction of recipes using 2 types of koji

(5 minutes) Question and answer

I will inform you of the materials 2 days before the event.



Fermented foods also have a very good effect on the intestines. These two kinds of types koji are delicious and also good seasoning for my body.

This koji is a single item, and by combining it, the cooking will be easier and more delicious. If you have experienced cooking, you can get an improved effect if the ingredients and seasonings are delicious, I would like you to try it.

I think it the range of dishes should also expand.

I look forward to your participation.