When:
February 24, 2017 @ 6:00 pm – 8:30 pm
2017-02-24T18:00:00-08:00
2017-02-24T20:30:00-08:00
Where:
JCCCNC
1840 Sutter Street
San Francisco, CA 94115
USA
Cost:
$85 JCCCNC Members / $95 General Public
Contact:
JCCCNC Programs Department
(415) 567-5505

Koji 2017 flyer copyCooking with Sonoko Sakai: Japanese Fermentation – Koji Workshop


Friday, February 24
6:00 p.m. – 8:30 p.m.
Instructor: Sonoko Sakai
$85 JCCCNC Members
$95 General Public

LA-based food writer Sonoko Sakai, author of Rice Craft, returns to the JCCCNC to teach how to make a complete four course meal using Japanese probiotic and ancient cooking ingredient, Koji – fermented rice. Make shio-koji and take it home with you! (Participants should bring a 16 oz. container with lid).

  • Medley of Mushroom Rice
  • Crispy Tatsuta-Style Fried Chicken Bites
  • Daikon Radish and Shitake Mushroom Stew
  • Turnip, Celery and Cucumber Pickles
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