Cooking 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