3 days intensive koji class “Everything about koji”
Objective
To be able to make koji confidently
To be able to use koji most efficiently
To understand the nature of koji
To make mirin using authentic method
Date/Time
27 Nov (Mon) 10.30am –
28 Nov (Tue) 2.00pm –
29 Nov (Wed) 2.00pm –
Each session last around 3 hours
Venue
38 Southover
Woodside Park
London N12 7ES
7 min walk from woodside park station, northern line (Zone 4)
No parking restriction
Contact : 07900 261 482 / info@thekojifermenteria.com.
Syllabus
1st day
Koji making
- Koji introduction
- Purpose of koji making
- Ingredients
- Recommendation for tools and equipments
- Procedural details for koji making for day 1
2nd day
Koji making
- Procedural detail for koji making for day 2
- Growing stages of koji
- Controlling enzyme balance
Fundamentals
- Three reasons why koji attracts people so much
- Microbes and enzymes
- Enzymes and human & food application
- Optimum setting for enzyme action
- Examples of Amylase/Protease/Lipase in action
Application
- Case study: Traditional Japanese ferments
- Short term application
o Shiokoji (recipe, mechanism and variation)
o Amazake (recipe, mechanism and variation)
Western interpretation of koji
Carrot salad with yoghurt and Cinnamon
Cougette salad
Pasta alla Norma
Overnight oats
3rd day
Koji making
- Procedural detail for koji making for day 3
- Consideration on growing koji on different substrate (rice, barley, soybean, vegetable)
Mirin making Experience
Mirin is one of the staple ingredients in Japanese cooking along with miso, shoyu and sake, and often translated as “sweet rice wine (sake)”. However, there is much more to it than than just a “sweetened sake”. It has wonderfully deep aroma with rich complex sweetness which is like nothing else. Mirin is known as a Japanese condiment to give dish elegant sweet touch (Teriyaki for example), but it is also a wonderful choice for digestif.
Mirin’s standard is not so strictly defined compared to miso and shoyu (they are regulated under different laws in Japan) and, because of this, there are a vast difference in quality in mirin product available in the market which is causing a confusion in the perception of mirin even among Japanese.
In this workshop, we are making authentic mirin (my favourite!) using koji made in this workshop, steamed glutenous rice and vodka. It is stable and failsafe fermentation (because of high alcohol percentage of vodka) and variation depending on who make it is minimum! Examples of how to use it is also explained and demonstrated.
Japanese interpretation of koji
Bento box with elements prepared with koji condiments, miso soup and miso ice cream will be provided
Asparagus Goma-ae
Red pepper Okaka-ae
Dashimaki Tamago
Nukazuke pickles
Shiokoji salmon
Broccori Sumiso-ae
Tomato mirin compote
No of participants
up to 4 person
Cost
360 GBP
