Japanese Summer Dishes with Miso and Koji
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Event Type
Cooking Classes
Location
Co-op Classroom, 300 Pioneer St
Instructors
Midori Uehara
Special Notes

Vegan, Gluten Free, Macrobiotics, Organic, Fermentation

In this class, discover how to make Shio-koji - a versatile condiment - using locally sourced rice koji. You'll also learn different ways to incorporate Shio-koji and miso into your cooking, how to cook perfect rice, make chilled miso soup, and create easy peasy quick pickles.

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