A special workshop by Naoko Komagata Moller
Location: Soto Mission of Aiea
Date: Saturday, November 19, 2022
Time: 2:00 p.m.
Fee: $25 per person
Rediscover the legacy of traditional Japanese fermented foods and learn about its potential health benefits. This 3-hour class will be presented by Naoko Komagata Moller, and will discuss healthful KOJI fermented foods that can easily be made at home.
This class will provide an introduction to the fascinating world of koji, one of the fundamental building blocks of miso and other Japanese fermented products. You will learn about the process of fermentation through Koji mold spores and basic Japanese practices that can be used to create healthy and delicious flavors, marinades, and condiments.
You will taste homemade samples and learn the history, nutritional values, and the process for each traditionally fermented food. Each participant will engage in the hands-on making of two different KOJI seasonings. You will also receive detailed workshop notes and recipes to continue to ferment at home.
Space is limited, so please call Rev. Shuji at 808-488-6794 to register. Registration deadline is November 1.