Have you ever wondered why Japanese people are known for their health?
One of the reasons is the fermented foods we incorporate into daily life.
In the class on October 11, 2025, the atendees learned about the power of Koji, which is used in various Japanese fermented products like Miso, Soy sauce, Sake and so on.
Miso is an essential element in Japanese cuisine. We discovered how to make authentic Miso soup as well as Su-Miso (Japanese vinegar and Miso) dressing. We also explored how to make and use Shio Koji and soy sauce Koji, which are popular fermented seasonings in Japan.
I was very fortunate to have an opportunity to share my love toward fermentation! Especially very unique fermentation foods from Japan. These attendees who decided to come to such a unique class had a passion for the fermented foods as well as great amount of curiosity to try something different!
Thanks all for coming to my cooking class. Hope you will keep enjoying the journey with your KOJI mold friends. 🙂
FYI, I teach cooking classes at a local co-op in Northern Michigan. As the new schedule develops, I will keep you posted on the homepage. Thanks for your interests!
Misaeng & Misen
