When: Sat., March 29, 3 p.m. 2014
Learn to make a complete meal with Sonoko Sakai, using two natural Japanese seasonings, dashi and shio-koji. Dashi is the umami rich stock that is used to season Japanese soups and dishes. Koji is a rice mold that has been used in Japan to ferment sake and shoyu for hundreds of years. There will be a cooking demonstration of four dishes, using dashi and shio-koji. Students will make their own batch of shio-koji to take home.