Koji: The Mother of Japanese Cuisine

Koji: The Mother of Japanese Cuisine

Thursday, June 13, 2013

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Koji, grains cultured with koji mold, is a fermentation starter for Japanese food such as miso, soy sauce and sake. Mixed with salt, it's called shio koji. Used for centuries, shio koji is known not only known to be enzyme rich, but also to enhance the flavor of meat, fish and vegetables through the marinating process. As a salt substitute, shio koji brings umami flavor into your food. In this lecture, Chef Koji Hagihara of the West Village's Hakata Tonton and Sake Samurai Timothy Sullivan explore the importance of koji as a foundation of Japanese cuisine. Chef Hagihara will also reveal his brand new recipes using koji products. 

All audience members will receive free samples and easy-to-follow recipes. The lecture is followed by a tasting reception provided by Chef Hagihara.
Tasting reception menu:
Grilled chicken brined in shio koji and minced vegetables
Local NY vegetables pickled with shio and shoyu koji
Ramen noodles with shoyu koji meat sauce
paired with
Hakkaisan Honjozo sake provided by Hakkaisan Sake Brewery

$12/$8 Japan Society members, seniors & students*


A waitlist will be available at the Box Office one hour before the lecture. Guests must sign up in person for a chance at waitlist tickets.

*ticket price includes post-event tasting reception

This program is sponsored by Marukome USA, Inc.

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