Japanese Koji making

and

fermentation culture workshop

for

professionals

 

Workshop Date: 2/12 9:00-18:00
Place: Göteborg

Final application date:28/10

 

Japanese Koji making and fermentation culture workshop for professionals



A Japanese koji-making and fermentation culture workshop for professionals. This is an extremely rare chance to learn from koji expert Mr. Nakaji from Japan!

Koji is a key ingredient in Japanese cooking. It's used to make fermented Japanese ingredients such as miso, soy sauce, mirin, rice vinegar and sake. It's a type of mold which grows in steamed rice, creating full of enzymes. You, as a food industry professional, will be especially interested in the effects of enzymes which koji creates: it breaks down starches and proteins into sugars and amino acids. This technique is used in Japanese food to make fish and meat softer, and the taste richer.

With koji-making knowledge you can make authentic Japanese-tasting food and also make your own Japanese ingredients such as soy sauce, miso, mirin and sake. Perhaps more importantly, you can apply this technique to the western food as well!

In this koji making course we will cover:
• what koji is
• how to make koji (with demonstration)
• about the enzymes koji creates
• how to use koji in your food
• about Japanese fermentation food
• how to make/use miso, soy sauce, mirin, amazake and shio-koji
• about sake
-how to make it / different production methods / grades
-the many ways to drink sake
-pairings
-preservation
-how to use sake in your food

Mr. Nakaji the koji making expert is very famous in the Japanese fermentation world. He used to work at a traditional sake maker, and has been teaching koji making and Japanese fermentation culture all over Japan. We've finally managed to invite him to Sweden!
You can check his profile and koji making report here.
(Scroll down for English)


https://www.nakaji-minami.com/profie-なかじ-南智美/

Workshop Date: 2/12 9:00-18:00
Place: Göteborg
Price: 2500kr

How to apply?
Send email to


kojiskolan@gmail.com

 

※Final application date:28/10

 

Include your name, address, company name, fakturasdress, phone number, email address.
We will send you the payment details and once the payment is confirmed, your place will be secured.
Contact: Yuki Miyaji (Koji school Sweden)

I'm looking forward to seeing you!

…………………………………………….
Main enzymes which koji makes
Amylase, Protease, Lipase

Nutrition of koji 100g
Vitamin E 0.2mg
Vitamin B1 0.11mg
Vitamin B2 0.13mg
Niacin 1.5mg
Vitamin B6 0.11mg
Folic acid 71μg
Pantothenic acid 0.42mg
Biotin 4.2μg
Fiber 1.4g

Minerals
sodium 3mg
calcium 5mg
potassium 61mg
magnesium 16mg
Phosphorus nutrition 83mg
Iron 0.3mg
Zinc 0.9mg
Copper 0.16mg
manganese 0.74mg
selenium 2μg
molybdenum 48μg