THE UMAMI WORKSHOP: Learning to make Dashi / Koji with Sonoko Sakai

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.
Tentative Menu:Suimono soup with spring vegetablesGrilled koji salmon with pickled young gingerDashi maki Tamago (egg omelete) with chivesTakikomi gohan (steamed rice and with koji marinated mushrooms)                                                                            Koij marinated turnip and dried apricot pickles    Students will make their own batch of shio-koji to take home.