Koji


July 28, 2016

Event Recap: Preserving and Cooking with Shio Koji @ Preserved Oakland

by yoko

Shio Koji [Big]-20160721-007

This was our second time teaching the Preserving and Cooking with Shio Koji class at Preserved, a retail shop focused on preserved and fermented goods, owned and operated by our good friend Elizabeth.

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July 14, 2016

Off-Site Event: Preserving and Cooking with Koji

by Umami Mart Staff

Koji_UmamiMart

Join us next Thursday, July 21, at Preserved (5032 Telegraph Ave.) in Oakland, where Yoko and Kayoko will be teaching a class about Preserving and Cooking with Koji.

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March 12, 2014

MOTOism: Homemade Miso

by Moto

As you may know, we recently bought a country house in the deep woods of Connecticut.

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November 22, 2013

Kuishinbo: Oname Koji

by Yuki HD

oname_03

I met a wonderful couple on Instagram, who I visited on my last trip to Japan.

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October 28, 2013

Kitchen Follies: Shio-Koji Roasted Chicken

by Kayoko

In life, I’m all about making mistakes. The important thing is to just try everything! I was always the person to ask all the stupid questions in class; I’ve never had much of a fear of failure or looking dumb in public.

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October 9, 2013

Upcoming Event: Koji Workshop with Sonoko Sakai

by Kayoko

Koji is a rice mold that has been used in Japan to ferment sake and shoyu for hundreds of years.

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July 31, 2012

MOTOism: Miracle Koji Marinades

by Moto

After I posted salt koji recipe a couple of weeks ago, I found out koji is literally a miracle condiments.

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June 19, 2012

ReCPY: Shio Koji

by Moto

IMG_0558

Shio koji, or 塩麹 (salted koji) is a going through a major boom in Japan right now.

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