Shio-koji


October 24, 2016

Japanify: Kasuzuke Salmon

by Yoko Kumano

 

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I’m always stealing ideas from my family. The latest cooking technique I stole was from my Aunt Judy (who also inspired Kayoko’s Happy Hour post last week), who specializes in making drinks and savory foods to along with it.

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July 28, 2016

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

by Yoko Kumano

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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

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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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May 25, 2016

Japanify: Crabshroom Rice

by Yoko Kumano

I wanted to make something simple and mouthwatering for the Canned Crab Challenge. Sarah’s Snow Crab Jeon is a tough act to follow, so I also wanted to make something that could potentially complement her recipe.

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March 16, 2016

Upcoming Event: Preserving + Cooking with Koji

by Kayoko Akabori

We are so excited to announce a class that Yoko and I will be teaching at Preserved, who has just moved into a new space!

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October 13, 2014

Japanify: Grilled Shio-Koji Nagaimo

by Yoko Kumano

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Last February, I went to Jicca in Tokyo and had this seemingly unassuming dish. I’ve mainly had raw nagaimo (Chinese yam) julienned or grated in all its gooey glory.

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March 12, 2014

MOTOism: Homemade Miso

by Moto Yamamoto

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

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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 Akabori

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 Akabori

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

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