Preserved


July 28, 2016

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

by Yoko Kumano

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. The shop is full of tools, books, and goodies to help you pickle, brew, jam, and can to your heart’s content. Elizabeth has […]

July 14, 2016

Off-Site Event: Preserving and Cooking with Koji

by Umami Mart Staff

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. Koji, or Aspergillus oryzae, is a rice mold that’s been used in Japan to produce sake, miso, and shoyu for hundreds of years. Recently, modern chefs have discovered the wonders of shio […]

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! Preserved is a shop devoted to all things pickling, fermenting and yes, preserving. The owner Elizabeth Vecchiarelli and I worked together at Camino restaurant, and it was always a dream of hers to […]