Shio Koji For Everyday Cooking

Class duration : 4h
Age Requirements : 12 and older
Maximum Guests : 4
Minimum Guests : 3

This class is only available to those who have signed up for the JJ Kitchen membership. Those who are new to JJ Kitchen are entitled to take a trial lesson with the members.

Upcoming Classes
  • May 21 2022 /
    16:30-20:30

Looking for a one time cooking lesson that you can take casually? 

Advanced booking is required

The class will be held when the minimum number of participants has been achieved. You can join from mid-course when there are open seats. Reservations are mandatory.
Please contact us if you are interested in the class.

Dietary Information

Allergens in the menu: soybeans

We would welcome you contacting us before booking to check on the suitability of ingredients used in the menu if you have any dietary requirements. Otherwise, please inform us of any dietary requests on booking. If we do not get prior notice we cannot amend arrangements.

Easy! Healthy! Yummy! “Shio Koji” an introduction to fermentation

Let’s make Japan’s magical, all-purpose condiment — SHIO KOJI!
The basic condiments used in “Washoku (Japanese cooking)” such as soy sauce, miso, vinegar, sake, and mirin are all fermented, and in Japan, we have many other condiments that are fermented.

The “Shio Koji” that we want to introduce to everyone is a condiment that is made by fermenting “Koji (malted rice)” and salt. It is a traditional condiment that has been used in Japan for a long time. Using this instead of salt adds umami and depth to your cooking. The enzymes also tenderize meat when cooking. Adding a little Shio Koji into your dishes will upgrade the taste and that is why it is called a magical condiment!

In this lesson, we will show you how to make Shio Koji, and we will all make 4 easy and healthy dishes using Shio Koji and Shoyu Koji (fermented Koji & soy sauce) together.

 

簡単!ヘルシー!おいしい!
塩麹ではじめる発酵生活

日本の魔法の万能調味料、塩麹を作ろう!

和食の代表的な調味料、醤油、味噌、酢、酒、みりんは全て発酵させて作られていますが、日本には発酵を利用した調味料が他にもたくさんあります。

今回皆さんに紹介する塩麹は米麹と塩を発酵させた、日本で古くから利用されてきた伝統的な調味料です。塩の代わりに使うことで料理に旨味や深いコクが加わります。また、酵素の力でお肉などの食材が柔らかく仕上がります。いつものお料理に塩麹をプラスするだけで、ワンランクアップした味わいになることから魔法の調味料と言われています!

このレッスンでは、塩麹の作り方を学び、塩麹(醤油麹)を使った簡単でヘルシーなお料理4品を作ります。

<メニュー>
◯鶏肉の醤油麹焼き [ demo ]
◯茄子・豚・レンコンの塩麹蒸し [ hands-on ]
◯彩り野菜の塩麹和え [ hands-on ]
◯旨味たっぷりきのこの塩麹スープ [ hands-on ]
◯塩麹黒ごまプリン [ hands-on ]

Remarks

  • Just bring yourself! Aprons are available for free.
  • No need to clean up.
  • Take-away is possible except for raw food, but management outside the classroom is requested by yourself and we are not responsible for any trouble with hygiene. Please bring your own takeaway container, ice cooler, etc.

Cancellation Policy

If you are unable to attend a lesson due to a conflict, you can take a different lesson to make up for it. However, please let us know 3 days in advance so that we can adjust our preparations.

If you cancel between 2 days prior to the day of the lesson, you will not be able to make up for your lesson, and it will cost you 1 lesson.

For details on the membership qualifications and terms of use, please check our Membership Terms and Conditions.

Trial Lesson

Not sure if JJ Kitchen is the one for you?
Come in for a trail lesson. You can join in one of the lessons with other members!

Special Trial Price : 5,000 yen + VAT 10%
Requirement
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