Japanese food culture rests solidly on a foundation of fermented foods, and koji is where many of those foods get their start. Koji refers to grains of rice or barley on which koji mold, aspergillus oryzae, has been cultured. It is what drives the fermentation that produces miso, soy sauce, sake, and mirin, all of which are essential ingredients in Japanese cooking. In this class, you’ll learn how to use koji itself to prepare three types of dishes in very little time, with delicious results. Containers will be provided, so you can take your creations home with you.

This class will be led by Ikumi Ohtomo. Ikumi is an expert in cooking with traditional Chinese medicinal ingredients. She is a graduate of the Japan Chinese Medicine Institute and has published books, magazine articles, and web content on this topic. In addition, Ikumi works as a food coordinator for NHK television productions.

Time: 12:00 PM, January 20, 2024
Cost: 4000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: 11:00 AM, January 17, 2024
Class size: 8 people
Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station).
Details will be provided to those who register for the class.
Cancellation Policy:
If you make a reservation, but later find that you cannot attend, please let us know as early as possible.
＃Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. 

How Sign Up:

 Send your full name and cell phone number to  kitchennippon@hotmail.com

We’ll send a confirmation within 24 hours.

Ikumi Otomo