Koji, not kochi- class this weekend In Connecticut

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by rickbern, Dec 4, 2018.

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  1. Dec 4, 2018 #1

    rickbern

    rickbern

    rickbern

    Supporting Member

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    Watched a video about dry aging beef (alexthefrenchguy), very funny and very informative, and one thing lead to another (including a trip to the butcher to buy 28 day dry aged steak) so I researched dry aging a little.

    Found out there’s a dry aging hack that involves Koji rice and I saw this class is only a two hour drive away in coastal Connecticut.

    https://www.yellowfarmhouse.org/book-online/koji-applications-making

    Looks interesting, I’m trying to decide if it’s worth spending six hours in a car to do it. Thought I’d let others in the region know about it.

    Rick
     
    ThinMan likes this.
  2. Dec 4, 2018 #2

    parbaked

    parbaked

    parbaked

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    I have a friend in the Bay Area who is in the koji and miso business.
    Mariko has done a lot to promote the use at home and in some top local restaurants.
    Her company Aeden host numerous workshops on making and cooking with miso and koji.
    http://aedansf.com/workshop/
     
  3. Dec 4, 2018 #3

    JBroida

    JBroida

    JBroida

    Founding Member KKF Vendor

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    hey... i know that guy (Rich)... super nice guy and crazy knowledgeable about koji... let me know if you end up going (and say hi for me)
     
  4. Dec 6, 2018 #4

    Ochazuke

    Ochazuke

    Ochazuke

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    I wish I had seen this class before it sold out! It’s nearby for me and I 100% would have done it! I make my own nukazuke, but I also really want to get in to bettarazuke.
     

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