top of page
- Thu, Jun 08Montreal
- Mon, Jul 17Montréal
Koji rice is a mold-inoculated rice (koji being the name of the mold) that is the precursor ingredient to a whole host of Japan’s most popular foodstuffs, such as soya sauce, miso, mirin, and sake.
Koji rice has the versatility in various culinary applications and serve as an inspiration to chefs.
We are welcome to collaborate for the workshop!
contact : firstname.lastname@example.org
Koji session in Cordon Blue in Ottawa 2022.Oct.29
bottom of page