Koji & produits dérivés du koji
Koji and koji derived products

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*Les commandes de soupe sont fermées depuis un certain temps.／
The soup order is temporarily closed

Upcoming Events

Miso workshop February / L'atelier de Miso Février
Sat, Feb 18
Ferment Inc.
Feb 18, 9:00 a.m. – 10:00 a.m.
Ferment Inc., 1255 Rue Bélanger, Montréal, QC H2S 1J1
Learn the secrets of umami ;)
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L'atelier de miso bomb et brunch koji japonaise
Sun, Feb 26
Montréal
Feb 26, 10:30 a.m. – 12:30 p.m.
Montréal, 808 Rue Jean-Talon O, Montréal, QC H3N 1S4, Canada
Connaissez-vous un 'miso bomb' ? C'est de jolies boules de soupe au miso faites avec du dashi et d'autres ingrédients en les roulant.
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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.