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Workshops & experiences Natual Wine Festival Amserdam

Level: Beginner, Enthusiast & Professional

No Coupon/Additional Fee of € 20,-

Time : 16.15-17.00 Place : Denim City, Classroom

The typical tasty flavor common to Japanese food is called umami. It results from the use of Japanese fermented seasonings, and this is what Rotterdam-based Hiroki Kudo of Choro Koji produces: koji, miso, koji seasoning, and amazake. He uses only traditional Japanese techniques and tools like wooden steamers and trays, which are intrinsically tied to Japan’s cultural heritage.  

Hiroki Kudu learned about koji philosophy and techniques from Nakaji Minami Tomoyuki, a former sake brewer and current head of the Koji Academy in Japan. You will find Hiroki with some amazing Japanese seasonings on the Green is Golden market.

Koji: The Magical Ingredient

The key ingredient used in producing these various sauces and seasonings is Koji. It is a type of ancient Japanese mold grain also used in producing sake and amazake. Koji, rich in essential nutrients, vitamins, and minerals, has numerous health benefits. It nourishes your body and helps develop a strong immune and digestive system. 

Hiroki will teach you the alchemy of Japanese fermentation and all participants will make short-fermented seasonings together with Hiro. You will make a simple Umami liquid together in this workshop, which you will be able to take with you. During the journey of flavour you will learn the fundamental aspects of Japanese fermentation and Hiroki will take you on a taste journey.

Please note: This workshop cannot be booked with your entrance ticket. If you want to participate, there is a 20 euros additional fee.