Wednesday, May 8th from 10:00 AM- 11:30 AM

Location: Upstairs Conference Room of the Udall Building, 725 Camino Lejo 

Cost: $30 Member/$35 Not-yet-Member

Please register in advance here>

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Come to this fun and interactive workshop to learn about koji. Koji just might be the incorporated ingredient that changes your view of food completely. Koji is steamed grain inoculated with the special mold, Aspergillus Oryzae. It is an essential ingredient for most Japanese seasonings. In this workshop, you will learn about this magic ingredient that makes foods flavorful and digestable. And we will make Shio Koji, your new favorite condiment. You will leave with a sampling of Shio Koji to take home and enjoy.

About your Instructor: Nao Sadewic was born and grew up in rural setting in southern Japan. After exploring different diets, she is incorporating all the lessons she learned and is now teaching Nourishing Traditional Japanese Cooking Classes at her own little kitchen, focusing on fermentation and digestion. In 2017, she became a Certified Koji Professional and has been sharing the wisdom of her tradition with the community.