6/9/2019, If you have a chance, please check this event!
If you have a chance, please check this event!
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Mariko Grady, Aedan Fermented Foods ill be holding a
Shio Koji Tofu with Dengaku Miso workshop
Admission: $25, and includes admission to the Soy and Tofu Festival.
Limited seating. Get your tickets today!
Shiokoji (salted rice malt), a traditional condiment made from fermented malted rice, salt and water, has started coming to the attention of more people when enzyme diets became popular. Shiokoji has been used as condiment for fish and vegetable tsukemono (Japanese pickles) in Japan for a long time. But recently, it is being used in a variety of ways.
Photo credit: Erin Ng
We will have Hinamatsuri Girls' Day cooking workshop on 2/25. http://www.jcccnc.org/event/girls_day_cooking_workshop/ Date: Sunday, February 25, 2018 Time: 1:00pm – 4:00pm Instructor: Mariko Grady Fee: $55 JCCCNC Members, $65 General Public Workshop Menu: Temari Sushi Seasonal Spring Greens Clam Soup Amazake ...
Hi friends. Our country miso is selected the finalist of 2018 Good food awards! Yay!http://www.goodfoodawards.org/2018-finalists/
We had a great time of Miso making class at Japanese Cultural and Community Center of Northern California (JCCCNC) on 8/25/2019. Here is our group photo and feed back for the class. See you again, everyone! ~~~~~~~~~~~~~~~~~~~~~~~ Here are comments ...
I will visit Portland with my fresh koji for this event on 10/6! http://bit.ly/2PcLUyd
Delivered our fresh Koji to Preserved on Telegraph. Come and Grab fresh Koji to make your own miso or Amazake !! Chilly season is perfect for cozy miso soup and hot Amazake.