Koji is an essential ingredient for traditional Japanese seasoning such as miso, soy sauce, sake, shochu, mirin and vinegar. Koji-kin (Aspergillus Oryzae), a well-known useful microorganism, is cultured with steamed rice or soybeans to produce koji. Since the recent boom of shio-koji (salted rice malt), Japanese have become more aware and appreciative of the positive effect of koji. Not only good for your health it enhances umami flavor.
In cooperation with Aeden Fermented Foods, the Japan Society is proud to present our Japanese cultural Workshop: Koji - Wisdom of Japanese Fermented Foods. Join us to learn more about koji and incorporate it in your dietary life.
Ms. Mariko Grady, Founder of Aeden, will give us a brief lecture of koji and its merits, followed by samples of dishes of her own using miso and shio-koji. She is happy to share a couple of her recipes and demonstrate some key points for cooking with koji. Aeden products will be available for purchase at the end of the workshop.
This event has limited space and registration is first come first served. Please register early to ensure your spot in the workshop.
Japan Society of Northern California
500 Washington St., #300
San Francisco, CA 94111
Date & Time
Friday, August 22, 2014
5:45 – 6:00pm Check-in
6:00 – 7:30pm Program
7:30 – Q & A
$10 Japan Society Member
The deadline to RSVP for this event is Tuesday, August 19th.
No refunds will be issued for cancellations received after this date.
Aeden Fermented Foods and Ms. Mariko Grady
The name Aedan ‘叡伝’ comes from two Kanji characters, ‘叡’ means wisdom, ‘伝’means hand down (as information) from generation to generation. Our founder, Mariko, creates a small batch of fermented products using the knowledge passed down from her Grandfather’s miso making business and mother’s home miso recipes in Japan. Using this traditional knowledge, she has adjusted and perfected her recipes to match the unique flora and environment of San Francisco.
In 2011 after the devastating Tsunami struck Japan, our founder, Mariko sold her natural fermented products to friends to fundraise for Japanese victims. The popularity of Mariko’s delicious fermented foods spread quickly by word-of-mouth in Japanese mother’s and friends community. After this fundraising, Mariko started to write Aedan’s weekly newsletters to share fermented foods and her wisdom on leading a happy healthy life. In May 2012, Mariko joined the incubator kitchen program at La Cocina in San Francisco and since then has worked to develop her Aedan fermented food product line.