Question 1

Where is the workshop location?

Accepted Answer

Workshop is in the Long Beach Koji Kitchen on the 3rd floor of Partake Collective. Please meet Masako (host) at the Partake entrance between 6:15–6:20pm so we can take the elevator up together. Street, metered, and City Lot parking (2hrs free) are available nearby.

Question 2

Do I need to be a professional chef or cook to attend?

Accepted Answer

Not at all! Long Beach Koji welcomes food lovers of all backgrounds and experience levels to our Umami Workshop to learn, taste, and incorporate koji into your favorite dishes, drinks, and sauces. You'll also receive 1lb of fresh koji to use and experiment with in your own recipes.

Question 3

What is "koji"?

Accepted Answer

Koji, often called the hidden chef, unlocks the umami-layered flavors that define Japanese cuisine. Scientifically known as Aspergillus Oryzae, koji is so revered in Japanese tradition that it has been designated the country’s national fungus and key ingredient in miso, soy sauce, and sake.

Question 4

What is "umami"?

Accepted Answer

Humans can experience five universally recognized basic tastes: sweet, salty, sour, bitter, and umami—the savory, rich, and deeply satisfying taste found in foods like mushrooms, kombu (kelp), and koji. Umami signals “protein” to the body and gives foods their comforting depth and roundness.

Question 5

Is this workshop ONLY about Japanese food?

Accepted Answer

Nope. Long Beach Koji's mission is to bring fresh koji to SoCal in a way that is both authentic and accessible. That means re-thinking how diverse, everyday people can use koji in their own kitchens and encouraging the creative use of koji as an ingredient for all types of cuisines.

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Japanese Umami Workshop: Discover Koji, Amazake & Salt Koji

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