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Japanese American Cultural & Community Center

244 South San Pedro Street

Los Angeles, CA 90012

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For centuries, Japanese cuisine has been dependent on a specific mold to produce miso, shoyu (soy sauce), and sake. This mold has a very formal name; Aspergillus oryzae, but to us, it’s simply called koji. Western chefs have finally discovered what Eastern chefs have already known, koji makes everything it touches taste delicious.

In this hands-on class, we’ll make Shio (salt) Koji and a Spicy Shoyu (soy sauce) Koji, both super-simple marinades that are excellent on vegetables, meats, seafood or even tofu. Next we'll make Amazaké, a non-alcoholic sweet sake drink that’s thick and creamy begging to be flavored with ginger, pureed berries or even chocolate. We’ll also make a Koji Pickle, sending you home with a batch to ferment overnight at home.

Instructor: Yoko Maeda Lamn is a County of Los Angeles Certified Master Food Preserver and an instructor at the Institute of Domestic Technology.

Koji Crafting is a collaboration between the Japanese American Cultural and Communtiy Center and the Institute of Domestic Technology.

LYFT OFFER: We encourage the use of ride-sharing services and offer a Lyft discount code for first time users. Download the app and use the code: DIRECTOR280012 for a $50 ride credit. (5 rides at $10 each)

Refund Policy: Cancellations made up to one week prior to event are eligible for a full refund, or event fees paid may also be applied as credit to a future class. Due to class demand, cancellations made seven to three days prior to an event will receive a fifty percent refund, or credit for the full fee may be applied to a future class. Cancellations made less than seventy two hours before an event are not eligible for refunds.


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Japanese American Cultural & Community Center

244 South San Pedro Street

Los Angeles, CA 90012

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