The art to understanding and cultivating the most authentic Japanese sauces and knowing when, where and how to use within each dish is what separates a good dish from a great, authentic, mindful and nourishing dish.

In this sessions, you will not only learn what the staple Japanese sauces are, but also learn how to make them alongside some quintessential Japanese dishes in this interactive cooking class.

Japanese cuisine is based on fermented food. Our main seasonings and condiments are mostly made by fermentation. “Koji” is a key Ingredient in these fermented dishes. In this sessions, you will not only learn what Koji is, but also how to use it. Actively learning how to ferment and create a number of Koji dishes and sauces.

“Koji” refers to Koji microbes (The scientific name is Aspergillus oryzae) grown on steamed grains such as rice, soybeans or barley Koji is essential for the fermentation processes used to make sake, soy sauce and miso.