New Cooking Class 5/17 saturday afternoon

Menu 1 Lentil cakes with miso-mustard sauce 2 Spring asparagus salad with orange miso dressing 3 Sweet potato truffles with strawberry sauce

5/17 saturday New Cooking Class

March Cooking Class #2 3/29 saturday.

1 Steamed muffin * sweet and savory 2 Kimpira style celery root saute 3 Umeboshi spring cleansing broth

Promote Spring Energy Cooking Class 3/22 saturday

New season comes, and the energy in the air feels different. What we eat & how we cook should reflect unique energy of each season. Eat light, cook light. So our can feel more natural and comfortable with the new season. Steaming, quick saute, light broth. Enjoy some dishes to promote spring energy~!

Shio Koji, An Old & New seasoning from Japan

Shio koji is salt fermented with koji culture (Japan's treasured fungus). This traditional seasoning has a complex flavor, a combination of saltiness, sweetness and umami, which enhances the flavor of the food that you cook with shio koji, thanks to this fermentation process. It also helps break down the nutrients and make the food tender and more digestible, especially protein such as fish or meat, eggs etc. You can use it as a regular seasoning (as you use sea salt, miso or soy sauce), and particularly great for quick pickling, or marinating (tofu, fish, meat) etc. Here is how to make. 1 boil water, about 1.5 cup and cool down to 140F 2 mix sea salt (5 table spoon),and koji (10oz), and warm water well 3 put in a container with lid (close loosely), and let it sit in room temp for 1 week to 10 days. 4 open and gently stir everyday *and say nice things or sing happy love song to it while stirring : ) 5 ready to use, and keep in the fridge up to 6 months Koji culture Koji, a type of fungus, has been used to make miso, soy sauce, sake, amazake, mirin, shio koji, for centuries, and it's considered to be the Japan's treasured fungus. These photos show how beautiful and vibrant the flower of koji bloom when fermenting and making these traditional Japanese foods.

"Pickling and Sharing" --- February Cooking Class 2/26 tue

PIckling class, and winter Nabe dish 2/15 saturday

Finally a pickling class~! We made 2 different types, one is with salt brine, and the other, with a miracle seasoning from Japan, Shio Koji. Lots of cutting today, but the process is super easy! Pickled foods are great addition to your daily meal, and of course, lots of health benefits. So why not? Nabe, a sharing pot, is a good dish to warm your body and soul, especially when you are sharing this pot with your family and friends. And this is the dish I make when I'm just too busy to cook. Yet, very balanced and healthy "one pot dish" : )