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Carrot pickles with Sake Lees

2019年5月16日

600g carrot 1/2tsp + 1tsp salt 300g sake lees 60g amazake or 2tbsp mirin Cut the carrot into 4~5cm x 1cm stick … 続きを読む : Carrot pickles with Sake Lees

コメントをどうぞ Carrot pickles with Sake Lees

Rice bowl with Beef and Potato

2019年5月3日

Shoyu koji marinated organic beef and potato served with boiled rice

コメントをどうぞ Rice bowl with Beef and Potato

Rice bowl with Chicken and Onion

2019年5月3日

Shio koji marinated organic chicken and onion served with boiled rice

コメントをどうぞ Rice bowl with Chicken and Onion

Rice bowl with Tofu and Aubergine

2019年5月3日

Shio koji marinated organic tofu and aubergine served with boiled rice

コメントをどうぞ Rice bowl with Tofu and Aubergine

Beef and Potato Bowl

2019年5月1日

Minced beef, Onion, Potato & Edamame (soybean) with Shio-koji served with Japanese steamed rice, salad and … 続きを読む : Beef and Potato Bowl

コメントをどうぞ Beef and Potato Bowl

Tofu and Aubergine

2019年5月1日

Tofu, Aubergine & Edamame (soybean) with Shio-koji served with Japanese steamed rice, salad and pickles.

コメントをどうぞ Tofu and Aubergine

Chicken and Onion Bowl

2019年5月1日

Chicken breast, Onion & Edamame (soybean) with Shio-koji served with Japanese steamed rice, salad and pick … 続きを読む : Chicken and Onion Bowl

コメントをどうぞ Chicken and Onion Bowl

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過去の投稿

Next Market

10.00~14.30 2nd June @Stroud Green Market

Salad with Koji Dressing in June

We’ll be selling Japanese street food made with home-made Japanese condiments which will also be on sale! (To be introduced in due course).

We pride ourselves on making everything in house (even the Koji!) .

See you there!!

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This is a hands-on Koji making workshop combined with sake making. The quality of Koji and the control over its growing process are utterly important and have huge impact on its culinary application, yet the information on how to achieve this is hardly available. What you will learn in the course is not available anywhere on internet and also hardly obtainable from any books. I have acquired the skill and knowledge of Koji making from Mr Nakaji, who is one of the most respected expert in this field in Japan as well as Mr Sukeno from Hishiroku, one of the oldest Tane Koji house in Japan, and Mr Terada from Terada-Honke, very charismatic presence in natural sake making in Japan (Terada-Honke's sake is being served in Noma) as well as from numerous experience and experiments (success or failure). I am also translating Mr Nakaji's latest Koji making book at the moment. In this workshop, I would like the participants to gain deep understanding of each steps of Koji making so that you can adjust and tailor your own settings to make most out of Koji! 【Course Contents】 Day 1 Main focus is given to the detail of Koji making as well the study about its biological nature, enzyme production, choice of koji starter - What is Koji? - Explanation and demonstration of the detailed steps for making rice Koji - Considerations when using different substrate (Barley, Bean, Seed) - Equipment and materials - The purpose of growing Koji - Koji's biological nature and the suitable temperature control - Deciding which Koji-spores to use Day 2 History of Koji culture in Japan, culinary application in Japanese cuisine and its tasting, Doburoku (cloudy sake) making - Koji's culinary application in traditional and modern Japanese cuisine - The steps involved in making Soy-sauce, Miso, Sake, Mirin, Rice Vinegar, Shio-koji and Amazake, as well as tasting of home-made condiments - Doburoku (Cloudy Sake) making using Bodaimoto method 【What you take home】 - The Koji making handout (over 30 pages) - 1 bag of 20g koji starter (to make 15kg of rice/barley koji) - 200g of freshly made rice koji for you to explore - 200g of rice koji further to grow at home - Around 450 ml of Doburoku

I am going to host a very special miso making workshop with a special guest, Mr Yuji Koie from YamagenToen, Tokoname in Aichi prefecture. Tokoname is famous with its own style pottery and its history dated back to nearly 1000 years ago. It is counted as one of the six oldest kiln in Japan. However, the pottery industry has sadly been declining and YamagenToen is the only company who still produces the traditional crocks. The area where Tokoname resides is referred as "The Empire of Fermentation'" and you find numerous number of various breweries (Sake, Vinegar, Soy sauce, Miso, Mirin) in not so large area. In this workshop, Mr Koie will talk about the crocks production and their potteries. You are going to make umami-rich organic miso from this very region (赤だし味噌）in YamagenToen's stylish crock using fresh rice and soy koji made locally (by me). I will also explain about Japanese koji-based fermentation. This is extremely rare opportunity, so don't miss out. The places are very limited. Cost 90 GBP (including the crock, worth £37) Please contact info@kamoshi-diary.com for detail. If you secure the place before 10 December, you can specify the colour of the crock from white, blue and brown. #japanesefermentation #miso #workshop #akadashimiso #akamiso #tokoname #yamagrntoen #london #koji #thekojiacademy #certifiedkojispecialist

2nd Koji/Sake making WS completed Thank you for those attended the workshop. Your motivation made the event so successful. History, hands on instruction/demonstration, choice of koji starters, recipes and many other covered in detail with over-30-pages document provided. Lots of goodies to take home. The next workshop 2/3rd December #koji #japanesefermentation #miso #sake #doburoku #bodaimoto #london #fermentationworkshops

The Miso workshop based on #NOMA #guide_to_Fermentation #Peaso, #Pumpkinso, #Yellowpea_shoyu etc. recipes explained in plain language with lots of hints and tips😊 #thekojiacademy #japanesefermentation #fermentation #miso

Omg😱 the disaster happened I was making mamedama koji using yellow pea in my oven. My husband turn it on to preheat for baking apple pie. Then leave it 180℃ for 30min. No chance for my poor koji to survive😭😭 教訓　Tell everyone in ur family when u use oven as incubator #thekojiacademy #yellowpeaso

The detailed preparation plan for koji, sake miso workshop on 11-13 nov. I know I need to do this with 80％ of my capacity for any contingency which might arise. But I alway can not help doing it with 120%😅 #thekojiacademy #koji #miso #sake #workshop_in_london

Helping out my koji teacher @nakaji_minami and my koji colleague and good friend @hakko.online to host a koji making class in Austin, Texas. Such a keen participants. Throughout the event was in a high spirit and very successful 👍🏻 Well done to everyone and thank u for involving me😊 #thekojiacademy #kojimakingclass #japanesefermentation #koji

Packing for my trip to USA. I know it is rather unusual contents😅 Feeling so excited how this trip is going to be. I was making Koji till the last minutes (pic 2) and asked my husband to dry it for me #fermentation #japanesefermentaton #usatrip #withdoburoku #withkoji #withhomemadeclearsake #koji #kojiacademy #kojiacademucertifiedkojispecialist

Koji is the most important element in the Japanese brewing and fermentation. This is not only because of Koji’s powerful ability to produce abundant enzymes, because the balance between the enzymes and other substance Koji produces is utterly important. In Japanese breweries, it is said that it takes over 10 years to master the technique to make Koji. Here in uk, there er striking difference in the environment to grow Koji, naming humidity, grain varieties, water quality etc. I have been experimenting on these and found the near best setting for Koji to grow happily (still pursuing the best setting though!) using the equipment and materials readily available in UK and would like to share my experience and knowledge in this two days workshop with professional and family chefs😊 *** You can NOT find these information on NOMA’s guide to fermentation nor any other books ***. After all I believe that koji making is not something you can learn from book. You need to fully utilise ur 5 senses to learn as well as many tries and errors to find most suitable environment for ur own setting. I include the perpetual after-support by FB group page to support the participants’ Koji making after the course (This is the way I initially learned making Koji) The price for the two days course is 190 gbp (about 8 hours + lunch). If you er keen to learn koji and utilise it’s capabilities in your cooking, please contact me info@kamoshi-diary.com The following is the details (from FB event) For the Japanese, Koji has been a sacred being for thousands of years, despite not knowing the existence of micro-creatures back then. Japan is a beautiful mountainous country with lots of active/inactive volcanoes and is surrounded by the ocean. However, because of these unique geographical settings as well as the fact that it is located on the pass way of tropical typhoon, it has often been struck by natural disasters. The ancient Japanese believed these disasters were underlined by the anger of God and made offering Oh there is a character limit😳 Please refer to the FB EVENT ON https://www.facebook.com/events/513365936109060/?ti=icl (Or search Intensive 2days Koji&Do uroku Making Workshop

We had such a successful Koji and Doburoku (cloudy sake) making 2 days workshop back in September. All the participants were very motivated and the class was very active! I tried to pass on all the information and my experience including a lots of failures and struggles😅and am so glad that participants er trying out the technique learned straight away and having a good results! Our next workshop will be 11-12 Nov (Mon-Tue) The places er limited and filling out quickly. Please email me info@kamoshi-diary.com or leave the comment here for details! #Koji #kojifermentation #japanesefermentation #koji_in_london #thekojiacademy #kojiacademy_certified_koji_specialist

We had a harvest festival on 6 Oct @stroudgrmarket and despite the appalling wearher forecast we didn’t have a single drop of rain! The Koji Fermenteria had a mini presentation on koji and koji-based cooking. Koji’s recognition is getting higher but not so many people have actually ever seen koji itself. I am glad that many people were interested and my koji babies were remarked as “fluffy” “beautiful” and “pretty”😊 #koji #japanesefermentation #barleykoji #harvestdestival #thekojiacademy #thekojiacademy_certified_koji_specialist

The commission mamedama koji finally turned into miso (after a bit of struggle with its calculation😅) I know what needs to be improved especially the moisture content of the original cooked beans. But the miso already has nice aroma and I think this can be said as some achievement 👍🏻

#Commission_mamedama_koji making from West African native beans Update : Although I am not completely happy, the bean balls er getting more look like mamedama koji. Not bad for the first attempt especially this experiment gave me the idea where is the problem and what needs to be improved. Am going to prepare the report for this experience tomorrow #thekojiacademy #certifiedkojispecialist #japanesefermentation #miso #london

Salt koji workshop on 28th October is fully booked. Many thanks.

Posted @withrepost • @londonkamoshidiary my another big challenge : koji making from #teradahonke rice koji💕 Last year I was fortunate enough to collaborate with mr masaru terada who is 24th master of the karismatic sake brewery of #natural_sake_making in Japan and was given their special koji starter😍 One year on, as the stock is running out, I am trying to make new generation of koji starter from theirs. First I polished the organic Italian short grain rice (97%) and steamed it and sprinkled their koji starter and wrapped the rice. Now it is 28th hour, finally the temperature rose to 39℃ and I am doing Kirikaeshi (the progress is slow because of the low polishing rate) Actually this is my second attempt😅 Please wish me a luck as I need one. The #bodaimoto sake made from their rice koji was devine and I am desperate to reproduce it again! #japanesefermentation #sake #doburoku #cloudysake #thekojiacademy #certifiedkojispecialist #koji #london

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