Making Shio Koji (Japanese Fermentation Series #1)


Looking to add more Umami to your cooking? Join local Japanese food expert Kimiko Suzuki in preparing an authentic Japanese seasoning called “Shio Koji” in this hands-on class. Shio Koji is an ingredient in Japanese cooking with a history of at least a few centuries that has been experiencing a resurgence in recent years for its versatility and amazing flavour. In Japanese, Shio means salt. Koji (also known as Koji-kin) is a fungus or mold used to ferment foods or make alcoholic beverages, and is an ingredient in miso, soy sauce, sake, mirin, rice vinegar, and much more. Shio Koji is packed with Umami and brings out the wonderful flavours of other ingredients. It can be used to marinate meat, season vegetables, or as a salt substitute in any dish. In this workshop, guests will make their own Shio Koji and have the chance to use it to make vegan meatballs and rice with dried mushrooms and carrots. All the food prepared in this class will be vegan and gluten free. This workshop belongs to a three-part Japanese Fermentation Series that we are offering with instructor Kimiko Suzuki. Register for all three workshops at checkout and receive 15% off! 

About the Instructor

Kimiko Suzuki loves sharing her passion for locally sourced, simple and delicious dishes. Born and raised in Wakayama, Japan, she enjoyed the freshness, sweetness and richness of vegetables picked from her grandfather’s garden plot and learned true home-style Japanese cooking techniques in her mother’s kitchen. Kimiko also teaches at Cook Culture and Well Fed Studio in North Vancouver and her story has been featured in Edible Vancouver. She is also a food writer for Vancouver’s local Japanese language newspaper – Shinpo.

Date and Time

Wednesday, September 26 | 6:00 – 8:30pm (2.5 hours)


$45 ($38 for registered students — valid student ID is required) + GST Click here to register for this workshop