Description
Saturday, October 5th, 2019 from 6pm to 6:45pm
Kôji is the fermented rice used for sake production as well as for numerous Japanese condiments such as miso, soya sauce or mirin. Obtained by a short fermentation of simple rice, kôji’s enzymes bare extraordinary powers to transform fish, meats and vegetal proteins. Subtle sweet and sours of Japanese cuisine are originally based on Kôji, a powerful source of Umami it can also bring a lot to western gastronomy. Take part in the workshop to discover and tasting its magic power.
Intervenant :
Hervé DURAND, Founder – Kura de Bourgogne