CONFERENCE "Kôji’s magic in your kitchen..." at "Salon du Saké 2019" European Fair for Sake and Japanese Beverages

CONFERENCE “Kôji’s magic in your kitchen…”

Free! - COMPLET

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.

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Intervenant :

Hervé DURAND, Founder – Kura de Bourgogne

Intervenants

Hervé DURAND (Fondateur – Kura de Bourgogne – Poisson, France An engineer and scientific researcher in Japan in the 1990s, he discovered and appreciated sake. Back in Burgundy, he began to produce sake and prepare Kôji for the originality and authentic flavours it reveals. It has developed a process adapted to the varieties of rice and soybeans grown locally to control the enzymatic balances of the kôjis and adapt them to each product and recipe. )