Koji: The Mother of Japanese Cuisine
Thu Jun 13 2013
Time Out says
Posted: Thu May 30 2013
Japanese-food guru Timothy Sullivan (founder of UrbanSake.com) and chef Koji Hagihara (Hakata Tonton) delve into the funky world of koji (a flavor-enhancing fungus) at this Japan Society talk and tasting. Sullivan will spill details on Japan's national fungus and its evolution into shio-koji (a fermented salt-and-rice mixture), a condiment foreign to most American pantries but a centuries-old staple in Japan. Following the lecture, get a taste of the stuff as Hagihara grills chicken brined in shio-koji, served with garlic, ginger, scallion, celery and carrots. Complimentary sips of Hakkaisan Honjozo sake will be available.