OUR proDucts
upcoming events
L'atelier Saké & Doburoku
Atelier Saké et Doburoku en collaboration avec Madame saké au Québec !
Madame Saké, Kuniko-san, est une véritable ambassadrice du saké au Québec.
À l'atelier, vous apprendrez le rôle indispensable de koji dans la production de saké et d'autres produits alimentaires ainsi qu'une boisson originaire de saké : doburoku.
Unleashing the Magic of Koji: Nature’s Flavor Enhancer
Join us for an exclusive Masterclass Koji lecture, "Unleashing the Magic of Koji: Nature’s Flavor Enhancer," at the Embassy of Japan in Ottawa. This special event, hosted at the Information and Culture Centre, will delve into the wonders of koji, a traditional Japanese ingredient that elevates flavors in culinary creations.
📅 When: Oct 7th 14h-16h.
📍 Where: 255 Sussex Dr, Ottawa, ON K1N 9E6
ABOUT KOJI
"Koji" stands as a cornerstone in Japanese cuisine, essential for producing sake, soy sauce, miso, and more. This culinary alchemy begins with cooked rice inoculated with Aspergillus oryzae, a fungi that infuses the ingredient with unique qualities.
Recommendations
ABOUT MISO
Miso is a beloved cornerstone of Japanese cuisine, a velvety paste crafted through the ancient art of fermentation. Made from soybeans, rice, barley, or other grains, miso is not only a pantry staple but a powerful flavor enhancer, bringing deep umami notes to your dishes.
Why Miso?
ABOUT AMAZAKE
Amazake is a traditional Japanese drink made from fermented rice, often enjoyed for its naturally sweet flavor and creamy texture. It is created through a fermentation process involving cooked rice and koji (Aspergillus oryzae), which converts the starches in the rice into sugars.
This delightful beverage is not only delicious but also packed with nutrients!
RECIPE
Koji is not only a key ingredient for Japanese fermented food but also it is getting common among chefs to use koji as a tenderizer / umami enhancer in any kinds of culinary .
FERMENTATION
Fermented foods have been a well-established in everywhere in the world for thousands of years. In recent years there’s been a greater push to raise koji awareness, especially with NOMA in Copenhagen and Jeremy Umansky with Koji Alchemy.