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.

Venez découvrir le 23 & 24 novembre de 12h à 16h le @marchealajaponaise à Montréal, un événement unique qui vous transporte directement au coeur de la culture japonaise.

Venez découvrir une sélection de produits artisanaux, et une variété de stands proposant des articles parfaits pour des cadeaux de fin d'année, tous inspirés par le Japon.

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?

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!

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 .

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.