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Shio Koji Class & Brunch! with Laci Ulrich

October 21, 2018 @ 11:00 am - 1:00 pm

This is our second in a series of Sunday Brunch Adventures!  Be prepared to be delighted AND educated as Laci takes us through the ancient art of a  Japanese fermentation technique and it’s application in food preparation (and of course we will be eating too!)

Shio Koji – the miracle seasoning of Japan- is useful in marinating, pickling, cooking, and bringing out the flavor of all foods, in all recipes!
During our class we will learn how to make a Shio Koji seasoned Vegan Chickpea Tempeh and marinated Pasture-raised Pork Shoulder. With the Vegan Chickpea Tempeh we will show how easy it is to make a savory baked Umami dish.  With the marinated pork shoulder we will make a Pulled Pork Breakfast Hash!  On the side there will be Shio Koji pickles, seasonal vegetables and fermented Amazake beverages. 
Students will go home with a bottle of Shio Koji. 
Bring paper and a pen to take notes.

About the Instructor: Laci is a fermenter from Los Angeles who received her Bachelor of Arts in Psychology from the California State University in Northridge. During this past year she has been honing in on the cultures of fermentation by studying gastronomy in both Northern Italy and Japan. Fermentopia is her ode to the enzymatic wonders of Koji, the precursor to all that is Japanese cuisine, and all that is UMAMI!  www.fermentopia.org

General Tuition $75.
Member Tuition $55

 Register Here

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Note: This Class and Brunch is suitable for Vegans as well as non-Vegans!


October 21, 2018
11:00 am - 1:00 pm
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Culture Club 101


Culture Club 101
1392 E. Washington Blvd.
Pasadena, CA 91104 United States
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