8F
MUJI
Koji Making Workshop| Event report
2024.04.05
Hello everyone. MUJI Hiroshima Parco.
This weekend, the event will start again at Open MUJI.
Today, I would like to present the workshop held a while ago.
On this day, we invited Shunsuke Sunari, the owner of sodate., as a lecturer, and held a Koji workshop.
It can be used for various dishes and is good for the body.
There may be many people who have experienced that they are not listed much even if they want to make it, or that they did not understand it well.
Sodate. is a shop of sandwiches, baked sweets, and additive-free products using koji.
I went to an old-fashioned soy sauce shop and learned how to make rice koji from scratch, and in April 2022, I opened sodate. with the desire to easily incorporate pesticide-free vegetables and koji.
On this day, I learned how to make three types of salt koji, soy sauce koji, and long leek koji.
We use rice koji and soy sauce from Taisho eraya soy sauce in Shimane Prefecture.
Thick and fine green onions grown without pesticides at Jurobara Farm in Hatsukaichi.
It is a delicious, safe and secure material.
Long green onions are rare, isn't it? It smells very good and looks very delicious.
We heard a lot of stories about Kouji while mixing it together.
Kouji which makes meat and vegetables soft.
As it helps digestion, the burden on the gastrointestinal intestine is reduced.
Increasing umami and sweetness not only makes it delicious, but also improves the intestinal environment, improves immunity, and makes it difficult to catch colds.
Mr. Sandy's story is a lot of learning.
I became more and more interested in this shit. Everyone who participated also took notes and asked a lot of questions and talked.
Three types of kouji.
I'm very happy to learn how to arrange and use it for cooking, and think that it will be used for various delicious dishes at your home in the future.
We also had you take the extra koji home.
Sunaryu's recommendation is onion koji made with new onions.
"It's very delicious because it can be used for a variety of dishes," Sandryu said.
It's fun to use seasonal vegetables to make a unique koji at that time.
It is difficult to avoid taking any additives in your daily diet, but there are two birds and three birds per stone that can be detoxed deliciously by incorporating fermented foods.
It was a fun workshop to learn the depth and fun of Koji.
Why don't you start a delicious and good life for your body?
MUJI Hiroshima Parco holds events to interact with local residents.
Please come and experience the charm of Hiroshima.
⇒Click here for information on MUJI Hiroshima Parco events
https://www.muji.com/jp/ja/shop/detail/045653
MUJI Hiroshima Parco
This weekend, the event will start again at Open MUJI.
Today, I would like to present the workshop held a while ago.
On this day, we invited Shunsuke Sunari, the owner of sodate., as a lecturer, and held a Koji workshop.
It can be used for various dishes and is good for the body.
There may be many people who have experienced that they are not listed much even if they want to make it, or that they did not understand it well.
Sodate. is a shop of sandwiches, baked sweets, and additive-free products using koji.
I went to an old-fashioned soy sauce shop and learned how to make rice koji from scratch, and in April 2022, I opened sodate. with the desire to easily incorporate pesticide-free vegetables and koji.
On this day, I learned how to make three types of salt koji, soy sauce koji, and long leek koji.
We use rice koji and soy sauce from Taisho eraya soy sauce in Shimane Prefecture.
Thick and fine green onions grown without pesticides at Jurobara Farm in Hatsukaichi.
It is a delicious, safe and secure material.
Long green onions are rare, isn't it? It smells very good and looks very delicious.
We heard a lot of stories about Kouji while mixing it together.
Kouji which makes meat and vegetables soft.
As it helps digestion, the burden on the gastrointestinal intestine is reduced.
Increasing umami and sweetness not only makes it delicious, but also improves the intestinal environment, improves immunity, and makes it difficult to catch colds.
Mr. Sandy's story is a lot of learning.
I became more and more interested in this shit. Everyone who participated also took notes and asked a lot of questions and talked.
Three types of kouji.
I'm very happy to learn how to arrange and use it for cooking, and think that it will be used for various delicious dishes at your home in the future.
We also had you take the extra koji home.
Sunaryu's recommendation is onion koji made with new onions.
"It's very delicious because it can be used for a variety of dishes," Sandryu said.
It's fun to use seasonal vegetables to make a unique koji at that time.
It is difficult to avoid taking any additives in your daily diet, but there are two birds and three birds per stone that can be detoxed deliciously by incorporating fermented foods.
It was a fun workshop to learn the depth and fun of Koji.
Why don't you start a delicious and good life for your body?
MUJI Hiroshima Parco holds events to interact with local residents.
Please come and experience the charm of Hiroshima.
⇒Click here for information on MUJI Hiroshima Parco events
https://www.muji.com/jp/ja/shop/detail/045653
MUJI Hiroshima Parco
