In this workshop Caro Japan introduces you to the secrets of delicious Japanese sweets made with koji: amazake to-nyu (cocoa and kinako pudding) with sencha (fine green tea, genmai-cha and gaba cha). Koji is a malt necessary to make sake, miso, and other typically Japanese products. It breaks up ingredients to bring out nutrients and savouriness. Koji is made through the creation of sweet sake, and it has been loved by common people in Japan for over 300 years - since the Edo period. Rice and koji are mixed together and heat is applied. The koji breaks up nutrients in the rice to obtain glucose (sweetness), many vitamins (mainly vitamin B) and essential amino acids. It is used in many different products, which will be discussed during the workshop. A must for health conscious people!
Maximum participants: 12
Workshop fee: €25,-