The Benefits of Japanese Fermented Foods

Eriko Yokoyama and Masumi Diaz have teamed up to give a series of cooking classes featuring traditional Japanese fermented foods at New Leaf Community Market's community classroom starting Sunday, Nov. 12.

The fermented foods are based on the use of a traditional culture called Koji. This probiotic food is a live food that is rich in enzymes that breaks down starches and proteins in food into sugars and amino acids and has many health benefits including: promoting beneficial healthy gut bacteria, providing beneficial enzymes, and increasing bioavailability of minerals. It also helps improve immune system function and is high in nutrients, including B vitamins, biotin and folic acid.

Classes can be taken as a series or individually. The cost is $75 for the series, or $28 for each class. The classes will take place at 150 San Mateo Rd, Half Moon Bay and Preregistration is required to reserve your place.

To register go here and select the date(s) you would like to attend: https://www.eventbrite.com/e/t...

Class Topics and Dates:

Class #1: Shio-Koji -- Sunday, Nov 12, 1–2:30pm

Shio- Koji is a fermented mixture of Koji and shio (sea salt) and water – as a substitute seasoning of salt and has significant health benefit as other fermented food. It can marinate meat, chicken and fish to tenderize and enhance umami; makes quick pickles; and can be added to both savory and sweet dishes. This class offers how to prepare shio-Koji and recipes including using on turkey- just in time for Thanksgiving!

Class #2: Miso -- Sunday, January 14, 1–2:30pm

Miso is a delicious, high-protein seasoning that has been used everyday in the Japanese kitchen for 1300 years. Miso is made with cooked soybeans, Koji and sea salt, then fermented for about 6 months. The fermentation process restores beneficial probiotic that helps break down the amino acids in soybeans and make other foods easier to digest. In this class you’ll learn how to make 2 lb organic miso to take home, and learn the many different ways that miso is used. Since this is a simple but lengthy process, we will prepare for you in advance and explain how we did it.

Class #3: Amazake -- Sunday, Jan 28, 1–2:30pm

Amazake (meaning sweet sake) is a Japanese traditional sweet, non-alcoholic drink made with cooked rice (porridge) or cooked oatmeal, and rice Koji. Amazake is believed to be very nutritious. It contains Vitamin B1, B2, B6, Folic acid, Dietary fiber. Amazake can be eaten as a dessert, snack, and can be used as a natural sweetening agent in baby food, salad dressing, smoothies, etc. It is often considered a hangover cure in Japan. In this class, you will learn how to make and use amazake. You will also have an opportunity to taste variety of amazake.