Noriko from La brasserie San-Ô which produces Koji (mold-inoculated rice) in Montréal and I are hosting a brunch included workshop in end of March.

Koji is one of the most important ingredients for Japanese condiments, such as Miso, Tamari, Mirin, and Sake. Since Noriko and her husband opened the business in Montréal, I’ve been enjoying cooking Japanese meals again. I love Shoyu-koji and Shio-koji to prepare meals but their white miso is so addictive!

This workshop, we’ll show you how to make Miso-maru(Miso bomb) which is an instant miso soup ball. You put the miso-maru in a bowl or cup, pour hot water, stir and ready to enjoy! It is a great idea for quick to-go lunch especially in cold season.

First, you’ll taste two kinds of miso and the toppings. Then, you choose which miso and toppings you go with. You’ll prepare three to four Miso-maru during the workshop and take them home with you.

After preparing your Miso-maru, it’s time for brunch. I’m preparing some of the popular home style dishes with Koji in Japan, like Takikomi Gohan, marinated tofu with shio-Koji etc.

I’m looking forward to share a part of our culture with Noriko at this workshop. I’m so grateful to share our passion for good food with her.

Fee; 60$ +1.5$ service fee

Register your spot from the link below;
https://www.kojisoupe.com/event-details/latelier-de-miso-bomb-et-brunch-koji-japonaise-mars-26