Have you heard about “Koji 麹” before?
It is translated to “rice malt” sometimes. It is one of the key ingredients of Sake, Miso, Tamari and other Japanese condiments.

“It is made of cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan.” - Koji Soupe & Labo

I used to buy some dried Koji in Japan and brought it back to Montreal. Since La brasserie San-Ô opened in Côte-des-Neiges, I’ve been so grateful to get fresh Koji from them. I enjoy making Amazake(sweet rice drinks), dessert with adzuki/white beans sweetened with Koji. I also love adding Miso and Tamari to my dishes to enhance the flavour.

In this supper club, you’ll taste the dishes prepared with Shio(salt) Koji, Barley Shio Koji, Shiro(white) miso from La brasserie San-Ô.

The menu will be ;

Shiro miso soup
Koji marinated tofu in two ways
Fall/winter vegetables with dips
Mushroom ankake
Imo(sweet potato) Okowa(rice)
Yookan with adzuki (dessert)

As always, vegan, gluten-free and organic.
Looking forward to seeing you at our supper club!

Fee ; 55$ per person
Location ; Westmount, 7min. walk from metro Vendome

Registration is required.