When we eat Japanese foods, many of us do not realize we are eating byproducts of fermentation. Sake, miso, even soy sauce is fermented using a funky fungus known as koji. Over the last decade or two, this unconventional fermentation method has slowly started to catch the eye of food scientists worldwide and has inspired many chefs to experiment with it in their kitchens. This talk will give a brief overview of the science behind koji, a look at how some professional fermenters are using it, as well as a couple of ideas for how you can experiment with koji or koji byproducts in your own cooking or baking! We hope you leave inspired to try some food-science experiments of your own in your home kitchen!

Continuing our 2024 Japan Lecture Series, join the JASP in welcoming Steven Baleno, where he will be hosting a talk titled "Fermenting Flavor: Koji in the Kitchen". Light hors d’oeuvres and beverages will be provided. Attendance is free, but registration is required.

If you would like to have wine or sake to enjoy during the lecture or take home, order by May 28 from https://www.dreadnoughtwines.com/shop.

Steven Baleno is an educator with a passion for exploring the intersection of Japanese culinary techniques and how to apply them within Western kitchens. Currently serving as the Japanese teacher at Shaler Area Middle School, Steven brings a wealth of experience and enthusiasm to his role. He is currently working with the National Consortium for Teaching about Asia (NCTA) to develop lessons for K-12 teachers on Japanese fermentation.