Atelier 2026/09/26 ：[Sep Session 2] Mushroom Shoyu Koji Workshop

Celebrate the flavours of autumn with a hands-on Japanese fermentation workshop! Using dried rice koji, soy sauce, and a mix of dried mushrooms, you will make your own Mushroom Shoyu Koji, packed with rich, deep umami and wonderful seasonal flavour. You will prepare your own batch during the workshop and take home approximately 250 g of Mushroom Shoyu Koji in a glass jar to enjoy at home. What you will experience 🍄 Make your own Mushroom Shoyu Koji Learn how to combine dried rice koji, soy sauce, and dried mushrooms to create this delicious umami-rich seasoning. 👩🍳 Cooking demonstration We will demonstrate how to make Nametake, a savoury mushroom dish made with Mushroom Shoyu Koji. 🍚 Japanese-style tasting menu Enjoy a comforting Japanese set meal featuring: Nametake Steamed rice Miso soup Cucumber pickled with red vinegar Agedashi-style tofu with mushroom shoyu-koji sauce You will also discover simple and delicious ways to use Mushroom Shoyu Koji in your everyday cooking. Workshop Details Date: Saturday, September 26, 2026 Time: 11:00 AM – 1:00 PM Location: Buffet Maharani, 808 Jean-Talon Ouest, Montreal Price: $60 Take Home 1 jar (approximately 250 g) of your homemade Mushroom Shoyu Koji Come discover the magic of koji and bring a little taste of autumn into your kitchen! 🍄🍚