Koji, or grain inoculated with the mold aspergillus oryzae, is used in the making of soy sauce, sake, and miso, among other delicious things. It's incredible for imparting umami flavor, increasing tenderness, and encouraging browning.

We are joined again by FAT CAP Supper Club chef Cecil Rodriguez, who will show you the best techniques for utilizing koji with meat and beyond! Taste cuts of meat that have been marinated in koji over the course of a couple days compared with the effects of koji added right before cooking. This class will feature a cooking demonstration and a light meal. Wine, beer, and other refreshments will be served.

Participants will take home a container of koji and a recipe.