A hands on cooking workshop that will show you how to use a variety of tofu products and how to make and season with koji sauce. You will be working with soft tofu, firm tofu, and aged tofu. The class is two hours long and taught by Japanese-American home cooking teacher and food writer Sonoko Sakai. Only 14 spots available! Register Now! The Menu: Koji Miso Soup with Spring Vegetables Brocccolini with Tofu Sesame Koji sauce Tofu Crab Cakes with Koji Daikon sauce Rice with Age Tofu (deep fried tofu) and Ginger About Sonoko: Sonoko Sakai is a food writer, Japanese cooking instructor and soba maker based in Los Angeles , California. Her kitchen memoirs, recipes as well as stories on soba, sake, miso, umeboshi, and katsuobushi artisans have been published in the Los Angeles Times, Chicago Tribune, Saveur and Zester Daily. Sakai is the program curator for Common Grains, an innovative cultural initiative dedicated to raising awareness of about Japanese Grains in the U.S. Sakai's cookbook, The Poetical Pursuit of Food, Japanese Recipes for American Cooks (Potter) is about the season-to-season days spent in her grandmother's kitchen in Kamakura, Japan. For more information about Sonoko Sakai and Common Grains please visit her website here About Koji: Since ancient times, rice has been the most important crop in Japan. Every village had a shrine where people would go to pray for a good harvest and good health. Where there was a shrine, there was a koji-maker, who used the koji mold to ferment rice and soy beans to produce such Japanese staples as sake, soy sauce, miso, rice vinegar. With the industrialization of koji based products, artisanal koji makers have dwindled to about 1000. In the last few years, Myoho Ansari of Saiki Kojiya has led the educational outreach about artisanal koji making traditions directly to Japanese cooks and chefs, who are now driving the renaissance in koji fermented foods.