The Art of Fermentation
Fermentation is an ancient way of preserving food in Japan dating back thousands of years. The fermentation method used in Japan and other Asian countries utilizes the culture called Koji (Aspergillus Orizae). Miso, Soy Sauce, Sake, Mirin, rice vinegar… the ingredients for Japanese food that have become popular in the United States, are all fermented products using Koji. In this class, Chef Asako Sullivan will share with you the various health benefits of eating foods made with Koji as well as other fermented food products. You will learn how to make various condiments from Koji that can easily utilized for daily cooking with any cuisine! On The Menu: Seasonal Salad with Carrot Koji Dressing Grilled Pumpkin with Koji Garlic Sauce Chicken Cacciatore Amazake Ice Cream ABOUT DELLA TERRA: Food, From The Earth Meaning “from the earth”, Della Terra ventures include catering, cooking classes, and events, all staying true to the philosophy of using the best ingredients available from the local harvest. This allows us to be creative with the vast bounty we have available in the Northwest, resulting in better tasting and better-for-you food that benefits the environment and the local economy. We source the majority of our ingredients from within the community from local farms and producers, many of which are located just down the road in Snohomish. Our Cooking Classes: Our mission is to create a sense of community, and to empower folks to cook real food using local and seasonal ingredients. Featuring recipes that are easy to replicate at home, the classes are hands-on, fun, and engaging. The cooking classes are led by a deep and diverse line-up of chef-instructors, who all have incredible education and experience to bring to the table.
113 Avenue C