I am happy to invite you to our new and exciting culinary event,
KOJI: THE MOTHER OF JAPANESE CUISINE. Learn about the many uses of shio koji—the fermentation starter for miso, soy sauce, and sake—as the foundation of Japanese food with Hakata
Tonton’s Chef Koji Hagihara, and the Sake Samurai, Timothy Sullivan. During the reception, audience members will be able to sample Chef Hagihara’s new recipes, which use koji, prepared specially for this event and enjoy sake provided by Hakkaisan
Sake Brewery. Also, attendees will receive complimentary samples and recipes to try at home. The event will be presented at Japan Society on
Thursday, June 13, at 6:30pm.
$8.00 for students
Sincerely,
Tomomi Sekiya
Program Officer, Lecture Programs
333 East 47th Street New York, NY 10017
Website:
www.japansociety.org