Steamed JIDORI Chicken and Mushrooms Japanese Way with Koji Seasonings

Experience a refined cooking class where we focus on premium Japanese ingredients and fermentation techniques. In this two-hour interactive session, you’ll learn how to prepare premium Jidori chicken (Japan’s heritage breed) marinated in salt koji, then steamed with mushrooms for a juicy, deeply flavorful dish that supports digestion and wellness. You’ll also learn how to integrate traditional Japanese cooking techniques (seiro steaming, marination, umami building) into your everyday meals.

Join us for a traditional cooking, culture, connection and deliciousness — discover how real Japanese food can be healthy, accessible, and packed with flavour! 🍽️✨

1. Miso Soup with Traditional "Awase" Dashi – A soothing miso soup made with homemade dashi and seasonal vegetables, rich in minerals and umami.
2. Steamed Green Beans with Ama-Koji Sesame Sauce – A “goma-ae” style side dish featuring Ama-Koji, Soy Sauce Koji, and freshly ground sesame for deep, nutty flavor.
3. Steamed Salt Koji "Jidori" Chicken with Shiso, Umeboshi, & Koji Seasonings – Juicy "Jidori" chicken and mushrooms marinated in salt koji, steamed, topped with shiso and tangy plum for a refreshing balance.
4. Steamed Mixed Rice (served, not cooked in class) – A wholesome blend of Haiga, brown, and black rice, naturally rich in fiber and umami.
5. Koji Amazake (served, not made in class) – A naturally sweet, nourishing dessert drink made with just koji and rice, lightly topped with matcha powder.

• How to use Koji seasonings and other fermented ingredients to maximise natural umami and gut-friendly benefits
• Steaming techniques for flavour retention, nutrient preservation and lighter digestion.
• Step-by-step cooking in a small group to ensure you get hands-on time and practical take-home skills.
• Insights into Japanese food culture, fermentation, and everyday wellness habits

Everything is beginner-friendly and taught step-by-step. You’ll enjoy the full meal at the end of class!

To ensure a safe and enjoyable experience, please review the following class policies BEFORE BOOKING:
- Minimum Enrollment: Classes require at least 6 participants. If a class doesn’t meet the minimum, it will be canceled 48 hours before the start time and a full refund will be issued.
- Age Requirement: Participants must be 18 years or older, as classes involve knives and gas stoves.
- Group Setup: You’ll always cook with your own partner(s)—never with strangers. Each pair or small group (up to 3 people) shares a workstation. Groups of 4 or more will have additional stations.

- Allergies: Ingredients may vary; please confirm allergies before booking.

Join us for a cozy, fun, and delicious evening discovering the magic of Japanese fermentation ✨

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