Cooking with Doburoku (Home Brew Sake)

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Sunday February 24

1:00 PM  –  4:00 PM


Cooking with Doburoku (Home Brew Sake) Workshop
Sunday, February 24, 2019
1:00 p.m. – 4:00 p.m.
Instructor: Mariko Grady of Aedan Fermented Foods
$55 JCCCNC Members
$65 General Public


Doburoku is a type of rustic farmhouse or home brewed fermented variation of sake that is typically sweeter and with a lower alcohol percentage than sake as we commonly know it. Mariko Grady of Aedan Fermented Foods, local producers of Japanese fermented foods and ingredients, will present a menu using doburoku as well as other fermented ingredients including koji and miso from Aedan's line of products. Don't miss this cooking workshop that will be packed full of information on the health benefits of probiotic fermented foods as well as heapings of umami flavor with each dish on the menu.

 Workshop Menu:

  • Kanu-miso sea bass
  • Shio-koji avocado chirashi-sushi
  • Daikon and konnyaku dengaku (slow-cooked daikon and konnyaku with special miso sauce)
  • Amazake Dessert