Cooking Studio Kanazawa

At Kanazawa Salon in a quiet back street not far from the famed Omicho Market, one can learn how to incorporate using Koji in making healthy, traditional Japanese food with Chikako-sensei and Moe-sensei.

Koji is used in the production of sake, mirin (rice vinegar), soy sauce, amazake and miso. As Koji is fermented, it’s a great source of probiotics and in Japan is said to also  promote beautiful skin & hair growth, relieve constipation and fatigue, aid weight loss and good sleep, increase concentration and much more.