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Rediscover the legacy of traditional Japanese fermented foods and learn about the potential health benefits. This class will provide an introduction to the fascinating world of ‘koji’, one of the fundamental building blocks of miso and other Japanese fermented products. You will earn about the process of fermentation through ‘koji’ mold spores and basic Japanese practices that can be used to create healthy and delicious flavors, marinades, and condiments. You will taste homemade samples and learn the history, nutritional values, and the process for this traditionally fermented food. Each participant will engage in the hands-on making of short-term miso which you will take home to ferment at home.
Naoko Moller
Naoko Moller
Naoko Komagata Moller is a senior researcher at Japan Food Studies College, a dedicated food activist, a Japanese cooking connoisseur, and an ESL educator. Born in a Soto Zen Buddhist temple in Niigata, Japan, and raised in both Hawaii and Japan, she learned to cook by assisting her mother and as a minister’s wife, preparing meals for large groups at temples. Naoko operated an English school in Japan for over 20 years, working as a teacher-trainer for Japanese teachers of English while managing the temple. Around 2010, she moved back to Hawaii and taught Japanese language and English as a second language at the Honolulu Waldorf School. Currently, Naoko lectures on Japanese food history and culture, focusing on immigrant-plantation food of Hawaii and Shojin Ryori (Zen Buddhist vegetarian cuisine) at schools, colleges, and temples. She also conducts Shojin Ryori workshops and cultural and educational workshops worldwide. Naoko enjoys life in both Hawaii and off-the-grid in Northern California with her husband.
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