Unlocking Umami: Miso & Koji

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Welcome to the Unlocking Umami series! In each of these classes (Mushrooms, Miso & Koji), we delve into the fifth taste through a curated selection of recipes and ingredient tastings designed to deepen your understanding of umami. You'll learn methods to maximize and enhance umami flavors and discover umami’s relationship with the other four tastes. 

Miso is a magic wand. Its umami-rich, salty profile plays well in both savory and sweet dishes. While miso is most often associated with Japanese-style broth, its versatility extends far beyond. The secret behind miso’s magic is koji, a grain, usually rice, inoculated with the fungus Aspergillus oryzae, traditionally used to make sake, shoyu, and, of course, miso. 

Inspired by students who wonder what to do with a big container of miso after making soup, Marie developed this class to inspire you to use miso in non-traditional ways. Get ready to have your mind blown with an impossibly simple and staggeringly delicious recipe for roasted vegetables. Turn a beloved childhood treat into a sophisticated and nuanced bite. And while Marie would never suggest that you use only one salad dressing recipe (heaven forbid!), she does feel confident that this one will grace your table frequently. 

While the focus of this class is on miso and koji, we will also explore and taste other vegan and vegetarian umami-rich ingredients, further broadening your umami repertoire.

MENU

Umami Popcorn (Recipe Only)

Miso Bagna Cauda

Ultimate, All-Star, Blue Ribbon Winning Roasted Vegetables with Chickpeas and Fresh Herbs

Tomato Miso and Scallion Gratin

Salad with One Salad Dressing to Rule Them All

Upgraded Childhood Peanut Butter Cups

This menu contains the following common allergens: Soy, Peanuts, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. 

Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com