According to the organizers:
What do sake, miso, shoyu, mirin, and rice vinegar have in common? Find out at this lecture, demonstration, and hands-on culinary workshop with world-renowned chef-instructor and cookbook author, Hiroko Shimbo. Learn about Japanese fermentation practices and the amazing fungus — Koji, Aspergillus Oryzae — that makes many of these ferments possible. Hiroko will introduce you to the umami-boosting shio koji, and teach you how to prepare it and use it to create your own shio koji marinated chicken. Learn, cook, and taste with Hiroko at this MOFAD cooking class.