Part 1: Cabi x Ace Hotel Brooklyn - Soy Sauce Making & Tasting Workshop

Name: Part 1: Cabi x Ace Hotel Brooklyn - Soy Sauce Making & Tasting Workshop
Start: 2023-08-30T19:00:00.000-04:00
End: 2023-08-30T20:30:00.000-04:00
Location: Ace Hotel Brooklyn

Hosted by Cabi Foods

Ace Hotel Brooklyn

Kings County, New York

Registration

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About Event

Ace Hotel Brooklyn is proud to invite Cabi food for a series of workshops exploring Japanese culinary traditions.

In August, guests will learn all about the soy-sauce making process. Later, they will have the opportunity to use their unique hand-made fermented soy sauce for a Hand-Roll Sushi class.

Tickets are available for purchase for one or both classes! Options below.

https://lu.ma/nzbswm33
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Our Soy Sauce Making Workshop

Part 1: Introduction to Soy Sauce

Begin by delving into the history and cultural significance of soy sauce. Learn about its origins, various types, and the role it plays in Japanese cuisines, both culturally as well as its flavor contribution in cooking.

Ingredient Selection: Understand the importance of selecting high-quality ingredients for soy sauce making. Explore different types of soybeans, wheat, and other grains, and learn how each contributes to the flavor profile of the final product.

Part 2: Moromi Making

Get hands-on experience in preparing the ingredients, including soaking and blending the ingredients to create the soy sauce mash.

What is Moromi?: Fermented mash of soybeans, wheat and koji. Usually Moromi has been fermented and aged for over 1 year before it is squeezed out to make soy sauce.

Fermentation Process: Learn the intricacies of the fermentation process and how it transforms the ingredients into soy sauce. Understand the role of enzymes and beneficial microorganisms in this transformation.

Aging and Flavor Development: Discover the significance of aging in soy sauce production and its impact on flavor development. Explore different aging methods, including traditional wooden barrels and modern techniques, and understand how each influences the taste and aroma.

Part 3: Squeeze Moromi

Extract the soy sauce from the Moromi. The result is fresh raw soy sauce. Fresh raw soy sauce isn’t something you can get in the U.S. Even in Japan, it is really hard to acquire as it needs refrigeration and it is difficult to maintain its freshness.

Part 4: Soy Sauce Tasting and Pairing

Engage your senses as you sample various types of soy sauce and learn how to appreciate their unique characteristics. Gain insights into pairing soy sauce with different dishes and ingredients, unlocking a deeper understanding of how to enhance flavors in your cooking.