The second collaboration event between Kojiya Sanzaemon and Nagoya Kanko Hotel will be held!

This is the second collaboration with Chef Naito of the Chinese restaurant "Ryujo".
This will be an opportunity to learn about the basics of koji and its unknown charms.
In the workshop, you will make doubanjiang using rice malt. (You can take home the doubanjiang you make.)
This is a valuable event where you can learn about the appeal of koji, which is something that is familiar to us but surprisingly unknown, and taste it in dishes.