cook

I have been working in the bay area since the beginnning of the year, teaching soba and doing events at Google to introduce Japanese rice.  I have also preparing for a koji event at Bar Tartine, one of my friend restaurants in the Bay area. The koji themed dinner is happening on May 28.  Here is a story that came out about Koji. 

http://www.sfchronicle.com/recipes/article/Traditional-Japanese-koji-turns-into-versatile-4526837.php#src=fb