Events / Dinner

Quest for Koji

Sat, September 15, 2018

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancellation and Food Allergy Policy


Irene Li

Mei Mei, Boston

Rich Shih

Our Cook Quest, Boston

Mike Betts


John Hutt

Museum of Food and Drink, Brooklyn, NY

Nicco Muratore

Commonwealth Cambridge, Cambridge, MA

Anna Markow

Esca, NYC

Sean Doherty

Portland, ME

This all-star squad of curious chefs, intrepid experimenters, and fearless food scientists from Boston and beyond will converge on the Beard House kitchen to explore the mysterious world of koji, the treasured Japanese rice mold responsible for miso, soy sauce, and other fermented favorites. Join them for a taste of the next wave of American gastronomy and all that these spunky spores have to offer.


Click here to see photos from this event.



Hors d’Oeuvre

Everything Cheese–Teff Crackers with Heirloom Tomato Soup Shooters

Smørrebrød > Smoked Seasonal Fish with Beet Bettarazuke on Rugbrød

Onigiri > Local Stone Fruit Umeboshi with Wild Shichimi and Sunflower

Anadama Bread, Knækbrød Crispbread, and Hokkaido Milk Bread with Amazake-Cultured Butter

Shiro Plum Umeshu with Mizu Green Tea Shochu


Scallop Miso–Cured Scallop with Beach Rose, Sea Rocket, and Cucumber Gazpacho

Tempesta di Sole Trebbiano d’Abruzzo 2015

Barley–Shio Beef Tartare with Tsukemono, Cured Yolk, and Huàméi Stone Fruit

Shacksbury Dry Cider

Louisiana Dirty Rice and Beans with Maine Soy Sauce, Koji Foie Gras, and Duck Katsuobushi

Muj Gaad with Monkfish, Curry Garam, Dried River Fish, and Vegetables

Corvezzo Terre di Marca Rosato Frizzante 2016

Moroccan Lamb with Harissa Glaze, Couscous, Msemen, and Umami Dips and Sauces

Greenvale Vineyards Cabernet Franc 2011

Ricotta–Miso Cheesecake with Caramelized Koji Crust, Fig–Amazake Sauce and Umeboshi Dust

Mizu Barley Shochu Hot Toddy

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