BY JOSH DORCAK — Koji rice is an ingredient we use at MÄS to enhance the flavors in food. The koji rice we make is a pillowy white fungus that grows on the rice from the Aspergillus Oryzae spore. This process takes three d...
January will be an exciting month for MÄS. Luke will be traveling and working in Tokyo, and I will be holding down the shop providing a special counter-only experience all month. During January I will be sourcing fish from the Tsukiji market in Tokyo. The menu will feature some traditional techniques, and of course our signature Cascadian style at MÄS—blending the traditional with our region's bounty. I have been researching all the different types of fish available in the season and am excited to share with you the processes to cut, age, and present different species. I am looking forward to our counter-only month at MAS and looking forward to seeing some new and familiar faces at the counter in January.
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Cascadian Cuisine
141 Will Dodge Way
Ashland Oregon
541 581 0090
eat [at) masashland.com
Chef's Counter
& Dining Room
Thursday — Sunday
5:30 — Close
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