Seasoning Journey to living Satoyama~meet the ingredients, taste their stories!~

2017年9月10日日曜日

[6th -8th October Kyoto] Japanese Art of Fermentation 3 days Koji Malt Work Camp



sake,miso,soy sauce,vinegar,mirin are foundations of japanese cuisine.All are made from koji malt.In this workshop,you will learn how to make koji malt while enjoying fermented meals to introduce you to the traditional and contemporary landscape of food culture in kyoto.
Mr nakaji,the main facilitator,trained at Terada-Honke sake brewery in Chiba,and has been organizing koji malt workshop throughout Japan.
The venue,Kyoto Moyashi House,was once a shop where moyashi koji malt seed was produced 100 years ago.

We hope you can join us and enjoy a memorable weekend in a historicant significant setting amidst a pleasant autumn season atmosphere in Kyoto.


酒、味噌、醤油、酢、みりん、日本調味料は全て麹から作られます。

今回は京都で日本の調味料の要、麹作りをご自身でも作っていただけるレベルmでしっかり学んでいただき、その過程で発酵食、そして京都の食文化もお楽しみいただこうという企画です。

麹つくりは、現在全国で麹作り合宿を主宰されているなかじさんに教えていただきます。

会場は、100年前は種麹を作っていた「もやし屋さん」だった京都もやし町家さんです。
ご縁ある素晴らしい町家で京都の秋を感じていただきながら、ご参加頂く皆様に深く心にとどまる時間をお過ごしいただければ、と思っております。




maximum number of participants:25 person Participartion Fee:148000 JPY

Cost includes: Lunches,Dinners,Transportation fee during the seminer , English interpretation , and a Textbook.
The cost does not included:Accommodation,Transportation to the kyoto moyashi house(A neighborhood guest house is available upon request)

Reservation Form: masuji90@maia.eonet.ne.jp
Name
Home Address
E-mail Address
Phone number
Date of Birth
Nationality
Payment method (Credit Card)https://schophoe.thebase.in/

募集人数:25名様 参加費:148000円
※日本国内からのご参加は125800円となります。
6日から8日までの昼食・夕食代金、移動の際の交通費、英語通訳、テキスト代を含みます。京都もやし町家まではお客様各自でお越しください。ご希望の際はご宿泊は最寄りのゲストハウスをご案内いたします。
お問い合わせ、ご予約はスコップ・アンド・ホーのフェイスブック、またはmasuji90@maia.eonet.ne.jpまでご連絡お待ちしております。


Schedule 


Teacher:      NAKAJI MINAMI TOMOYUKI 

 expert of koji culture 


Graduated from Kyoto University of Art and Design Ceramic Course. After learning traditional performing arts (wadaiko, dance, and song) at Kodo Cultural Foundation, he studied cooking and self-sufficient lifestyle under a cooking expert, Ms. Deco Nakajima. He had engaged in natural brewing sake at Terada-Honke as a Kuroudo (head sake brewer) for 8 years, and learnt fermentation and philosophy of life from Mr Keisuke Terada. Through brewing sake, he acquired fundamental knowledge of koji mold and fermentation. He started his own business and actively works to convey a low of koji and fermentation, organizing seminars related to Koji, fermentation, bodywork, and meditation.

Guest Speaker


Akihiko Sukeno / HISHIROKU

種麹屋 菱六 助野彰彦


NAKAHIGASHI

草喰なかひがし


VOLVER

ボルベール


HAKKOUSHOKUDO KAMOSHIKA


発酵食堂カモシカ


■ NAKANOKOAN


京都中之光庵


■ OKASHIMARU

御菓子丸


■ ASAHIYAKI

朝日焼



■ KITCHEN MINORI
  
キッチンみのり





Reservation Procedure 予約方法

We need formal reservation for attending this program. 

Step 1:  Please fill in following form and send email to: masuji90@maia.eonet.ne.jp
 ①下記事項をmasuji90@maia.eonet.ne.jpまでご送付ください。

Reservation Form:  

Name
Home Address
E-mail Address
Phone number
Date of Birth
Nationality


Step2:  Please note that we need payment by credit card or paypal in advance. We will send confirmation letter after we confirm your payment.

②事前決裁が必要です。クレジットカードまたはペイパルでお支払いが確認できましたら予約確認メールを送付します。

Payment method (Credit Card)
https://schophoe.thebase.in/


Cancellation Policy: キャンセルの場合の取り扱いについて
- 7day before the seminar start date 100%
- 14day before the seminar start date 70%
- 20day before the seminar start date 50%

The seminar will be guaranteed when the participants reaches more than 8 persons. We will 100% refund the participation fee, if the tour will be cancelled. 



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