Sunday 7 October 2018
3-Day fermentation workshop to learn key seasonings of washoku
3-Day The Art of Fermentation Workshop
We organized 3-Day fermentation workshop to learn key seasonings of washoku, Japanese cuisine, making several fermented foods and visiting local miso, shoyu, sake breweries in Nara.
"How can I make koji?" "Where can I buy soy bean koji malt?" "How to controle temperature and pH?"
Participants are all enthusiastically ask many questions regarding Japanese fermentation culture during 3-day workshop.
Participants are all enthusiastically ask many questions regarding Japanese fermentation culture during 3-day workshop.
Starting from koji rice malt, we made shoyu, nattou, amazake, soy yogurt, and also tasted various fermented seasonings.
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| amazake tasting |
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| making nattou |
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| shio koji (salted rice malt) |
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| tasting miso |
Learning how to make miso at miso family-run local miso-maker.
Uda city is the birth place of medicinal herb in Japan's history. We also tasted medicinal plants shojin ryori at Daiganji temple, and went for plant hunting with a local guide.
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| shojin ryori at Daiganji |
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plant hunting |
Lunch was provided by "Nagino mori", a vegan chef, who prepared various recipes using plenty of fermented seasonings.
20 pages of English text book about Fermentation in Japan. I think no other place in Japan organize such a lesson, deep-into fermentation.
Program
DAY1
Lunch: Medicinal herb lunch at Daiganji temple
Seminar：Basic knowledge of washoku and fermentation
Lesson 1: Koji & Shio-koji (salted koji malt)
Lesson 2: Soy milk yogurt
Lesson 3: Amazake
DAY 2
Field work: Shoyu & Sake breweries
Lesson 4: Plant hunting & Medicinal herb liquor
Lesson 5: Miso
Lesson 6: Nattou
DAY 3
Lesson 7: Shoyu (soy sauce)
Lesson 8: Tofu
Lunch: Medicinal herb lunch at Daiganji temple
Seminar：Basic knowledge of washoku and fermentation
Lesson 1: Koji & Shio-koji (salted koji malt)
Lesson 2: Soy milk yogurt
Lesson 3: Amazake
DAY 2
Field work: Shoyu & Sake breweries
Lesson 4: Plant hunting & Medicinal herb liquor
Lesson 5: Miso
Lesson 6: Nattou
DAY 3
Lesson 7: Shoyu (soy sauce)
Lesson 8: Tofu
Inquiry
We can organize this kind of events for a group of people, interested in fermentation (minimum member of participants: 10 persons). Please let me know if you have questions.
