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.![](https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061699/picture_pc_a6eda8788902a8e06012ead4209e0d4f.jpg)
"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.
![](https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061738/picture_pc_6263820af7fd715f9d6505d5db7db87f.jpg)
Participants are all enthusiastically ask many questions regarding Japanese fermentation culture during 3-day workshop.
![](https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061738/picture_pc_6263820af7fd715f9d6505d5db7db87f.jpg)
Starting from koji rice malt, we made shoyu, nattou, amazake, soy yogurt, and also tasted various fermented seasonings.
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amazake tasting |
making nattou |
shio koji (salted rice malt) |
tasting miso |
Learning how to make miso at miso family-run local miso-maker.
![](https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061542/picture_pc_3cc94174f9073f75b64dcd45a6c7d46e.jpg)
![](https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061672/picture_pc_5d27dd17d67f735faf18b1b1c4398df5.jpg)
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![]() |
![](https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061594/picture_pc_1919f1dde24e1d82b6a8c3c1770a0ff9.jpg)
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.
![](https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061548/picture_pc_f51eb90eddf2d019d43bc1528b9aa492.jpg)
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.