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

Sunday, 13 January 2019

[2 Day Nara] Fermentation Class Program in the countryside Japan

Fermentation stay program in Nara

Do you know how to make koji malt, amazake, or miso?

The key seasonings for washoku cuisine are: sugar, salt, miso, vinegar, and soy sauce.  Except salt, we can make them by using fermented rice, bean and wheat. Learning about these 3 fundamental crops, we can make basic tastes of Japanese food.

There is also 3 day course for a group of people with 8-10 persons.
3-Day fermentation workshop to learn key seasonings of washoku

For this 2 day class, you can learn how to use koji, amazake, and miso.

Itinerary

Day 1 
13:00 Meet at accommodation
13:30 - 14:30 Lecture about Japanese fermentation
14:30 - 15:30 Lesson on Amazake and shio-koji (tasting and making your own)
15:30 - 17:00 Visit producers (miso, shoyu, sake brewery, tea store for example)
 - overnight  in Nara
Day 2
  9:00 - 11:00 Lesson on Miso
11:00 - 12:00 Tasting Amazake and make Hishio
12:00 - 13:30 Lunch option (medicinal herb shojin cuisine)

Participation fee

Lecture fee: 10,000JPY / person 
(min number of participants: 2 persons )

Accommodation: 9000 JPY / person including dinner and breakfast
Optional lunch on the 2nd day : 3800 JPY / person (medicinal herb lunch)
amazake
hishio koji

medicinal herb lunch at a temple nearby