Sunday 10 September 2017
[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.
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
今回は京都で日本の調味料の要、麹作りをご自
麹つくりは、現在全国で麹作り
ご縁ある素晴らしい町家
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://
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、
お問い合わせ、ご予約はスコップ・アンド・ホーのフェイ
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
■ NAKANOKOAN
■ 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
Reservation Form:
Name
Home Address
E-mail Address
Phone number
Date of Birth
Nationality
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。
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%
- 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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