tag:blogger.com,1999:blog-63253627085072178872024-02-19T11:35:08.808+09:00Village to Table StoriesOff-the-Eaten Path Food Experience in Japan. "Meet the People and Places behind your Plates! "Unknownnoreply@blogger.comBlogger66125tag:blogger.com,1999:blog-6325362708507217887.post-87725105855525714202023-11-25T14:53:00.006+09:002023-11-25T14:59:45.950+09:00Free offer for a new online course on udemy "Course 1: The Essence of Japanese Fermentation"<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOVp3uxQCk5nLmCngGYKasw1-MKPX6OsviZTQKLsjpEvfz4k5GyhryMgrrhFzkyG9hGp5eKAdv-6H5c5JDe8We7VRDQ4r9FbLS8RHt1VX40riS5qeINTKRcHIxdj5PAD2YF8XIwbQ6Ty_qVSeQvi2eaNOE5BC27ObF9OtvhIbTuSP_2GySxnbXRh1LGHy/s1640/%E5%90%8D%E7%A7%B0%E6%9C%AA%E8%A8%AD%E5%AE%9A%E3%81%AE%E3%83%86%E3%82%99%E3%82%B5%E3%82%99%E3%82%A4%E3%83%B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="1640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOVp3uxQCk5nLmCngGYKasw1-MKPX6OsviZTQKLsjpEvfz4k5GyhryMgrrhFzkyG9hGp5eKAdv-6H5c5JDe8We7VRDQ4r9FbLS8RHt1VX40riS5qeINTKRcHIxdj5PAD2YF8XIwbQ6Ty_qVSeQvi2eaNOE5BC27ObF9OtvhIbTuSP_2GySxnbXRh1LGHy/w640-h360/%E5%90%8D%E7%A7%B0%E6%9C%AA%E8%A8%AD%E5%AE%9A%E3%81%AE%E3%83%86%E3%82%99%E3%82%B5%E3%82%99%E3%82%A4%E3%83%B3.jpg" width="640" /></a></div><br /> <p></p><h2 style="text-align: left;">Welcome to "Course 1: The Essence of Japanese Fermentation"</h2><h3 style="text-align: left;">Discover the Art of Japanese Fermentation</h3><p>Join Chisato Maeda, a fermenter and ethno-botanist, on a culinary journey through Japan's rich fermentation heritage. Our course, "The Essence of Japanese Fermentation: Comprehensive Guide from Ancient Traditions to Home Cooking," offers a deep dive into the world of Koji, miso, soy sauce, and much more.</p><p>Unlock the Secrets of Traditional Japanese Fermentation in Your Own Kitchen!</p><p><br /></p><h2 style="text-align: left;">Free coupon in 31 days</h2><p>Here are free coupon offering for you, upon launching the new course.</p><p>Limited Time Offer: Get 100 Exclusive Udemy Redemptions with Code 7CDF46D90E2A986392AF (Expires in 31 Days)</p><p><a href="https://www.udemy.com/course/the-essence-of-japanese-fermentation/?couponCode=7CDF46D90E2A986392AF">https://www.udemy.com/course/the-essence-of-japanese-fermentation/?couponCode=7CDF46D90E2A986392AF</a></p><p><br /></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;">
<img border="0" data-original-height="2000" data-original-width="1414" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHoNWFs4fY8Aw4r6s6B4dOe35Hkq9Mku1vx6SVMPZ8qnm6cAy0maJzp8cve3hidy54MPDzJFgvu0w9yeuW6tg4SwIHzzUfi8le3_aoye48njLtQyHNpmJNq6mgn19fuxusFchYjiwOMG7mx0D8H2DGg9SllmT1cZiDdhVUXAxVFz9IS0kcA0As5WVJvLtm/s320/Foodscape%20Minimal%20and%20Modern%20Cookbook%20(2).jpg" width="226" /></td></tr></tbody></table><div style="text-align: center;">You can download the textbook(100pages) for free</div><p></p><p><br /></p><h3 style="text-align: left;">Why This Course?</h3><p></p><ul style="text-align: left;"><li><b>Cultural Insight: </b>Explore the historical and traditional aspects of Japanese food culture.</li><li><b>Scientific Exploration:</b> Gain a thorough understanding of the chemistry and biology behind fermentation processes.</li><li><b>Hands-On Learning: </b>Engage in practical home experiments to bring your knowledge to life.</li><li><b>Foundation for Specialization: </b>Ideal for culinary enthusiasts, professionals, and anyone passionate about wellness and Japanese cuisine.</li></ul><p></p><p><br /></p><h3 style="text-align: left;">Course Structure</h3><p></p><ul style="text-align: left;"><li><b>Module 0: </b>Preparation for Your Fermentation Journey</li><li><b>Module 1:</b> The Culinary Canvas of Japan: Food Culture and Fermentation</li><li><b>Module 2: </b>Basics of Fermentation Science</li><li><b>Module 3: </b>Introduction to Japanese Fermented Products</li><li><b>Module 4: </b>Crafting “Ichiju Sansai (one soup, three dishes)” with Practical Recipes</li></ul><p></p><p><br /></p><p data-pm-slice="1 1 []"><strong>What you will gain from this course</strong></p><p><strong>Benefit 1: Comprehensive Textbook</strong></p><p>You will receive a 100-page PDF textbook filled with in-depth knowledge, tips and secrets about Japanese fermentation at the end of the course.</p><p><br /></p><p><strong>Benefit 2: Seasonal one-soup-three-course recipes</strong></p><p>You will receive 10 seasonal one-soup-three-course recipes (5 for spring/summer and 5 for fall/winter).</p><p><br /></p><p><strong>Assignment 1: Miso Tasting Challenge</strong></p><p>Develop your sense of taste through miso tasting. Understand the characteristics of various types of miso and practice incorporating them into your daily diet.</p><p><br /></p><p><strong>Assignment 2: Making pickling beds</strong></p><p>Students will practice making pickling beds and pickle familiar foods. Pickle beds such as miso pickles, yogurt miso, traditional 358 pickles, and amasu-zuke pickles.</p><p><br /></p><p><strong>Assignment3: Crafting Ichiju Sansai</strong></p><p>Apply your knowledge from the course to design a seasonal "Ichiju Sansai" menu that captures the essence of the selected season through a harmonious blend of flavors, textures, and nutrition.</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><strong>Q&A</strong></p><p><strong>Q: What are some of the key ingredients used in the cooking lessons for this course?</strong></p><p>A: Key ingredients include various types of fermented seasonings miso, soy sauce, vinegar, sake and mirin. Also Japanese foods such as tofu, seaweed, radish, konjac, etc. </p><p><br /></p><p><strong>Q: What should I do, if these ingredients are not available in my county?</strong></p><p>A: Alternative ingredients are suggested instead of using specific ingredients which are unique to Japan.</p><p><br /></p><p><strong>Q: What is "Ichiju Sansai," and how is it relevant to the course content?</strong></p><p>A: "Ichiju Sansai" refers to the traditional Japanese meal structure of one soup and three side dishes. The course teaches how to create meals using this structure, highlighting the use of fermented seasonings.</p><p><br /></p><p>---------------</p><p>Please find the detail in the link below:</p><p>udemy course "Course 1: The Essence of Japanese Fermentation"</p><div><a href="https://www.udemy.com/course/the-essence-of-japanese-fermentation/?couponCode=7CDF46D90E2A986392AF">https://www.udemy.com/course/the-essence-of-japanese-fermentation/?couponCode=7CDF46D90E2A986392AF</a></div><p><br /></p><p><br /></p><p><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-85031908610373723792020-08-12T00:32:00.003+09:002020-08-12T00:33:30.579+09:00Natural dye and cooking from Kihada (Amur cork) tree<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmDvz0up0bNd65l1T-03fyO0FrdE8c7tLcd1aND0nFhR2OuFOt395Lmzz17jYsGawrTL4KLhseKxcZz_L2BtauW4Dsui-3TX-wKcc7hffxU1L3s_VSBjtZ7mZoZHnXXqSQSEv6SaUeIK2/s370/107012902_402770603997082_4084479231727048049_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="277" data-original-width="370" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmDvz0up0bNd65l1T-03fyO0FrdE8c7tLcd1aND0nFhR2OuFOt395Lmzz17jYsGawrTL4KLhseKxcZz_L2BtauW4Dsui-3TX-wKcc7hffxU1L3s_VSBjtZ7mZoZHnXXqSQSEv6SaUeIK2/w400-h299/107012902_402770603997082_4084479231727048049_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Kihada (amur cork tree) is Rutaceae, citrus family of plants used as traditional herbal medicine in Japan. When it's cut down, it smells like orange peel. Rainy season (June to July) is the best season to process kihada, as it absorbs moisture and thus it's easier to peel of the bark.<div><br /></div><div>Nara is one of the biggest production sites of kihada. The tradition dates back to Nara period 1300 years ago, when shugendo (Japanese traditional religion of mountain worship) was established. Kihada was used by shugendo monks to treat stomach ache. The yellow color extracted from kihada tree is vivid and remarkable, which has been believed to have anti-macrobial effects and to ward off bad spirits. In fact, the yellow substance is found to be berberine, a sort of alkaloid, which has anti-bacterial effects and lowers blood pressure. <br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 18px; text-align: left;"><br /></span></div><div class="separator" style="clear: both;"><img alt="画像5" class="is-slide lazyloaded" data-src="https://assets.st-note.com/production/uploads/images/30632623/picture_pc_eb0cacc6925a5b882b0e96c017644118.jpg" height="400" src="https://assets.st-note.com/production/uploads/images/30632623/picture_pc_eb0cacc6925a5b882b0e96c017644118.jpg" style="background-repeat: no-repeat; border-style: none; box-shadow: rgba(34, 34, 34, 0.3) 0px 0px 1px; box-sizing: inherit; display: block; font-size: 18px; height: auto; margin: 0px auto; max-width: 100%; padding: 0px;" width="265" /> <br /><h3 style="text-align: left;">Natural dye</h3>The bark can be used for natural dye.</div><div class="separator" style="clear: both;">It's originally so yellow that there's no need to use color fixing mordant, just boiling the bark for 20 min is enough to have vivid yellow color.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Dyeing linen clothes.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwrIPAvcP88yL-QFRov0mieLBVFapC5h6JLQjWj7fasWedhsFYrQcvEf8GiMVIl1EzkMcXNuuX5Apfe9kXV2baXzyHy6IkiOpQGiA40bMTq9RheQpCpKjWOcEM7us4fD1QWnZRrS80hhJ/s2448/DSC05110.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1624" data-original-width="2448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwrIPAvcP88yL-QFRov0mieLBVFapC5h6JLQjWj7fasWedhsFYrQcvEf8GiMVIl1EzkMcXNuuX5Apfe9kXV2baXzyHy6IkiOpQGiA40bMTq9RheQpCpKjWOcEM7us4fD1QWnZRrS80hhJ/s640/DSC05110.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cotton masks</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OMdQN1EO1wSkVPkIyYv_iVYhYpP3orH2bp_f9076v4HcijW2swaEPDVeJIaIxtkhL9wjZ2j89_aJaxkJcWS6gEDVr9MlrlWzLJeJejAh8v0RMnD3Rb5O2MaWxAyLwmTishoMPAbgs6Xk/s960/117230620_10217492890854741_3763240698254611644_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1OMdQN1EO1wSkVPkIyYv_iVYhYpP3orH2bp_f9076v4HcijW2swaEPDVeJIaIxtkhL9wjZ2j89_aJaxkJcWS6gEDVr9MlrlWzLJeJejAh8v0RMnD3Rb5O2MaWxAyLwmTishoMPAbgs6Xk/s640/117230620_10217492890854741_3763240698254611644_o.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fPJd4XJN-7i0nt-swMC9czua2Et2SbKcsKKID8KTwowiHFNOGsTuwSaKrv_-o08FgwhHZgOLeOYMc5dfrkmpMaCSx1oOFrD0r1qyoLTtZDQ8-RoRX7LsUhSeNqKIu4Nq4qAJqg-5mdfE/s2448/DSC05085.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1624" data-original-width="2448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fPJd4XJN-7i0nt-swMC9czua2Et2SbKcsKKID8KTwowiHFNOGsTuwSaKrv_-o08FgwhHZgOLeOYMc5dfrkmpMaCSx1oOFrD0r1qyoLTtZDQ8-RoRX7LsUhSeNqKIu4Nq4qAJqg-5mdfE/s640/DSC05085.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/IIfjYdyyY70" width="320" youtube-src-id="IIfjYdyyY70"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><h3 name="TcCL6" style="background-repeat: no-repeat; box-sizing: inherit; color: inherit; font-family: inherit; font-feature-settings: "palt"; font-size: 24px; letter-spacing: 0.04em; line-height: 1.75; margin: 50px 0px -18px; padding: 0px;"><span color="" style="color: inherit; font-family: inherit; letter-spacing: 0.04em;">Cooking </span></h3>
<div name="zzKGo" style="background-repeat: no-repeat; box-sizing: inherit; line-height: 36px; margin-bottom: 36px; margin-top: 36px; padding: 0px;">Not only barks but also leaves, roots, and the fruits can also be utilized. The leaves can be used for making tea, and the fruits taste like Japanese pepper sansho, unique spice in Japan. That can be used for honey mead, preserved with olive oil, soy koji, verger, salt and so on.</div><div name="zzKGo" style="background-repeat: no-repeat; box-sizing: inherit; line-height: 36px; margin-bottom: 36px; margin-top: 36px; padding: 0px;">Ainu people (ethnic group in Hokkaido) also use fruits of kihada. They pick the fruits when it's half black, half fresh green, and hang it on the eaves till it's ripen (black). The fruits are believed to have anti-inflammatory effect and Ainu people use it as cough drop by boiling with brown sugar. </div>
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<img alt="画像3" class="is-slide lazyloaded" data-src="https://assets.st-note.com/production/uploads/images/30632196/picture_pc_1ecd0da487a26a7136ba712942dfdf33.jpg" height="265" src="https://assets.st-note.com/production/uploads/images/30632196/picture_pc_1ecd0da487a26a7136ba712942dfdf33.jpg" style="background-repeat: no-repeat; border-style: none; box-shadow: rgba(34, 34, 34, 0.3) 0px 0px 1px; box-sizing: inherit; display: block; height: auto; margin: 0px auto; max-width: 100%; padding: 0px; text-align: center;" width="400" /></div><div name="zBwcz" style="background-repeat: no-repeat; box-sizing: inherit; font-size: 18px; line-height: 36px; margin-bottom: 36px; margin-top: 36px; padding: 0px; text-align: center;"><img alt="見出し画像" height="209" src="https://assets.st-note.com/production/uploads/images/30631838/rectangle_large_type_2_4ff5c5ba03193727bc2898a4f69e0eab.jpg?fit=bounds&quality=60&width=1280" width="400" /></div><div name="zBwcz" style="background-repeat: no-repeat; box-sizing: inherit; font-size: 18px; line-height: 36px; margin-bottom: 36px; margin-top: 36px; padding: 0px;"><span color="" style="color: inherit; font-family: inherit; font-size: 24px; letter-spacing: 0.04em;">Soap, ointment</span></div>
<div name="YWPXj" style="background-repeat: no-repeat; box-sizing: inherit; font-size: 18px; line-height: 36px; margin-bottom: 36px; margin-top: 36px; padding: 0px;">The bark can be also used for making soap and ointment. It's good to treat bruise or insect bites.</div>
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<img alt="画像2" class="is-slide lazyloaded" data-src="https://assets.st-note.com/production/uploads/images/30632133/picture_pc_2dcc3ac0e1fdb85c993db0bf4dadad96.jpg" height="265" src="https://assets.st-note.com/production/uploads/images/30632133/picture_pc_2dcc3ac0e1fdb85c993db0bf4dadad96.jpg" style="background-repeat: no-repeat; border-style: none; box-shadow: rgba(34, 34, 34, 0.3) 0px 0px 1px; box-sizing: inherit; display: block; height: auto; margin: 0px auto; max-width: 100%; padding: 0px; text-align: center;" width="400" /></div>
<div name="2w3rD" style="background-repeat: no-repeat; box-sizing: inherit; font-size: 18px; line-height: 36px; margin-bottom: 36px; margin-top: 36px; padding: 0px;">making ointment<img alt="画像1" class="is-slide lazyloaded" data-src="https://assets.st-note.com/production/uploads/images/30632077/picture_pc_3b59f79d42a1568fbf496ce763b3c0bb.jpg" height="265" src="https://assets.st-note.com/production/uploads/images/30632077/picture_pc_3b59f79d42a1568fbf496ce763b3c0bb.jpg" style="background-repeat: no-repeat; border-style: none; box-shadow: rgba(34, 34, 34, 0.3) 0px 0px 1px; box-sizing: inherit; display: block; height: auto; margin: 0px auto; max-width: 100%; padding: 0px; text-align: center;" width="400" /></div>
Kihada is versatile, used for multiple treatments. <br />
</div><div>In Nara, processing kihada is a seasonal tradition during early summer. There are many farmers processing the tree, and volunteers are recruited.</div><div><br /></div><div>Traditionally, only bark has been used, and rest parts are thrown away during the process. Now, there are some trials to utilize the core part for wood works, leaves for making tea, and fruits for spice. Its potential would be unfolded. </div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-71192107027235176502020-06-27T23:31:00.003+09:002020-06-27T23:31:59.762+09:00Natural plant dye with traditional cooking pot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sHCJblItcIlDHVBFsEEr03HNvVT4kiYwstorm2Rf3kHA6wFFs9VseSTnpl0Ibvr2HiNwUvY56XVv2O6eIjKDbay4WcNhiTRif6UwhbpVUN2kTMpquZOVty4pYbguGeVyREHBIotyJXc/s1600/DSC04564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9sHCJblItcIlDHVBFsEEr03HNvVT4kiYwstorm2Rf3kHA6wFFs9VseSTnpl0Ibvr2HiNwUvY56XVv2O6eIjKDbay4WcNhiTRif6UwhbpVUN2kTMpquZOVty4pYbguGeVyREHBIotyJXc/s640/DSC04564.JPG" width="640" /></a></div>
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Today, I learned how to dye with Ruri-san, who taught me how to dye in Southeast Asia.<br />
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Ruri Kitadai's blog "Travel and Colors" (Japanese only)<br />
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http://rurilapis.blogspot.com/<br />
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Collecting plants while listening to stories about how to make mordant liquid and the wisdom of textiles and plants from Asian countries.<br />
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まずは羽窯で染液づくり。よもぎをぐつぐつ煮出していきます。<br />
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鉄媒染は、酢と鉄釘を混ぜたものでオリーブ色に。ミョウバン媒染は黄色になります。<br />
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Strain the mugwort through a colander and place the cloth in the dye solution; simmer for 20 minutes. As soon as it boils, the water overflows, so it is difficult to maintain the heat at low heat. I need to change the charcoal material at the beginning, middle and end of the cooking as same as the Okudosan cooking. The same as stewing, you have to turn off the heat and let it soak until it cools down so that it will gradually soak through.<br />
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(Silk can be dyed as it is because of its animal protein, but hemp and cotton have been pre-treated with Kureju (Japanese soup). There are many different ways to prepare the groundwork for dyeing in different countries, so it is interesting to think about dyeing folklore. (It's interesting to think about dyeing folklore because there are many different ways to prepare the groundwork in different countries.<br />
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Translated with www.DeepL.com/Translator (free version)<br />
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Abeno-mask looks nice when it is dyed<br />
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Abenomask is disassembled<br />
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I made galette with buckwheat flour for lunch. This is difficult. If it's not spread thin, it's just a crepe. Topped with sesame seeds from the garden, arugula, parsley and sprinkles.<br />
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同じ染料でも、媒染液や布の材質によって様々な色に染め上がりました。<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-37460643993127838352020-06-27T23:25:00.000+09:002020-06-27T23:25:00.312+09:00Making kakishibu persimmon juice for natural dye<h2>
<span style="color: #1c1e21;"><span style="font-size: 14px;">Yamanobe no michi and kaki persimmon cultivation</span></span></h2>
<span style="color: #1c1e21;"><span style="font-size: 14px;">Yamanobe ancient trail runs along the eastern edge of the Nara Basin. P</span></span><span style="color: #1c1e21; font-size: 14px;">ersimmon fields are dotted around the trail with full of </span><span style="color: #1c1e21;"><span style="font-size: 14px;">ancient tombs with keyhole-shaped mounds.</span></span><span style="color: #1c1e21; font-size: 14px;"> </span><br />
<span style="color: #1c1e21; font-size: 14px;"><br /></span>
<span style="color: #1c1e21; font-size: 14px;">Actually, Nara Prefecture is the second largest production site of persimmons (kaki) in Japan, and along the Yamanobe trail, the Tonegaki and Hiratane species are well grown. However, did you know that more than 80% of the persimmons are thrown away?</span><br />
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<span style="color: #1c1e21;"><span style="font-size: 14px;">Only one persimmon per branch can be harvested, and the remaining 3/4 of the fruit is thinned-out. This process takes one hour per tree. Persimmon farmers are aging, and they tend to give up producing kaki due to the lack of labor and the high shipping prices of persimmons despite of low income. They are not able to hold back.</span></span><br />
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<span style="color: #1c1e21;"><span style="font-size: 14px;">We help thinning kaki, and received green persimmons in return, and make persimmon juice, kakishibu.</span></span><br />
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<span style="color: #1c1e21;"><span style="font-size: 14px;">A green persimmon is pounded with a stone mortar and pestle and made kakishibu (fermented persimmon juice).</span></span><br />
<span style="color: #1c1e21;"><span style="font-size: 14px;">One is for freshly squeezed persimmon tannin and the other is for aged persimmon tannin.</span></span></div>
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Raw squeezed persimmon tannin is cooked in a cauldron and the dyeing color is extracted.<br />
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In case of freshly pressed persimmon juice, the color turned creamy.<br />
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How does the color change when it will be fermented?<br />
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Ikkanbari, handicraft using kakishibu persimmon juice</div>
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Next day, squeezed persimmon juice started bubbling. It seems like doburoku, fermented rice alcohol.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazn9IweeC3DxNeVLYJLt6YHP4XsUyiXKchmBvP3Mccew_sUyg0f1fd9oM57IQpaEBOkLaeh8hqfyo28oOCA424nGeDCvhNzuX-YotUZocieCf6Iob95qxsI7XEpAR0tZWvrX8dtqCWsk/s1600/104401208_1122909238090089_6953503542522273726_n.jpg" imageanchor="1" style="text-align: start;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazn9IweeC3DxNeVLYJLt6YHP4XsUyiXKchmBvP3Mccew_sUyg0f1fd9oM57IQpaEBOkLaeh8hqfyo28oOCA424nGeDCvhNzuX-YotUZocieCf6Iob95qxsI7XEpAR0tZWvrX8dtqCWsk/s320/104401208_1122909238090089_6953503542522273726_n.jpg" width="240" /></a></div>
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We need to keep stiring for 10 days, then, filtered. The liquid will be fermented and aged for at least 1 year. Longer is better.<br />
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This juice is made in 3 years ago. It got dark brown.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-43155828227024066672020-02-18T22:27:00.001+09:002020-02-18T22:27:04.935+09:00Visit small-scale fermented food manufacturers in Mikawa Aichi prefecture<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVqAySbgWFh_pat276VIdvM1JzXNpVqgDjt6wb6j3GhqaC-gmum4WXgUvNce8ivL5rVWrpMaogD8rBrjX9nkGWaWVQ0PYLIc6zY51ciqBllQsRVwnzbqt7eACVrbQFQ9xV2DycCW7WRNh/s1600/DSC07935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVqAySbgWFh_pat276VIdvM1JzXNpVqgDjt6wb6j3GhqaC-gmum4WXgUvNce8ivL5rVWrpMaogD8rBrjX9nkGWaWVQ0PYLIc6zY51ciqBllQsRVwnzbqt7eACVrbQFQ9xV2DycCW7WRNh/s640/DSC07935.JPG" width="640" /></a><br />
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<h2>
Fermentation in Mikawa, Aichi prefecture</h2>
Aichi is now famous for a major producer of cars, Toyota company, and also steels, but actually, it is also cluster area of food producers. Mikawa, Aichi prefecture is one of the best places to produce koji rice mold. There are many breweries of fermented seasonings such as soy sauce, miso, vinegar sake and mirin. Indeed, Mikawa can be said to be a fermentation district.<br />
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The reasons why there are so many fermented food manufacturers in Mikawa are:<br />
- good climate<br />
- blessed with nature (mountain, water sources and ocean)<br />
- development of shipping industry in Edo period 17th century<br />
- 5th biggest sake production site<br />
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Traditionally, sake was transported and sold in Edo (current Tokyo). Sake residues are recycled to make kasu-zuke (sake lee pickle), vinegar, and amazake (milky sweet sake).<br />
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It was really suitable for shipping companies to transport food products from Mikawa to Edo and to Osaka, since it is conveniently located in the middle of Japan in-between Edo(east) and Osaka(west), and compared to Osaka port, the tide flow is stable in Mikawa.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheE0_IrtJnkoqrge52RFNMIws-OiacXsZlJ3Luui3kxBQA6Yrgw3dZN79H4wv-nCIIa2Sh6tiB-CyTYuqLDJua7oaz92RMHjgdDd9-aUTd7ujGpcxKKMEKphCnOfE4YcMub7-hXDQ7QHiy/s1600/DSC00900.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheE0_IrtJnkoqrge52RFNMIws-OiacXsZlJ3Luui3kxBQA6Yrgw3dZN79H4wv-nCIIa2Sh6tiB-CyTYuqLDJua7oaz92RMHjgdDd9-aUTd7ujGpcxKKMEKphCnOfE4YcMub7-hXDQ7QHiy/s400/DSC00900.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mizkan vinegar factory along the canal</td></tr>
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<h2>
Hacho miso</h2>
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Hatchō Miso has been made in Okazaki area for a long time since 1645. It's made from just soy bean and salt without using rice or wheat mold, which is very unique to Aichi Prefecture.<br />
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Steamed soybeans are mixed with bean koji (fermented soy) and formed into miso balls. The miso ball koji are mixed with salted water and put into a big wooden barrel to be fermented for 2 years.<br />
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The unique point of Hacho miso is to use around 500 river stones with a weight of 3 tons are put on top in conical shaped mounds, after sealing the miso ball into the wooden barrels.<br />
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There are two company in Okazaki to produce Hacho miso until now, and there is factory tours to learn about this unique miso ball fermentation culture in Aichi.<br />
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You can taste Hacho miso in the restaurant. The flavor is very thick and dense, and it goes well with tonkatsu miso and also oden.<br />
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<h2>
Mikawa mirin</h2>
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Mirin (sweet sake) is an essential condiment used in Japanese cuisine. The alcohol content is approximately 14%, it's sweet but no sugar added, and the sweetness comes purely from the process of fermentation (saccharification by koji rice mold). The ingredients are just simply three: mochi rice, koji and shochu (diluted sake).<br />
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The history dates back to 600 years ago. Mirin became popular among especially women, since mirin is sweeter and with less alcohol than sake. It's used for teriyaki sauce (sweet sauce for stewed chicken, yakitori), for boiled fish, and sometimes small amount of mirin can be also used instead of sugar. <br />
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I have visited Sumiya Bunjo Shoten and Sugiura Mirin. Both are family-run small-scale mirin producers, which produce<br />
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<b><u>Sumiya Bunjo Shoten</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCVgV67MBSh2qgU_j1ORFel3VBIvp_R0OREKKe90QnHUhg19u5CPHTZ2LlD7gPiXYeROk9dfO8HW7psBUK8GJCkD-at5h6QmmoVXXgsRR5P_zf4hqm4u5k0uReuKLDR9qCYW4JYkD4jDs/s1600/DSC00826.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguCVgV67MBSh2qgU_j1ORFel3VBIvp_R0OREKKe90QnHUhg19u5CPHTZ2LlD7gPiXYeROk9dfO8HW7psBUK8GJCkD-at5h6QmmoVXXgsRR5P_zf4hqm4u5k0uReuKLDR9qCYW4JYkD4jDs/s320/DSC00826.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cruQHanHYOjQ9iaOGDE-r5EzHjs0IFNdBk6KW1ajRPTDHUNDX6e-zxUmxEGKdHUXISbHBfkZiWafGYT6M99THwo8oqPSKrcjF9bvFvllRjko32DBjvwN_uQKjxxMz6pnG7aiw3IK7KjZ/s1600/DSC00829.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cruQHanHYOjQ9iaOGDE-r5EzHjs0IFNdBk6KW1ajRPTDHUNDX6e-zxUmxEGKdHUXISbHBfkZiWafGYT6M99THwo8oqPSKrcjF9bvFvllRjko32DBjvwN_uQKjxxMz6pnG7aiw3IK7KjZ/s320/DSC00829.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdJXNwqid_PY0XCD_Wv_Mj0Pyxc5NGwBZUlV-QMibqc7Rx_pgNy-G8LFBLiUBjzmolp0NopQn6IaV7NI2zvFx8F1p5xWRdXQhbNlv_UtTP8sCkGERtbqsOzK1Z2hW0TVW3REhtZwC2NT0/s1600/DSC00809.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdJXNwqid_PY0XCD_Wv_Mj0Pyxc5NGwBZUlV-QMibqc7Rx_pgNy-G8LFBLiUBjzmolp0NopQn6IaV7NI2zvFx8F1p5xWRdXQhbNlv_UtTP8sCkGERtbqsOzK1Z2hW0TVW3REhtZwC2NT0/s320/DSC00809.JPG" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMj-nm0Z95FiITiAmmEvapvWJAij5ok8WdxomNxumbug7EDGq2243OyadMNlv_EDSO1rb4wQhUH0bRodtXz0a2SVnlEOiIXEC6YtJ4OlteVQYusfm2HwZ9cegd1VIWlIuw1juaYwtSdWF/s1600/DSC00789.JPG" imageanchor="1" style="text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMj-nm0Z95FiITiAmmEvapvWJAij5ok8WdxomNxumbug7EDGq2243OyadMNlv_EDSO1rb4wQhUH0bRodtXz0a2SVnlEOiIXEC6YtJ4OlteVQYusfm2HwZ9cegd1VIWlIuw1juaYwtSdWF/s320/DSC00789.JPG" width="320" /></a><br />
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<b><u>Sugiura Mirin</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvA1RIq5akMWQrnzkZMaeyXM2wvwCIJFNo1GpPhCWerOKUnvpN55hPoQU61DLXpYTYjJUXuEvxpbEnE-OH9L1d5rQ_smybhfHVZj59_IO0hSzuFgINccAXUGfuvp7FsJBd7J7W7FCFTF2d/s1600/DSC00883.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvA1RIq5akMWQrnzkZMaeyXM2wvwCIJFNo1GpPhCWerOKUnvpN55hPoQU61DLXpYTYjJUXuEvxpbEnE-OH9L1d5rQ_smybhfHVZj59_IO0hSzuFgINccAXUGfuvp7FsJBd7J7W7FCFTF2d/s320/DSC00883.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHo5SptVCgf7u8oxh0SRaFTACwddjXiqKajdcSCKDHc_8AYLORtRK3gEmcU1mpaR6amozFMQJqXb9NINWKLb104Z8LLA0kVHf82iiinO50-WHBqjW0Abcttr2A6RELvhbhbxm8WVZoLCzP/s1600/DSC00869.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHo5SptVCgf7u8oxh0SRaFTACwddjXiqKajdcSCKDHc_8AYLORtRK3gEmcU1mpaR6amozFMQJqXb9NINWKLb104Z8LLA0kVHf82iiinO50-WHBqjW0Abcttr2A6RELvhbhbxm8WVZoLCzP/s320/DSC00869.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzk_Xs9QdsR1zR7LasW9uMWfxIdonrtK6LKnwWyrBLjVe6Enfg5XA8P_DeiNOVo26PbtlZwNvCHgekfrGN7YstdAuSN1wrR50alUOq5XNc2MkMh5trer3t-OhRB6AdRgowQH4HcJjulB9/s1600/DSC00881.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzk_Xs9QdsR1zR7LasW9uMWfxIdonrtK6LKnwWyrBLjVe6Enfg5XA8P_DeiNOVo26PbtlZwNvCHgekfrGN7YstdAuSN1wrR50alUOq5XNc2MkMh5trer3t-OhRB6AdRgowQH4HcJjulB9/s320/DSC00881.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClBwQ4nRK-fjeCTOC68DsXQMkSwwvUh8Vxwzntd6s-nvCJEY7GHwnNwa-tEBfPkYFJBP8xZHbICt8ocx4MMIT2dVxVKjUIvMK3nSgsh0KXqb7vm7gv7sxuVYb0unpXwBIy71RZukQRRSI/s1600/DSC00859.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClBwQ4nRK-fjeCTOC68DsXQMkSwwvUh8Vxwzntd6s-nvCJEY7GHwnNwa-tEBfPkYFJBP8xZHbICt8ocx4MMIT2dVxVKjUIvMK3nSgsh0KXqb7vm7gv7sxuVYb0unpXwBIy71RZukQRRSI/s320/DSC00859.JPG" width="320" /></a><br />
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<h2>
vinegar</h2>
<span style="text-align: center;">Japanese vinegar, called "su" is made from rice. </span><span style="text-align: center;">Can you imagine how rice will be vinegar? In Mikawa, there is a great vinegar museum, where you can learn the activities of microbes, which convert sugar into alcohol, and alcohol into vinegar.</span><br />
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<span style="text-align: center;">Mitsukan, a large scale vinegar manufacturer was once a sake brewery.</span><br />
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<span style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaj2ZXSoffTa1xaWPRbv5DkmtsLaJclJD9zwX2y17IxZrVKIMpuD4RB2Xg3nBPuuSzH6E8E7zuoqSeObSwzHXhk-z10CXERf-h9rhkE1JcPLh7n14QekR9zgQsz4HY7Fj8bOfNLF2QCdCz/s1600/DSC00894.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaj2ZXSoffTa1xaWPRbv5DkmtsLaJclJD9zwX2y17IxZrVKIMpuD4RB2Xg3nBPuuSzH6E8E7zuoqSeObSwzHXhk-z10CXERf-h9rhkE1JcPLh7n14QekR9zgQsz4HY7Fj8bOfNLF2QCdCz/s320/DSC00894.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_JFtIyt8deY1XGCurVx74bvx55qRyKT89Ls0PsctICrAkH8Hjxj-fVyL2nuebHF3A_nC3mmXZjLXJC3wBsfTF7lZE0Wem64OosdbOY9XUxbW-5kd3VRyShzSx-vN7aNFdFhlde5CAPXJ/s1600/DSC00891.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_JFtIyt8deY1XGCurVx74bvx55qRyKT89Ls0PsctICrAkH8Hjxj-fVyL2nuebHF3A_nC3mmXZjLXJC3wBsfTF7lZE0Wem64OosdbOY9XUxbW-5kd3VRyShzSx-vN7aNFdFhlde5CAPXJ/s320/DSC00891.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MsEJ-Yq0iH53WRqjL_ljRqRye9MhxnYm1wAtmu7oF0UC7MEBoiamp0Mi875FYT5HLvVn3_4lufte4SvEFl_mBh3-_q7qkG4DHk80JCokgKbVhcBKwiBnlx4Mek0T-Ryjp9gHKRJN-FpR/s1600/DSC00893.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MsEJ-Yq0iH53WRqjL_ljRqRye9MhxnYm1wAtmu7oF0UC7MEBoiamp0Mi875FYT5HLvVn3_4lufte4SvEFl_mBh3-_q7qkG4DHk80JCokgKbVhcBKwiBnlx4Mek0T-Ryjp9gHKRJN-FpR/s320/DSC00893.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNUaDOCb-9Y2DQtXy7Dvk3BdRb9G_A7HiqcaxIRS3e0vYbYy3owh0YjnqpsiV3s64kMM0hUbVulp75sqerr4psjfSWIoSAb7X3c9m5DX_3ewC-kiaV2nx4Z49zIOuR2BfGR2KAOppqu23/s1600/DSC00907.JPG" imageanchor="1"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNUaDOCb-9Y2DQtXy7Dvk3BdRb9G_A7HiqcaxIRS3e0vYbYy3owh0YjnqpsiV3s64kMM0hUbVulp75sqerr4psjfSWIoSAb7X3c9m5DX_3ewC-kiaV2nx4Z49zIOuR2BfGR2KAOppqu23/s320/DSC00907.JPG" width="320" /></a></span></div>
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<h3>
Miyamoto koji mold producer</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEM1oCwO9ReCVK24IqdfNfdgzxxHc7Pp0RhUgC1WGjcoQeX6QTjuBlkZ7CRvJOtMlYMPNlDsta3kKY9s3P2xxMrWwzxjXXxAOcsnPXuHclAKHdjpiE_jwe7DHtOwrqszF6becKNjC8YIH/s1600/73073684_381506686069874_4046488311051583488_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="500" data-original-width="750" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEM1oCwO9ReCVK24IqdfNfdgzxxHc7Pp0RhUgC1WGjcoQeX6QTjuBlkZ7CRvJOtMlYMPNlDsta3kKY9s3P2xxMrWwzxjXXxAOcsnPXuHclAKHdjpiE_jwe7DHtOwrqszF6becKNjC8YIH/s640/73073684_381506686069874_4046488311051583488_n.jpg" width="640" /></a><br />
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Koji (fermentation starters, comprising aspergillus or other microorganisms cultured on the surface of soybeans, rice, or barley grains) plays an essential role in the fermentation process.<br />
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Miyamoto koji ten produces multiple types of koji all year around (rice koji, mugi wheat koji, bean koji). It also produces miso during winter season from December to March.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoO3w_vgbmUkBceE6wVhiIwX-a49oRriTVrYDdGxjuwi7NEafmOElfGpeqyPHrNV6cFFczQj6zjkBsoanBFNnbpZnb0Fb_ShXHkPAHykmhG-HA1pJ_l3RSJ2ZryCgAA38oqp_r59qeyKJ/s1600/72465873_530490834433279_6041132468331872256_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoO3w_vgbmUkBceE6wVhiIwX-a49oRriTVrYDdGxjuwi7NEafmOElfGpeqyPHrNV6cFFczQj6zjkBsoanBFNnbpZnb0Fb_ShXHkPAHykmhG-HA1pJ_l3RSJ2ZryCgAA38oqp_r59qeyKJ/s200/72465873_530490834433279_6041132468331872256_n.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuf2rJGANMyK9jzgor0Yzyx61AXlvHDMxfz1BlnbfKkqK4685-s7Fm-IvbzizCQ01zgzuf0drTJbusTbE0-qgr4X4H3yEC2XbAoqppUHqdqa7diY2pFNBMuqLiXSCrkovWOV4eVbvWHrG9/s1600/72777071_2665546147006373_5266638028209651712_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuf2rJGANMyK9jzgor0Yzyx61AXlvHDMxfz1BlnbfKkqK4685-s7Fm-IvbzizCQ01zgzuf0drTJbusTbE0-qgr4X4H3yEC2XbAoqppUHqdqa7diY2pFNBMuqLiXSCrkovWOV4eVbvWHrG9/s200/72777071_2665546147006373_5266638028209651712_n.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OU-Wh4tDHVymYE9-G61jBRQzSItV62W24Kg09NF-9Tq6iRNnQGMXXOqH7MyQh-wSbc8GGUas2BonHShfTA9XADC9w2PskUX_D3YMN9yF0B3obP_9lLXuIgKeQPeNt09t4_wK7NkrpHOD/s1600/72675241_544956429651170_6835306697712467968_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="960" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OU-Wh4tDHVymYE9-G61jBRQzSItV62W24Kg09NF-9Tq6iRNnQGMXXOqH7MyQh-wSbc8GGUas2BonHShfTA9XADC9w2PskUX_D3YMN9yF0B3obP_9lLXuIgKeQPeNt09t4_wK7NkrpHOD/s200/72675241_544956429651170_6835306697712467968_n.jpg" width="200" /></a></div>
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<h3>
Fermentation learning</h3>
Aichi is the perfect place to learn about fermentation culture and Japanese seasonings. There are many family-run traditional producers of miso, tamari shoyu, mirin, sake and vinegar, which keep their traditional way of brewing.<br />
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Please visit Aichi and learn Japanese knowledge of fermentation.<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-36014257218555618742019-12-24T09:58:00.001+09:002019-12-24T10:00:05.858+09:00Walking the Sreets of Fushimi Sake Town<div style="text-align: right;">
by Yuka Tsukahara</div>
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When you hear the name Fushimi town in Kyoto, what comes to mind? To mention a few, it is a town well known for the thousands of vermillion “Torii” of Fushimi Inari Shrine, a destination for Japanese saké connoisseurs and lovers, and noted for its street names taken after famous warlords in Japanese history. For centuries, locals and visitors alike would gather during the New Year holidays at Fushimi Inari Shrine to pray for peace and prosperity.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgY24B0_lpjy53nxua1dCiaMbOiVVZvKAuRoRhyphenhyphenmd0dbDzs0Mo1cIIQi9HGH_2W3oS3Q9OS50r3_Gt70fBS7d3r5KUW1yDn0cPdOAkj8Tucpdy_BGf6t15IR_iFsHKSEXbb8E3sWVC0WA/s1600/fushimi+brewery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgY24B0_lpjy53nxua1dCiaMbOiVVZvKAuRoRhyphenhyphenmd0dbDzs0Mo1cIIQi9HGH_2W3oS3Q9OS50r3_Gt70fBS7d3r5KUW1yDn0cPdOAkj8Tucpdy_BGf6t15IR_iFsHKSEXbb8E3sWVC0WA/s400/fushimi+brewery.jpg" width="300" /></a></div>
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Mornings begin early in Fushimi. Even before sunrise, white smoke can be seen rising from saké breweries. That's when we know that saké production is in progress and as the aroma fills the air. For the residents of Fushimi , "Saké" is a part of life as well as livelihood. Many of the parents whom we befriended during our children's kindergarten and primary school years worked for saké companies. Every early winter these parents would share “Saké Kasu” 酒粕 (lees from saké production) made by the different nearby breweries. At a glance, “Saké Kasu” may look similar. The truth is each has its own unique flavor crafted by the brewery that produces it.<br />
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Generally speaking, it takes a few years of tasting experience before one can tell by which brewery a saké kasu is made. Additionally, we have been very fortunate over the years to receive the gift of fresh chestnuts in the fall from "Toji 杜氏" brew master in Tamba area (丹波、Hyogo Prefecture). "Saké Kasu" is a so -called the “left over”, but it is nutritious and and delicious and is indispensable part of our cooking and making desserts such as “Saké Kasu” jelly. Children in the neighborhood would play in the streets of saké warehouses. Such streets were their playground for hopscotch and rubber band jump rope after school. Today, this is no longer possible because there are more cars on the streets.<br />
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Geographically, the city of Kyoto is surrounded by mountains which makes it possible to collect water from the mountains. Fushimi is located in the sourthern part of the city and enjoys abundant underground water. In fact the original name "Fushimi (伏水)" is derived from Chinese characters meaning running underground water. Given the resource, it was inevitable for the locals to become producers of Japanese saké.<br />
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The production of saké began in the 8th century, but the long history did not always guarantee the stability of the town and business. Fushimi experienced turbulent times and by mid 19th century, Fushimi had only two saké brewery houses. Today we have 24 brewers including both small and large scale brewers registered to Fushimi Saké Brewers Association. Coupled with the growth of popularity of Japanese cuisine, large scale brewery houses such as Gekkeikan and Kizakura have gained popularity around the globe and have adopted modern technology to produce saké.<br />
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On the other hand, Fushimi is a home to much smaller scale saké house such as Fujioka Shuzo. Its owner not only produces saké by using saké rice(less sticky, less protein and fat, more water absorbency than table rice) but ventures to use table rice for producing his original saké. He grows his own table rice in his own rice field in Ohara, located in the northern part of the city known for producing local vegetables.<br />
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In Fushimi, we live in the mixture of touristy and local life. There are shops focusing on tourists but there are many family owned shops specializing in all kinds of things where the locals frequent. To name a few, we have shops for fish, eel, pickled vegetable, lantern, traditional betrothal gift, tatami mat, traditional sweets and tea.<br />
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During cherry blossom season in the spring, nearby bamboo shoot farmers would bring their freshly harvested bamboo shoots and boil the shoots in a giant pot on the street to sell. We also have one of the largest Kyoto CO-OP store, which provides fresh seafood, meats and produce from the local farmers. </div>
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What makes this town vibrant and authentic is the energy of the women working in these shops. The proprietresses of these family-owned shops are candid and have no trouble laughing out loud. They would engage in a small chat whenever they see each other on the street and exchange thoughts. </div>
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The proprietors also form strong bonds and annual autumn festival of the local shrine is the occasion when they will prove their leadership. It is also a happy occasion for children to carry flower decorated umbrella and dance in the street in groups. </div>
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Fushimi is a free spirited but well balanced town and I hope you will visit us!</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-66322846359168519122019-12-12T21:44:00.001+09:002019-12-13T23:43:26.088+09:00Fermentation experience at a farmer's kitchen and soy sauce brewery in the Yamanobe ancient trail<div class="separator" style="clear: both; text-align: center;">
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BY Robin Hoshino</div>
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Nature’s Way - When it comes to food </h2>
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Convenience is often king, but in the land of an legendary queen in Nara, two amazing women are going back to basics.</div>
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<br />The Yamanobe Trail which runs through the countryside of Nara, is thought to be one of the oldest roads in Japan. Part of this road winds its way through the eastern edge of the Nara Basin, an area dotted with kofun - ancient burial places of Japanese royalty. Among these is said to be the final resting place of Queen Himiko, who ruled these lands more than a thousand years ago.<br />
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Soy sauce brewery Daimon Shoyu</h2>
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Today, this region is home to a new generation of strong and inspiring women who are making waves in the local food scene for their incredible work. The first of these is Maki, a third generation brewer of Daimon Soy Sauce. We visited her family brewery one clear Autumn morning to find out more about what makes Daimon Soy Sauce unique.<br />
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Daimon Soy Sauce Brewery has been passed down through the women in Maki’s family, along with a passion for natural brewing methods. While much modern soy sauce is made in sterile factories, and has many additives to keep the flavor stable for a long period at room temperature, Daimon Soy Sauce is made using traditional techniques in enormous wooden barrels using koji bacteria that is cultivated in-house. As a daughter and mother, Maki is proud to use high quality ingredients and traditional techniques to produce a safe and healthy products for her family and people everywhere.<br />
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As soon as we entered the brewery we were hit by an earthy salt caramel-like smell. The entire space was a soy sauce ecosystem - life was in the air. </div>
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Maki explained that they are very careful that the brewery does not get infected by other bacteria - the soy sauce bacteria are surprisingly delicate, and succumb easily to more aggressive strains such as those to make natto - fermented soy beans. Using the same barrels year on year gives the soy sauce bacteria a stable environment to thrive. This comes with real challenges - as well as taking a lot of time and labor, as this kind of traditional brewing becomes rarer and rarer, the craftspeople that support this industry are also vanishing - there is only one person in Japan currently making the kind of barrel necessary to brew soy sauce. For this reason too Maki is keen to get more people using this traditionally-made products.</div>
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We saw the soy sauce being brewed, and even got a chance to mix the moromi - the fermented mash in the casks, after which Maki invited us to taste the final product. She poured a drop into a sake cup. The colour was deep red, and the aroma fruity and earthy. The taste was deep and complex and satisfying.</div>
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Organic Farmer's Kitchen "Himiko's Garden"</h2>
After Daimon Soy Sauce, we took a short trip to Himiko’s Garden, a community kitchen and cafe, where we met Kaori - an organic farmer who grows ancient varieties of rice using natural farming methods.</div>
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As we arrived she was busy preparing lunch in the open-air kitchen that overlooks her rice fields and a lake, right at the foot of one of the ancient burial mounds. Back in the kitchen all eyes quickly travelled to the Kamado - a traditional wood fired oven- in the middle of the floor. This is a clay mound-like oven with hollows on the surface for pots to sit into over the flames. </div>
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While we waited for the rice to cook, Kaori explained each of her homemade condiments to us. There were several kinds of miso with different bases such as barley and black beans instead of rice and soy beans. We sampled salt-koji and she explained that the koji boosts the salt flavor so you don’t need as much salt if you use salt-koji instead.<br />
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Originally from Osaka, Kaori was inspired to move to Nara and study natural farming under an expert as she was concerned about the amount of additives and sugar in modern food. When she started growing her own fields of rice, she out-produced all her neighbours and even her teacher came to find out how she did it. After the tasting Kaori also took us down to the fields to look at the rice. In spite of the recent storms, the plants were looking healthy. She showed us the ancient black and red varieties as well as rice famous in sake-making.<br />
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When the rice was ready we sat down to a delicious macrobiotic lunch of vegetables, tofu, chicken, rice and miso soup. The food certainly packed a more nutritious punch that your average meal. After lunch we were brimming with energy.<br />
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Soy sauce and rice are perhaps two of the most basic components of Japanese food, and these days are often taken for granted - mass produced and sometimes even imported. Here in Nara, we could experience the quiet dignity that comes with valuing and protecting these essential parts of Japanese culture so that they can be passed on to the next generation.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-82702296587842934592019-11-01T23:01:00.002+09:002019-11-01T23:04:45.642+09:00Mushroom farmer's lunch in Nara<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNn72acVZy-iZVQrUn20mpk43yrvcuDMkp7KOwTs5wgHyfUHgjsvFNfqCKydwqyGIvlGFPe64cjo-OBUoT7cyaSDHfDKuZR2RM3x9GutOX-KUBzggl6m65hEklqJPdSfbcveMP6ddZgMK/s1600/DSC01137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1062" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNn72acVZy-iZVQrUn20mpk43yrvcuDMkp7KOwTs5wgHyfUHgjsvFNfqCKydwqyGIvlGFPe64cjo-OBUoT7cyaSDHfDKuZR2RM3x9GutOX-KUBzggl6m65hEklqJPdSfbcveMP6ddZgMK/s640/DSC01137.JPG" width="640" /></a><br />
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Yoshino is famous for its Yoshino cedar tree but also it is blessed with good forest resources. Kinokono yakata is a restaurant located in Higashi Yoshino in Nara, 1.5 hours away from Nara city, providing locally harvested forest products, mushrooms and wild meats.<br />
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Hashimoto family is a small-scale mushroom farmer, cultivating various kinds of organic mushrooms for 30 years in Higashi Yoshino. In the restaurant, you can taste their homegrown shiitake, shimeji, lion’s mane mushroom, nameko, and maitake mushrooms. They also provide wild boar meats, if you wish to.<br />
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Full course meal of mushrooms includes roasted mushrooms (you can roast mushroom by yourself over a charcoal fire), nameko mushroom miso soup, daikon radish mochi, shiitake tsukudani, mushroom rice and dessert.<br />
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Their mushroom factory is located just next to the restaurant, and it is also possible to see around the factory freely after lunch.<br />
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All dishes use locally harvested fresh mushrooms grown adjacent room to the restaurant. It is very nice to see where and how it's grown.<br />
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Very friendly Hashimoto family will welcome you, if you wish to visit them.<br />
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"Kinoko no Yakata"<br />
Higashi yoshino village, Nara Prefecture<br />
Closed on Thursdays<br />
Contact: 0746-42-0991(In Japanese)<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-63532830447939768892019-08-10T22:42:00.001+09:002019-08-10T22:42:03.080+09:00Self-sufficient life in hidden mountain village in Noto peninsula<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUI2NWvfI8oWggDlJkm7PAtrGfv0Hkromhigjk4Zi3vEiNYBUsPsTPLpiE_EvXKuppj7IrsFvmDxi7vFzICGJkPk2GMerlYeGO4bGBfiQkpfcScC5RJRTmhQlHOJNQOeJGk7FeatEjLM/s1600/DSC09894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUI2NWvfI8oWggDlJkm7PAtrGfv0Hkromhigjk4Zi3vEiNYBUsPsTPLpiE_EvXKuppj7IrsFvmDxi7vFzICGJkPk2GMerlYeGO4bGBfiQkpfcScC5RJRTmhQlHOJNQOeJGk7FeatEjLM/s400/DSC09894.JPG" width="400" /></a></div>
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2 hours from Kanazawa by car, in an isolated village called "Noto's Tibet", 5 families live together. There is a zen temple, which is known to those in the know.<br />
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It is natural to live with neighbors and visitors like one big family members, according to the villagers ,sharing one big bath with 5 families, having meals, raising village children, and building houses together.<br />
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Visitors can experience zen meditation, yoga, cooking, indigo dye, and so on...<br />
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Zen meditation starts 6:30 in every morning. Some went to beach to catch fishes, some enjoyed drawing, everyone could do different things, but shared meals and life stories.<br />
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I wanted to learn about indigo dye more, and kept dyeing whole day.<br />
A village mother and an artist, Keiko taught me indigo dye and sewing. She is growing indigo plants by seeds, making sukumo (fermented indigo plants) by herself and design her original textile.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5i7jVNQjrXcOpiH1u_0Vb0IcWQjfJcHqJp-nlOyy3lx6_McHf24Ke13sJCJI0ohlyjMa5UGyA5pXfvnEZ4cfytlLEDy6FrxvIeIBLwTp1V-EmGGiMm9tzpjeaZlse4-j-JvlzU8MmbCY/s1600/DSC09910.JPG" imageanchor="1" style="font-size: 12.8px; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5i7jVNQjrXcOpiH1u_0Vb0IcWQjfJcHqJp-nlOyy3lx6_McHf24Ke13sJCJI0ohlyjMa5UGyA5pXfvnEZ4cfytlLEDy6FrxvIeIBLwTp1V-EmGGiMm9tzpjeaZlse4-j-JvlzU8MmbCY/s320/DSC09910.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">handmade sukumo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjp4WCI-6b6BErsgbuoh4wD529yLtNS6fl4bGHnVGNlt5Chk1TZq2LG_cO2PB3ajtgk-Zgk36i3O6-xA_NHsh1uPaUYVR8EtA0n136Ubr3b548jG1MzlJGaGuE9JTQadyUVumK-kr1as/s1600/DSC09924.JPG" imageanchor="1" style="font-size: 12.8px; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1062" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwjp4WCI-6b6BErsgbuoh4wD529yLtNS6fl4bGHnVGNlt5Chk1TZq2LG_cO2PB3ajtgk-Zgk36i3O6-xA_NHsh1uPaUYVR8EtA0n136Ubr3b548jG1MzlJGaGuE9JTQadyUVumK-kr1as/s320/DSC09924.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tie-dye, shibori</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktdHeTXVLXkPV7e8ejPHTgblz0s1CP_56U6mr-XC9uapneQQ8kwDegVlxq_I8S3-2DSDVa1U2ebSk-ZJFdjqst0perW-6H8hFlaGtsLMMWNuWzoOLL8kQEWpMU4Q4Wb28v5XgNB8gNkg/s1600/DSC09930.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktdHeTXVLXkPV7e8ejPHTgblz0s1CP_56U6mr-XC9uapneQQ8kwDegVlxq_I8S3-2DSDVa1U2ebSk-ZJFdjqst0perW-6H8hFlaGtsLMMWNuWzoOLL8kQEWpMU4Q4Wb28v5XgNB8gNkg/s320/DSC09930.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sewing khadi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtENUDkwM0_2mR7R13ca3YlZPN_IX0FmvrlaSuy3R9AG2DRlzC5kUm-TGgD6v_L75EHdvbF_Eiw6VhiwfBI6e4l0wYjhDm94B9CU2vRA9FVDpO4KpkQgxnLmIywFYUr4fwu7ckI8AP03s/s1600/12119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtENUDkwM0_2mR7R13ca3YlZPN_IX0FmvrlaSuy3R9AG2DRlzC5kUm-TGgD6v_L75EHdvbF_Eiw6VhiwfBI6e4l0wYjhDm94B9CU2vRA9FVDpO4KpkQgxnLmIywFYUr4fwu7ckI8AP03s/s320/12119.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">hanging scroll by Keiko san</td></tr>
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There are chickens in the farm. Fishes and shells can be caught in the ocean. Life is almost self-sufficient.<br />
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Many children are playing around together all the time in the fields, I had no idea whose children they are. Cats and dogs are also living together.<br />
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Grown up together with children from 5 families, they are still very friendly as if real brothers and sisters. Even after they got married and had children, they often come back to the village.<br />
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Nowadays, nuclearization of the family increases in Japan, and traditional community is disappearing. This style of co-existent life, something different from "ecovillage" or sharehouse, reminds us old and nostalgic way of living, which was standard before the WW2.<br />
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While meditation, so many ideas and future hopes came to my mind...<br />
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<neighbors><br />
<br />
Nakatani House, 400 years traditional house and Soba noodle cafe<br />
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Noto Ningyo washi : paper atelier<br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-46716663074147377742019-01-26T13:07:00.003+09:002019-01-26T13:11:34.306+09:00[24-26 Sep 2019] 3 Day Fermentation workshop to learn how to make authentic koji (rice malt) from a professional koji starter manufacturer<br />
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This class offers a rare opportunity to learn making authentic koji malts by a president of Hishiroku Moyashi. “Hishiroku Moyashi”, the only one koji starter manufacturer established at least 360 years ago in Kyoto, where koji culture was started in the end of Heian period (12th century). <br />
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The venue “Moyashi machiya” was once used as a koji starter manufacturer, and the actual koji starter cultivation room, called “koji-muro” is used for making koji for this workshop.<br />
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<h2>
What you can learn from this class</h2>
You can learn basic knowledge of koji malt (aspergillus oryzae) and fermentation by microorganisms as well as how to make koji rice malts from a professional koji starter manufacturer.</div>
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<h3>
Venue: </h3>
Kyoto Moyashi Machiya (268 Nishiwakamatsu-cho Shimogyo, Kyoto city) <br />
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Lecture:</h3>
<ol>
<li>Learn how to make koji at home by steaming 2kg of rice </li>
<li>Experience professional koji manufacturing process of “mori” (transfer of koji into wooden trays) by using rice malts fermented by Hishiroku Moyashi. </li>
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You can learn two methods and compare the final products of the two, and bring the koji back to your home. <br />
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<h3>
Schedule:</h3>
<u>Day1 24th September 10:00-17:00</u><br />
Process of “Drainage (mizukiri)”, “Steaming (mushi)”, “Cooling (horei)”, “Inoculation (tanekiri)” and “Wrapping (toko)”<br />
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Lecture 1: History of fermented foods in Japan, Classification of microorganisms, Aspergillus oryzae<br />
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<u>Day2 25th September 10:00-17:00</u></div>
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<u><br /></u>Process of “Cut and turn (kirikaeshi)”, “Serve (mori)”, “Mid-duty (naka-shigoto)”, “Piling (bozumi)”, “Final-duty (shimai)”, “bricks-laying (renga-zumi)”<br />
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Lecture2 : Koji malt starter (tane-koji)<br />
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Lecture3: Enzyme, tasting fermented soymilk by using rice malt powder <br />
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<u>Day3 26th September 10:00-13:00</u><br />
Process of finalizing (dekoji)<br />
Lecture on the koji starter produced by Hishiroku, Q&A<br />
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* Special gathering will be held at night on 24th September. Please feel free to join (extra charge needed).<br />
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<b>For further information:</b><br />
Moyashi machiya FB<br />
<span style="color: blue; font-family: "futura";">https://www.facebook.com/moyashihouse</span></div>
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<!--EndFragment--><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-78851813359574063022019-01-13T19:06:00.001+09:002019-01-13T19:12:13.790+09:00How to make shoyu (soy sauce) at homeSoy sauce, called shoyu is one of the 5 key seasonings of washoku cuisine, along with sugar, salt, vinegar, and miso.<br />
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Please see the link below more about the production of soy sauce in Japan.<br />
<a href="https://www.satoyamalibrary.org/2018/01/hishio-no-sato-home-of-soy-sauce-shodo.html" target="_blank">"Hishio no sato" a home of soy sauce, Shodo shima island</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfXl35hpk8qb2DednwwN0mf1ioJ6_1a1hLMxppmtT4B7VY41hEbHpHkMmfqMXVXvmqheFqXGwVnEzmA16GmrWyBIuaMqeZdcEXOImS2o8b0JvGW2njps5joSjzJuxsf_LxvxqLJeRS95c/s400/DSC00057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="266" data-original-width="400" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOfXl35hpk8qb2DednwwN0mf1ioJ6_1a1hLMxppmtT4B7VY41hEbHpHkMmfqMXVXvmqheFqXGwVnEzmA16GmrWyBIuaMqeZdcEXOImS2o8b0JvGW2njps5joSjzJuxsf_LxvxqLJeRS95c/s320/DSC00057.JPG" width="320" /></a></div>
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<h2>
How to make soy sauce</h2>
They key to make shoyu (soy sauce) successfully is depending on koji malt (fermented soy beans and wheats).<br />
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Ingredients</h4>
wheat : soy bean = 1:1<br />
water : soy bean = 1.1 : 1<br />
salt 18% of total amount<br />
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To make sweeter shoyu (called usukuchi), increase the ratio of wheat more than soy, then, the taste and the color will be lighter. If you reduce wheat, the taste will be thicker and color will be darker (called koikuchi).<br />
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1. soak soy beans for one night</div>
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2. boil or steam halfway till the beans get soften<br />
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3. roast wheats<br />
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4. mill wheat after roasted<br />
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5. mix crushed wheat with tane koji (starter) and boiled soy beans<br />
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6. put in muro (temperature controlled room) for 3 days with the room temperature 36-38 Celsius degree.<br />
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after 3 days...</div>
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7. mix with salted water and leave it for one year. It needs to stir everyday for the first 1 week, and once a week in winter season, and everyday in summer time.</div>
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If you use soy sauce instead of water, it becomes saishikomi shoyu (second brewed shoyu).</div>
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8. filter by linen or cotton </div>
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After filtered soy sauce, the leftover also can be used for making "jiang" mixed with chili powder and rice koji.<br />
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<span id="goog_2146662729"></span><a href="https://www.blogger.com/"></a><span id="goog_2146662730"></span><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-55963059775573433332018-11-19T23:02:00.002+09:002018-11-19T23:08:56.014+09:00How to make Natto, fermented soy beanFermentation is a basis of Japanese cuisine. The key seasonings, such as miso, soy sauce, venegar, sake, mirin (sweet sake) are all fermented products. Furthermore, tsukemono pickles, nukazuke, natto, also add flavor on daily meals.<br />
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Some people do not like natto, because of its strong flavor and stinky smell, it is Japanese food culture to have natto on top of rice, typically served with miso soup.<br />
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<h2>
History of natto in Japan</h2>
Formally, the first historical record of natto dates back to 11th century, but it is said that natto already existed in Yayoi period (300 BC–300 AD), when beans started to cultivate in Japan.<br />
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The ingredients are simple; only boild bean and straw, or even any kinds of wild grasses are possible to ferment soy beans. It is said that natto became popular among worrier, since it is handy to bring soy beans to battle field, wrapped by straw, then soy beans got naturally fermented.</div>
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<div>
Natto became commercial products in Edo period (1603 – 1868), and spread all over Japan. Especially, natto produced in Mito in Ibaragi prefecture is popular. People in the eastern part of Japan more often eat natto, compared to the west.</div>
<div>
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<h2>
Merit of natto</h2>
<div>
Why fermented foods became widespread in Japan? One of the advantage of fermentation is that harvested crops can be preservable for longer term, especially in rural area, crops can be harvested a lot at one time, and less in winter season. It is required to stock food and prepare for off-season. Also, fermentation adds much more nutrition value as well.</div>
<div>
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<div>
The other advantages of fermented soy beans are; </div>
<div>
<ul>
<li>It contains Nattokinase</li>
<li>It is rich in protein, Vitamin K, B2, B6 and E, mineral, and fiber</li>
</ul>
</div>
<div>
Especially, in Japanese cuisine, soy bean products such as tofu, miso, natto are major protein sources. </div>
<div>
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<h2>
How to make natto</h2>
It is fermented with Bacillus subtilis, which grows under the aerobic condition.<br />
It is very interesting to make various types of natto in combination of diverse beans and plants, from which natural bacteria can be harvested. It should not be always "soy", but it is possible to make natto by using kidney beans, peas, black beans, azuki beans, and even rice, or other grains as well! <br />
<br />
In Japan, we use rice straw to harvest natto bacteria, however, in other asian countries, various plants are used, for instance, banana leaves are used in Thailand, and in Myammer, it is believed that a certain kind of fern can make the best natto.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlHVMjMyS3YrQ-80FybjnriizrhBxMj_W5o2jyl1tz27kmy6HxRNseP-hhWVHtGHfsHG-mwkdFlJk-wZ0gtdgdkk-YVmcw6IaOZrM8EpCjkdVZzVRUd37eNBoQU8ho-qeLdam8BzQWhrb/s1600/FB_IMG_1525618548077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlHVMjMyS3YrQ-80FybjnriizrhBxMj_W5o2jyl1tz27kmy6HxRNseP-hhWVHtGHfsHG-mwkdFlJk-wZ0gtdgdkk-YVmcw6IaOZrM8EpCjkdVZzVRUd37eNBoQU8ho-qeLdam8BzQWhrb/s400/FB_IMG_1525618548077.jpg" width="400" /></a></div>
<br />
Here is a report on the combination of plants and beans:<br />
<a href="https://www.satoyamalibrary.org/2016/12/table-of-fermentation-nattou.html" target="_blank">Table of fermentation: Natto from the world</a></div>
<h4>
Recipe:</h4>
<ol>
<li>Soak beans for 6-24 hours depending on variety and temperature </li>
<li>Steam soy beans or other types of beans and peas </li>
<li>Inoculation: Wrapped with straw or other leaves </li>
<li>Keep it warm for 24-48 hours </li>
<li>Keep it in fridge for 24 hours (the taste will be better after leaving one more day)</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HFOErklrB_lKs7rOdzeSRlMKpikWouYkr849JCDmBg7jOkV0QJ7OXbEhkTloANbJ1Zkoaqch607O21benAsuQh8xs0hxORYFTozxAzrxKobH83WbklDVEkVgyyCJh6-a5DW7HBWx4egQ/s1600/DSC03904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1062" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HFOErklrB_lKs7rOdzeSRlMKpikWouYkr849JCDmBg7jOkV0QJ7OXbEhkTloANbJ1Zkoaqch607O21benAsuQh8xs0hxORYFTozxAzrxKobH83WbklDVEkVgyyCJh6-a5DW7HBWx4egQ/s400/DSC03904.jpg" width="265" /></a></div>
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<h2>
</h2>
<h2>
How to use natto</h2>
<div>
If you do not like the strong smell of natto, you can also use it as a seasoning.</div>
<div>
<br /></div>
<div>
<h4>
Natto shoyu</h4>
blend following ingredients;<br />
natto, salted koji, amazake, soy sauce, chili, seaweeds<br />
<br />
<h4>
Natto dressing for salad</h4>
blend with; </div>
<div>
natto, leek, radish, ginger, lemon, vinegar</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-23405425432659983382018-10-07T00:27:00.002+09:002018-10-07T00:27:32.508+09:003-Day fermentation workshop to learn key seasonings of washoku<div class="note note-wrapper" data-note-id="4834319" data-note-key="n0453edf917cc" style="box-sizing: inherit; margin-bottom: 72px;">
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<h2 style="background-color: white;">
<span style="color: #222222;"><span style="font-size: 24px; letter-spacing: 0.96px;">3-Day The Art of Fermentation Workshop</span></span></h2>
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.<section style="background-color: white; box-sizing: inherit; color: #222222; font-size: 16px;"><div class="note-body note-body--sans-serif" ng-class="::{'note-body--sans-serif': !$ctrl.noteModel.note.user.serif, 'font-windows': $ctrl.$rootScope.isWindows}" ng-if="$ctrl.noteLineHeightTest!=='A'" style="box-sizing: inherit; color: #444444; font-family: -apple-system, BlinkMacSystemFont, "Helvetica Neue", "Segoe UI", "Hiragino Kaku Gothic ProN", "ヒラギノ角ゴ ProN W3", Arial, メイリオ, Meiryo, sans-serif;">
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"How can I make koji?" "Where can I buy soy bean koji malt?" "How to controle temperature and pH?"<br />
<br />
Participants are all enthusiastically ask many questions regarding Japanese fermentation culture during 3-day workshop.<br />
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<img class="is-slide" height="266" src="https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061738/picture_pc_6263820af7fd715f9d6505d5db7db87f.jpg" style="border: 1px solid rgba(0, 0, 0, 0.05); box-sizing: inherit; cursor: zoom-in; display: block; height: auto !important; margin: 0px auto; max-width: 100%; text-align: center; vertical-align: top;" width="400" /><br />
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<div>
Starting from koji rice malt, we made shoyu, nattou, amazake, soy yogurt, and also tasted various fermented seasonings. </div>
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<tr><td style="text-align: center;"><img class="is-slide" height="265" src="https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061607/picture_pc_4ccb5a02b21b72e3415daba433a786db.jpg" style="border: 1px solid rgba(0, 0, 0, 0.05); box-sizing: inherit; cursor: zoom-in; display: block; height: auto !important; margin: 0px auto; max-width: 100%; text-align: center; vertical-align: top;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">amazake tasting</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">making nattou</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0B2xCK80GD2ysffg4ClsKiMqFOp_CZHKFi_m1IGlMy1rZOy-xOMLDWsjGoQEAPMtBFkk_MV60SdRqqYqEU4KspQVj5SOQIPxWduvlVQL0P6i3iCQA8NEd-BOVKLOpPV0sqC4SSmzBYDg7/s1600/IMG_0074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0B2xCK80GD2ysffg4ClsKiMqFOp_CZHKFi_m1IGlMy1rZOy-xOMLDWsjGoQEAPMtBFkk_MV60SdRqqYqEU4KspQVj5SOQIPxWduvlVQL0P6i3iCQA8NEd-BOVKLOpPV0sqC4SSmzBYDg7/s400/IMG_0074.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shio koji (salted rice malt)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">tasting miso</td></tr>
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Visited sake and shoyu brewery.<br />
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Learning how to make miso at miso family-run local miso-maker.</div>
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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.</div>
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<tr><td class="tr-caption" style="text-align: center;">shojin ryori at Daiganji</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">plant hunting<img class="is-slide" height="266" src="https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061584/picture_pc_01b3019df362c28f051a2b547578b514.jpg" style="border: 1px solid rgba(0, 0, 0, 0.05); box-sizing: inherit; color: #444444; display: block; font-size: 18px; height: auto; margin: 0px auto; max-width: 100%; vertical-align: top;" width="400" /></td></tr>
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<img class="is-slide" height="265" src="https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061594/picture_pc_1919f1dde24e1d82b6a8c3c1770a0ff9.jpg" style="border: 1px solid rgba(0, 0, 0, 0.05); box-sizing: inherit; cursor: zoom-in; display: block; height: auto !important; margin: 0px auto; max-width: 100%; text-align: center; vertical-align: top;" width="400" /></div>
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Lunch was provided by "Nagino mori", a vegan chef, who prepared various recipes using plenty of fermented seasonings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKCP565ikHw0Lk97cTy76s14qmwd1aOvc9pry3_uEGa6L0Z4piyaTQmGdLRFWW9pIQRSMNnulidZlTKk_FrtbxM4YmNa5NLzUVSyyLdTtyLdSFy_pksCncLp9uWwKdI7mas7Q1MiLXNIe/s1600/IMG_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKCP565ikHw0Lk97cTy76s14qmwd1aOvc9pry3_uEGa6L0Z4piyaTQmGdLRFWW9pIQRSMNnulidZlTKk_FrtbxM4YmNa5NLzUVSyyLdTtyLdSFy_pksCncLp9uWwKdI7mas7Q1MiLXNIe/s400/IMG_0136.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgfw-ZjZHFlx0e-UEZ_WDej20bAdVObhTHHHeH6l0dHrIToG9YuBvsubS4djU3zkP_Zx_dIdJxCr1xTME9JRRd6QwHOkI4Y5q5zvRrgjnQf-je140JZuPUyOc5iqs_ixy-3VNfEa28pEi/s1600/IMG_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgfw-ZjZHFlx0e-UEZ_WDej20bAdVObhTHHHeH6l0dHrIToG9YuBvsubS4djU3zkP_Zx_dIdJxCr1xTME9JRRd6QwHOkI4Y5q5zvRrgjnQf-je140JZuPUyOc5iqs_ixy-3VNfEa28pEi/s400/IMG_0139.JPG" width="400" /></a></div>
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20 pages of English text book about Fermentation in Japan. I think no other place in Japan organize such a lesson, deep-into fermentation.</div>
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<img class="is-slide" src="https://d2l930y2yx77uc.cloudfront.net/production/uploads/images/8061548/picture_pc_f51eb90eddf2d019d43bc1528b9aa492.jpg" style="border: 1px solid rgba(0, 0, 0, 0.05); box-sizing: inherit; cursor: zoom-in; display: block; height: auto !important; margin: 0px auto; max-width: 100%; text-align: center; vertical-align: top;" /></div>
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Program</h3>
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<b style="box-sizing: inherit;">DAY1</b><br />
Lunch: Medicinal herb lunch at Daiganji temple<br />
Seminar:Basic knowledge of washoku and fermentation<br />
Lesson 1: Koji & Shio-koji (salted koji malt)<br />
Lesson 2: Soy milk yogurt<br />
Lesson 3: Amazake<br />
<b style="box-sizing: inherit;">DAY 2 </b><br />
Field work: Shoyu & Sake breweries<br />
Lesson 4: Plant hunting & Medicinal herb liquor<br />
Lesson 5: Miso<br />
Lesson 6: Nattou<br />
<b style="box-sizing: inherit;">DAY 3</b><br />
Lesson 7: Shoyu (soy sauce)<br />
Lesson 8: Tofu</div>
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Inquiry</h3>
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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.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-10567923747939976492018-07-21T22:22:00.000+09:002018-07-21T22:22:22.536+09:00Ama female divers village in Shima Peninshula<h2>
Hearing the voices of Ama female divers </h2>
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Ama are female divers who go free-diving to catch shellfishes and seafoods like abalones, sea urchins, sea snails.without a breathing apparatus. The origin of ama dates back to 3000 years ago, which was recorded in the Chronicle of Japan.<br />
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They are still relying on the ancient methods of fishing until now without using modern technologies. This is to protect and appreciate the natural resources of their ocean.<br />
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It is said that ama divers are unique culture, which can be seen only in a part of Korea and in Japan. There are 2000 ama divers in Japan, and among them, half of divers are in the Shima peninsula of Mie prefecture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgV6lHvZIgtm41I6MFefUS34jx0CuXdL26UmsPdK-ill0XLB3lBP-GaXufMdJwGSAUKGapSAjZksfXduS7BaFfI1fP3VId35S5Kq03ZSRhTVPhJ9DthDfu7NRlEqoCuu2WHeNbPGM_rU5J/s1600/37487898_10212090514798716_2938698997100969984_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="960" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgV6lHvZIgtm41I6MFefUS34jx0CuXdL26UmsPdK-ill0XLB3lBP-GaXufMdJwGSAUKGapSAjZksfXduS7BaFfI1fP3VId35S5Kq03ZSRhTVPhJ9DthDfu7NRlEqoCuu2WHeNbPGM_rU5J/s640/37487898_10212090514798716_2938698997100969984_n.jpg" width="640" /></a></div>
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Ama can dive into ocean for approximately 1 minute at one breath. They repeat this 20-30 times for one hour. Even 70 year old ladies, who feel difficulty in walking, still work for diving. The old lady said she found better in the sea rather than walking on the land.</div>
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Before the free-dive, they set fire in pray for their safety and to ward off evil spirit, even in the mid-summer. Mugwort of butterbur leaves are roasted and used as anti-fogging diving masks.</div>
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After 1-2 hours diving, they will get together to have snacks and chat. Although ama is lonely while diving alone in the sea, they always work in a group, so that all can keep eye on each other just in case of emergency. It is said that before, they sometimes witnessed sharks in the sea.</div>
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After 2 hours diving, big abalones are collected.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1cUCj8tKw6MGE8u_Y95eSsjf7q96BcbGqFQScKpJ2sQq4f1LoA2XOZP5JSUZtvBRMYAHN_21pm7gGWEDXysWYPjnM1xkXoEvHCQWOobiw4tWlu8qOREt1ZngeE-pP1t0kmmDxykHo8mn/s1600/37414059_10212090514558710_4921228739561390080_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1cUCj8tKw6MGE8u_Y95eSsjf7q96BcbGqFQScKpJ2sQq4f1LoA2XOZP5JSUZtvBRMYAHN_21pm7gGWEDXysWYPjnM1xkXoEvHCQWOobiw4tWlu8qOREt1ZngeE-pP1t0kmmDxykHo8mn/s320/37414059_10212090514558710_4921228739561390080_n.jpg" width="320" /></a></div>
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Ama divers bring their trophies to the port, where the staff of fishery cooperative culcurate the purchase price.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsATQ6ctkK2c7hh7FWX6C8ALQoeow94Gki_Ljb-gTQxNxomRss8FtqA1GlPbVD5oN0_fqTdaxfLL0_XoF902HJNPjZFyFgloKfRyT2Wg7zhMwyi7bbw0RbhxgY4gutH9KfJTqjg9hvFKzX/s1600/37408080_10212090514678713_117926521909280768_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsATQ6ctkK2c7hh7FWX6C8ALQoeow94Gki_Ljb-gTQxNxomRss8FtqA1GlPbVD5oN0_fqTdaxfLL0_XoF902HJNPjZFyFgloKfRyT2Wg7zhMwyi7bbw0RbhxgY4gutH9KfJTqjg9hvFKzX/s320/37408080_10212090514678713_117926521909280768_n.jpg" width="320" /></a></div>
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<h2>
Recommended place to visit in Shima</h2>
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Sea-Folk Museum in Toba</h4>
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Founded in 1971, the Sea-Folk Museum preserves over six thousand exhibits about Toba’s ancient fishing traditions and antique fishing equipment. </div>
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Its architecture is also unique, and must-see destination, designed by a Japanese architect, Mr. Hiroshi Naito of Naito Architect & Associates. It was awarded several prizes, including Award of Architectural Institute of Japan by Architectural Institute of Japan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CRkL2v7UZt1ACN0GhfYjj3YwXe0bMtn4MWbIlDTVSv7b0Qm8eSSUfYxEnA5E8vPdkx2krV7H-LwU_BF9mq2Iw13sWrd4BWb7rR-1etwpmrkgFlZjpKE9KWhIA8BjIpmcezC5IcE4BzS5/s1600/DSC04027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CRkL2v7UZt1ACN0GhfYjj3YwXe0bMtn4MWbIlDTVSv7b0Qm8eSSUfYxEnA5E8vPdkx2krV7H-LwU_BF9mq2Iw13sWrd4BWb7rR-1etwpmrkgFlZjpKE9KWhIA8BjIpmcezC5IcE4BzS5/s320/DSC04027.JPG" width="320" /></a></div>
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<h4>
Iwato-kan</h4>
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It produces salt by using only seawater in the ancient method. Recycled wood from houses is used for firewood. Sea water is poured into a kiln and burned for 3 days until the salt is completely crystalized. You can see the process of making sea salt. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyggKKnm7B5zVE6JGy61AgnYvj_VHfGj5VROvI2kYE-0d_4_ZnRKQ-k1gFGMbXH2hrRvaeYjzTn7rIFp7JtzIKg3m_3bDW4T4GIHoLkYKvF6leBK01oX14PB77fvQJIL9d-yPpiEkv15S/s1600/37357344_10212090526078998_3833228513196900352_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyggKKnm7B5zVE6JGy61AgnYvj_VHfGj5VROvI2kYE-0d_4_ZnRKQ-k1gFGMbXH2hrRvaeYjzTn7rIFp7JtzIKg3m_3bDW4T4GIHoLkYKvF6leBK01oX14PB77fvQJIL9d-yPpiEkv15S/s320/37357344_10212090526078998_3833228513196900352_n.jpg" width="320" /></a></div>
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<h4>
Ama diver's guesthouse "AMARGE"</h4>
Ms. Rikako Sato, who became an ama diver 3 years ago, opened a guesthouse in Ijika town of the Shima peninsula. She will take her guests to the ama hut in the following morning, if it is the day of diving.<br />
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<a href="https://www.ghamarge.com/">https://www.ghamarge.com</a><br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-35487342420098359252018-05-03T12:52:00.000+09:002018-08-19T12:52:51.408+09:00making tea utensils in a tea farming village Located in the high land of Yamato Plateau, Yamazoe village is the largest production area of Yamato green tea in Nara prefecture.<br />
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We visited a wood workshop to make our own tea utensils.<br />
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In the entrance of the workshop, there are diverse varieties of timbers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxl7Ntw7StPjYRIuU7nzcZIOcwqY0rDiI1a5XvDvNf5Wlue2kYeJh0Z8iRAB0bCIoYZ0l3b_QicNWyzzSWW_RsRFHa0gMYrhlbWqqQSezxmrGjgMBccoiJmteHVP4J_0taOdrr5mBEBqY/s1600/25299277_2174160466144427_8131828752300304703_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxl7Ntw7StPjYRIuU7nzcZIOcwqY0rDiI1a5XvDvNf5Wlue2kYeJh0Z8iRAB0bCIoYZ0l3b_QicNWyzzSWW_RsRFHa0gMYrhlbWqqQSezxmrGjgMBccoiJmteHVP4J_0taOdrr5mBEBqY/s400/25299277_2174160466144427_8131828752300304703_n.jpg" width="400" /></a></div>
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These furnitures are all hand-made.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vDZBP15E7m4jpeOWiqHJLyhyphenhyphen02qsdKbwFuMf26aWLnZgn9WRatq8MWb3B6xXX6-FOnlCJkxQ6doVsvlSQnor_FNRvMGPhMyvaay7Jx_tPWcOROxF8VLvuSIvrtilhmdOjLhHVvWnmvU/s1600/25353603_2174179066142567_602781048235237743_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vDZBP15E7m4jpeOWiqHJLyhyphenhyphen02qsdKbwFuMf26aWLnZgn9WRatq8MWb3B6xXX6-FOnlCJkxQ6doVsvlSQnor_FNRvMGPhMyvaay7Jx_tPWcOROxF8VLvuSIvrtilhmdOjLhHVvWnmvU/s320/25353603_2174179066142567_602781048235237743_n.jpg" width="320" /></a></div>
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"Would you like a cup of tea?"<br />
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At a home of Yamazoe tea village, drinking tea together is just like a greeting.<br />
When we visit a person in the village, first thing to do is drinking tea.<br />
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Then, we go to the workshop to select our own woods to process.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizW9ZsZh-6otcOXc-mVURHM-9YzkcyAMzqkcZrtN5rDaLj5QgcyzrbLDAA0vkiQ5xvJ63vG4-tiVbHRGisTQHXUdFBCs3PjjB-VdELD5V39K5CtLECqlxFr9vyZUCpXqmx8-hcd-igXyc/s1600/25359881_1618999048160135_992470034_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizW9ZsZh-6otcOXc-mVURHM-9YzkcyAMzqkcZrtN5rDaLj5QgcyzrbLDAA0vkiQ5xvJ63vG4-tiVbHRGisTQHXUdFBCs3PjjB-VdELD5V39K5CtLECqlxFr9vyZUCpXqmx8-hcd-igXyc/s320/25359881_1618999048160135_992470034_n.jpg" width="320" /></a></div>
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There are too many options to choose one...<br />
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First, we adjusted size by using blader.</div>
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Then polish,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosvvi1qSub9QPvFcVsUnQSOYIixyDrY0-qAzBxCOz9F9ynmlj8TfzWLugJLSOnLF-yCB4mf8enDrOjkl4jogFAx0MNifZj91MrTGMJEDeTSGJ_RlbZSrWx5Ty1C6tYaA2H9vYj_fofP0/s1600/25395493_1618999258160114_341086278_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosvvi1qSub9QPvFcVsUnQSOYIixyDrY0-qAzBxCOz9F9ynmlj8TfzWLugJLSOnLF-yCB4mf8enDrOjkl4jogFAx0MNifZj91MrTGMJEDeTSGJ_RlbZSrWx5Ty1C6tYaA2H9vYj_fofP0/s320/25395493_1618999258160114_341086278_n.jpg" width="320" /></a></div>
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The last is to put wax on it.</div>
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Tea party by using tea board just made.</div>
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tea farm in Yamazoe village</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-22532165901578713242018-04-07T17:19:00.003+09:002018-04-07T17:19:43.036+09:00visit bamboo crafts atelier in Yamazoe village"I wish to continue to make till the end of my life"<br />
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Said a bamboo craftman in Yamazoe village, who has dedicated himself to bamboo for more than 60 years.<br />
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A young bamboo craftman from Oita prefecture visited Mr. Tanioku, and once they met each other at the atelier in Yamazoe village, they sat down on the floor and started to work for bamboo. Their thoughts and wills can be conveyed through the handiwork beyond generation.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYCXq6mJub_9M4Q1bnHNaaXn5EoTOC7Rir2FYlkjqlZW9z6RqxKxSuQdV0Q-t1InqSjW-EmrhyLqJ4kqlSV7kseaH1Wmr9J53dXZ4VpAhBxTinIeUAmZrxDogq3Bl4rnrp1OQqT9ZXQ0/s1600/19225409_10209320453508915_505760967812678298_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="348" data-original-width="526" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYCXq6mJub_9M4Q1bnHNaaXn5EoTOC7Rir2FYlkjqlZW9z6RqxKxSuQdV0Q-t1InqSjW-EmrhyLqJ4kqlSV7kseaH1Wmr9J53dXZ4VpAhBxTinIeUAmZrxDogq3Bl4rnrp1OQqT9ZXQ0/s640/19225409_10209320453508915_505760967812678298_n.jpg" width="640" /></a><br />
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The craft by the craftman in Yamazoe village is called "<i>shoke</i>", bamboo basket.<br />
This is especially for rinsing rice in the past time when people used earth oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGpcuoQGKq0ANz5hAvRDBu9y45OD8TmlEzXd0_90y_on6GVcLJQ-fecHSqhQBwbE2RKHPEcLGv5XLKNY7VIDciCA07FcVyLM9TcizCYXF10bqkLDXC2bVgL2FxMeMPYfv8mq_C6B1SH8/s1600/19225784_10209320453548916_3948451290962687065_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="636" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGpcuoQGKq0ANz5hAvRDBu9y45OD8TmlEzXd0_90y_on6GVcLJQ-fecHSqhQBwbE2RKHPEcLGv5XLKNY7VIDciCA07FcVyLM9TcizCYXF10bqkLDXC2bVgL2FxMeMPYfv8mq_C6B1SH8/s320/19225784_10209320453548916_3948451290962687065_n.jpg" width="212" /></a></div>
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First, cut bamboo along with bamboo fibre in preparation for "higo" bamboo sticks. This process is especially time consuming.<br />
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In Yamazoe village, which once flourished as tea production area, also boasted about its production of "shoke", half of the village population was engaged in making shoke baskets in winter season after finishing tea processing.<br />
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After processing tea, water content of bamboo plant will be reduced, which is a suitable season for preserving bamboo.<br />
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Cutting bamboo from October to Spring sustain farmer's income during off-season of farming. Once, it is said that shoke basket production was a big industry, which enables farmers to construct big houses, called "shoke gotten (villa)"<br />
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Nowadays, the basket price is only 2500JPY, although it takes one full day to produce.<br />
He continues to make basket not for earning income, but for just keeping his life unchanged from the past until the end of his life.<br />
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Even in the rain or wind, just keep producing everyday until he dies, this is his way of living. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUPh_yyCmb68FCpENwyrRGmKUsMF5gQdGeKvZGtJBL37dKleLGjD5N1mMcs9ha2ifrsbGyF1nBnp6mCD0wZOJ7sSB1evXgUvuT_eOOHPYb4643EQNFwPUplaiLsFD2W-jxDAVzsUuvcA/s1600/DSC03968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUPh_yyCmb68FCpENwyrRGmKUsMF5gQdGeKvZGtJBL37dKleLGjD5N1mMcs9ha2ifrsbGyF1nBnp6mCD0wZOJ7sSB1evXgUvuT_eOOHPYb4643EQNFwPUplaiLsFD2W-jxDAVzsUuvcA/s400/DSC03968.JPG" width="400" /></a></div>
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On the other hand, a yound artist, Mr. Mappon from Oita prefecture, makes refind items such as kitchen tools and accessories. It is a bit different from the crafts made by the old craftsman. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGCZYgN0RR1vdgJSp7YIf8az9ssjdbHnPAxCcvaJdmwl3EtcRnpqbxTmDxc9KG1q9EZRQPhDawnT40sqlJZADvr1bXNnr0Om6V6X9yXzzemM3WeqxJ2tVf__6VnvwizbYtZN__AA9HEs/s1600/19146072_10209320456468989_3335522201899808399_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGCZYgN0RR1vdgJSp7YIf8az9ssjdbHnPAxCcvaJdmwl3EtcRnpqbxTmDxc9KG1q9EZRQPhDawnT40sqlJZADvr1bXNnr0Om6V6X9yXzzemM3WeqxJ2tVf__6VnvwizbYtZN__AA9HEs/s320/19146072_10209320456468989_3335522201899808399_n.jpg" width="320" /></a></div>
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The common problem of these two artisans is that there are decreasing bamboo which is suitable for making crafts From the abandoned bamboo forest without human control, people cannot harvest good bamboos.<br />
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In order to harvest good ingredients, management of forest environment is indispensable. Not only successors of craftsman, but also good materials are also disappearing.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyl0kcXbsUiZ8PyGsCQPnPwFhrIWpTy1_s5TQX7AxwrSJg197x7ioCPHOVflhRKzWC0fkq2ko2b5LTF9U41nw6vyj9E3NDQuNnSFOhVSd2agzDNOeKQ-H7p9I-SKcM2yvunKzhsZ7N5QA/s1600/DSC03995.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyl0kcXbsUiZ8PyGsCQPnPwFhrIWpTy1_s5TQX7AxwrSJg197x7ioCPHOVflhRKzWC0fkq2ko2b5LTF9U41nw6vyj9E3NDQuNnSFOhVSd2agzDNOeKQ-H7p9I-SKcM2yvunKzhsZ7N5QA/s640/DSC03995.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">irori earth oven to make tea in frot of the entrance hall</td></tr>
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The knowledge and skills of bamboo crafts are disappearing, however, the problem is decreasing value of bamboo products. How do we sell bamboo baskets at 10,000JPY, while there are 1000 JPY baskets imported from overseas?<br />
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Travelling and learning their stories can help them to support financially, and this could be a fair-trade for farmers. Responsible travelling is to sustain handiworks and their rural life.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwhHDjET3jZuyMb6zin-0UhDekvRghDrpU2wASZTztvlcEXBWh7-NQHghmLZ97ajK-bwLd386wQXshRuYc9lKvdFyTsa2DyaTCncREgcF1HiuGitmRac6piFA3Y9F0OGWKMsmVtOkR4HQ/s1600/DSC02734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwhHDjET3jZuyMb6zin-0UhDekvRghDrpU2wASZTztvlcEXBWh7-NQHghmLZ97ajK-bwLd386wQXshRuYc9lKvdFyTsa2DyaTCncREgcF1HiuGitmRac6piFA3Y9F0OGWKMsmVtOkR4HQ/s640/DSC02734.JPG" width="640" /></a></div>
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<h3>
Tour to visit hidden beauty spots for viewing cherry blossoms, visiting 8 temples and private residences and eating 3 tailor-made sweets</h3>
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Cherry blossoms of Yoshino in Nara is famous for its thousands cherry blossoms in the mountain, however, in Yamato plateau there are also several unknown beauty spots as well.</div>
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In the tour, we explored 8 different cherry viewing points, along with 3 sweets, which are especially custom-made by sweet chefs for the tour.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMihZ7eFfrspKfZI6flyqDeCk0jetj6ZGj8msLaaL9e98VSWZHkRAhs-wgEoCXy7mRIoSVw4vUFDANkljBiUCobuBd3Oh15WYs4L281NED6YtudmAXFwHWkuVzj9T8Xu2reG_qU04nlu6/s1600/DSC02615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMihZ7eFfrspKfZI6flyqDeCk0jetj6ZGj8msLaaL9e98VSWZHkRAhs-wgEoCXy7mRIoSVw4vUFDANkljBiUCobuBd3Oh15WYs4L281NED6YtudmAXFwHWkuVzj9T8Xu2reG_qU04nlu6/s320/DSC02615.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shorenji temple</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkBiRZ3wjnewC12lCDCL5mz2dRqYeeacW5qUL5r3kj5JpcA2JXE8K7tE0Afo8I5QswK3s2HJJ-v0EnYCMYR_oruJnYu0-rpIJPDPFnsS2Ruk62tTvrn_sH4fww8PLJA0PpinguCgwnFV4/s1600/DSC02503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkBiRZ3wjnewC12lCDCL5mz2dRqYeeacW5qUL5r3kj5JpcA2JXE8K7tE0Afo8I5QswK3s2HJJ-v0EnYCMYR_oruJnYu0-rpIJPDPFnsS2Ruk62tTvrn_sH4fww8PLJA0PpinguCgwnFV4/s320/DSC02503.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a local vegetable seller</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDf4BTqmcf47I1zSzrvPhbXwoDGqgdiLK_qTk_MezbbDScNhSaGRYodwlHpsWXdlzziNlbbIdhsjK9bUk9X2-NrA4FZfxvUpEoz32HUdEnxoO-ptK2OLRV0AB_7O40tEMENoh7gH8AH2JN/s1600/DSC02478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1062" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDf4BTqmcf47I1zSzrvPhbXwoDGqgdiLK_qTk_MezbbDScNhSaGRYodwlHpsWXdlzziNlbbIdhsjK9bUk9X2-NrA4FZfxvUpEoz32HUdEnxoO-ptK2OLRV0AB_7O40tEMENoh7gH8AH2JN/s320/DSC02478.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tenyakuji temple, also famous for its camellia flower</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aopXeJ83jUWIiC-UCEgMz-6CHPw3-x7OJ2I8ujysBAP2452c7XBFd8MhXPgUsH7JZtX-7-mOQvV_1vwUjJho8yupn305Bze9R2uLrG5fHfrUeWpclRJ9XN4i4bDCACnBbkD-0j1CeoNB/s1600/DSC02559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aopXeJ83jUWIiC-UCEgMz-6CHPw3-x7OJ2I8ujysBAP2452c7XBFd8MhXPgUsH7JZtX-7-mOQvV_1vwUjJho8yupn305Bze9R2uLrG5fHfrUeWpclRJ9XN4i4bDCACnBbkD-0j1CeoNB/s320/DSC02559.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">katakuri, dogtooth violet</td></tr>
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Custom-made sweets</div>
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Ananda's cream puff with cherry flower testes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZUBbzWk-io3-F5TaVDYctzWthNiEmbp_v_s3TIxY06-m7KRdInrZ9V93t5Jjr7bVF7NRR956qExhtOoPIKHOR_OqPEavmKX2UvIusf59tw70_cPfp-z0XMzhttdVI0u8SjNrpwvKjKc8/s1600/DSC02512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZUBbzWk-io3-F5TaVDYctzWthNiEmbp_v_s3TIxY06-m7KRdInrZ9V93t5Jjr7bVF7NRR956qExhtOoPIKHOR_OqPEavmKX2UvIusf59tw70_cPfp-z0XMzhttdVI0u8SjNrpwvKjKc8/s320/DSC02512.JPG" width="320" /></a></div>
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Kuzukiri made by a 70-year-old grandma, who were fascinated by kudzu starch produced in Uda and moved to Uda to make kudzukiri. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0K1nN-X0W4wYBfftNFJLOLbT_mkRZSX1QFM_eMhnq1N1XRYSkLRU0NIPR9juiFIlZTs5065U2i2AIX3gG-OqJ56Z1mknLMPf0Xd_GPh1NTcVADdYIAyXphhH5TaloGAU_hpsZCFxEdRi/s1600/DSC02662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0K1nN-X0W4wYBfftNFJLOLbT_mkRZSX1QFM_eMhnq1N1XRYSkLRU0NIPR9juiFIlZTs5065U2i2AIX3gG-OqJ56Z1mknLMPf0Xd_GPh1NTcVADdYIAyXphhH5TaloGAU_hpsZCFxEdRi/s320/DSC02662.JPG" width="320" /></a></div>
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Mitarashi dingo by Nishi-showado in Utano.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_9mkjcILFP0lnkM_h6LgJnxBWcMHmEAtrvL_XJY31Gv9h0X0Bsv983Z6K21_aXKnPMAvOESnQr_Ts0yre3SDN91L4fGMiznn4fozmWqtYH8dUEF6ZyCNN5gZaOi9Zm76XqPOVnc6yByl/s1600/DSC02755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1062" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_9mkjcILFP0lnkM_h6LgJnxBWcMHmEAtrvL_XJY31Gv9h0X0Bsv983Z6K21_aXKnPMAvOESnQr_Ts0yre3SDN91L4fGMiznn4fozmWqtYH8dUEF6ZyCNN5gZaOi9Zm76XqPOVnc6yByl/s320/DSC02755.JPG" width="212" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">home visit to see cherry blossoms at a private residence</td></tr>
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The highlight is illuminated cherry blossoms at Hozoji temple in Higashi Yoshino . The cherry tree is said to be 430-year-old, and designated as the natural treasure. </div>
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position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 11px; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 247px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3077px; width: auto; z-index: 8675309;">保存</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-3723153066170973282018-03-21T02:45:00.004+09:002018-09-11T11:39:31.238+09:00[2-6th May] "5-Day Brewing Week" Fermentation School in Nara <h2>
"GOLDEN FERMENTATION WEEK!"</h2>
<h3>
<span style="background-color: white; color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: small;">■What is Fermentation School?</span></h3>
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">With the basic course of "5-day fermentation school" by the Food Expert Ms. Izumi Iguchi, there will be two optional courses; "koji malt studies" and ""ethnobotany.</span><br />
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span>
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">You can choose the schedule by yourself based on your interests and convenience. </span><br />
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span>
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">The venue of Uda city in Nara has been known as historical town of plant medicine, which is recorded in the " Nihon-shoki" (the oldest chronicles of Japan). </span><br />
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span>
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">How about learning the art of fermentation and biodiversity of fungi and plants in Nara?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-g2oVGe3udMnn8PSsF8R2Zi-pP6GZ_FLor6HD8CmQv2t95ObsSkbNkFPyY7BoQX1RMWppq3dY-7HB8VLs2ikuuLOuLefsWDmye1XAdOHWW9VzMVmlnkqhvUij5W7X3gwuEFyOZ5svhM/s1600/18195058_1239807039473002_6168468254836699152_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-g2oVGe3udMnn8PSsF8R2Zi-pP6GZ_FLor6HD8CmQv2t95ObsSkbNkFPyY7BoQX1RMWppq3dY-7HB8VLs2ikuuLOuLefsWDmye1XAdOHWW9VzMVmlnkqhvUij5W7X3gwuEFyOZ5svhM/s320/18195058_1239807039473002_6168468254836699152_n.jpg" width="320" /></a></div>
<span style="background-color: white;"><br style="color: #4b4f56; font-family: 'Helvetica Neue', Helvetica, Arial, 'hiragino kaku gothic pro', meiryo, 'ms pgothic', sans-serif; font-size: 14px;" /></span>
<span style="background-color: white; color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">ーーーーーーーーーーーーーーーーー</span><br />
<h3>
<span style="background-color: white; color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: small;">■Basic Class "5 day fermentation"</span></h3>
<span style="background-color: white; color: #4b4f56; font-size: 14px;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">Lecturer : Food Expert Ms. Izumi Iguchi </span></span><br />
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span>
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">You can learn "Do-It-Yourself wildcrafting" by using local daily ingredients, and enjoy living together with invisible microorganisms. </span><br />
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span>
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">You can get more than 100 of recipes, written by Izumi, after a lot of trials and efforts. Once you learn from this lesson, you can use it in your lifetime! </span><br />
<span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span>
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-size: 14px;"><span style="font-family: inherit;">Duration of the Basic Class would be 5 days, however, you can come whenever you like based on your schedule. (The lesson fee will be same how many times you come)</span></span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">What you can learn from this lesson:</span></span></h4>
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-size: 14px;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">* How to use fermented products</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-size: 14px;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">* Make fermented foods</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-size: 14px;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">* Make your own body to be fermented</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-size: 14px;"><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">What you make</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">✴Germinated Rice bran malts </span><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">✴Fermented rice water and recipe </span><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">✴Enzyme of Seasonal herbs and fruits </span><br /><span style="font-family: inherit; font-size: 14px;">✴Yogurt (soy milk yogurt by using plants), and mayonnaise by using soy yogurt</span><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;">✴Naturally fermented water kimchi without using vinegar </span></span><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">✴Cabbage </span>Choucroute<br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">✴How to use sake lee, and how to make aging lees </span><br /><span style="font-family: inherit; font-size: 14px;">✴Fermented seasonings (natto shoyu, vinegar onion)</span><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">✴15 minute miso </span><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">✴Wild cidar by using fruits </span></span><br />
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<span style="color: #4b4f56; font-family: "\22 helvetica neue\22 " , "\22 helvetica\22 " , "\22 arial\22 " , "\22 hiragino kaku gothic pro\22 " , "\22 meiryo\22 " , "\22 ms pgothic\22 " , sans-serif; font-size: 14px;"><br /></span></div>
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">ーーーーーーーーーーーーーーーーー</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;"><br /></span></span></span>
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<h3>
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">■Optional Class "koji malts" </span></span></h3>
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span></span>
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">Lecturer:Malicafe Marika Groen </span><br /><span style="font-family: inherit; font-size: 14px;"><br /></span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: inherit; font-size: 14px;">You can learn whole process of making koji malts at your home; how to control temperature, formation of enzyme, with both lecture and practical lesson. It will need 3 days.</span><br /><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">You can learn:</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span></span>
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">* Diversity of Koji malts in Asian countries</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">* What is koji, where is it from?</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">*Asperguillus Flavus</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;">* How to make koji starter by using wild fungi (such as rice malt starter)</span></span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;">* History of koji and brewing in Japan</span></span></span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;">* How to make bean koji and wheat koji</span></span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;">* How to make soy sauce, etc</span></span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;"><br /></span></span><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">Schedule </span><br /><span style="font-family: inherit; font-size: 14px;">3rd May Steaming, inoculating, Lecuture</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;">4th May Managing koji malts, Lecture</span></span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;">5th May Finishing process</span></span></span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">■Optional Course "Ethnobotany1: foraging and medicinal sake making"</span></span></h3>
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<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;"><span style="font-size: 14px;"><br /></span></span><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">Lecturer: Satoyama Library and Mr. Plant Hunter</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZrV523p1zMUbJ9KpYwBhVzobCSEW6BByiBBJx7hFXdWYgn-_g47symN4Rt5tXv49oK3NzKuUol4l4bjT6xJcFKjyYn-YAYFxR_u-sUEL-NwnqQfwbU21K0rAm5773W0pMt-V8xcTGUtE/s1600/31934630_10211607311278930_1869491567643852800_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZrV523p1zMUbJ9KpYwBhVzobCSEW6BByiBBJx7hFXdWYgn-_g47symN4Rt5tXv49oK3NzKuUol4l4bjT6xJcFKjyYn-YAYFxR_u-sUEL-NwnqQfwbU21K0rAm5773W0pMt-V8xcTGUtE/s320/31934630_10211607311278930_1869491567643852800_n.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVtnR8Lc-83rT-JTAhYyBKPDfNs2Aipq40hM7VoIEEAWodJimmSWlZUZVsUo3v186RQz_pUOaNSI9nTxdso5donaA94fXi-MuKrh2oJjb_oOzsYzd60QVAwVXHk1PJJpAQizqOzEkJ5MZ/s1600/DSC03339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVtnR8Lc-83rT-JTAhYyBKPDfNs2Aipq40hM7VoIEEAWodJimmSWlZUZVsUo3v186RQz_pUOaNSI9nTxdso5donaA94fXi-MuKrh2oJjb_oOzsYzd60QVAwVXHk1PJJpAQizqOzEkJ5MZ/s320/DSC03339.JPG" width="320" /></a></div>
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<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">■Optional Course "Ethnobotany2: Natto by using wild plants"</span></span></h3>
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<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: inherit; font-size: 14px;">Lecturer: Satoyama Library </span></span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline;"><span style="font-family: inherit; font-size: 14px;">Natto can be made from varieties of wild plants with conbination of varieties of beans and peas. You can taste how it will be deferent depending on the types of beans and peas,</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSibnvowO9totJ5zkUw9yZlGq0vpmP0OzjvtGQ-_OIJzrEKkTYOIa335Uk6i0ROnQyFAtQtyw3hmPcIlunX4nsfatODI8YD_ewKRUoE3OiU-DHGze4aYlt4Ef8yx7WNPhVz7K4yAoopiM/s1600/FB_IMG_1525618548077.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpJaOtT_sNeTaEsxHYWJIq7layi1YlysVV5N9IGJHVToW2OyhBoIGMQGZh0xb1zs91Meq6P9SjKlpYLeATZL1SgGc1BokdqaXRomH5eEDK4BN1E-vS1hz17BtsTJTTHYDhLssJoSKHF_T/s1600/31944159_10156252712928965_8157591948350193664_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpJaOtT_sNeTaEsxHYWJIq7layi1YlysVV5N9IGJHVToW2OyhBoIGMQGZh0xb1zs91Meq6P9SjKlpYLeATZL1SgGc1BokdqaXRomH5eEDK4BN1E-vS1hz17BtsTJTTHYDhLssJoSKHF_T/s320/31944159_10156252712928965_8157591948350193664_n.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSibnvowO9totJ5zkUw9yZlGq0vpmP0OzjvtGQ-_OIJzrEKkTYOIa335Uk6i0ROnQyFAtQtyw3hmPcIlunX4nsfatODI8YD_ewKRUoE3OiU-DHGze4aYlt4Ef8yx7WNPhVz7K4yAoopiM/s1600/FB_IMG_1525618548077.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSibnvowO9totJ5zkUw9yZlGq0vpmP0OzjvtGQ-_OIJzrEKkTYOIa335Uk6i0ROnQyFAtQtyw3hmPcIlunX4nsfatODI8YD_ewKRUoE3OiU-DHGze4aYlt4Ef8yx7WNPhVz7K4yAoopiM/s320/FB_IMG_1525618548077.jpg" width="320" /></a></div>
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /><br /><span style="font-size: 14px;">ーーーーーーーーーーーーーーーーー</span></span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: small;">■Program </span></h3>
2nd May <br />
13:00-17:00 Basic Course 「5 day fermentation 1 」<br />
3rd May<br />
10:00-13:00 Basic Course 「5 day fermentation 2」<br />
14:00-17:00 Optional Course「Koji malt 1」<br />
18:00-20:00 Fermentation Night (option)<br />
4th May <br />
10:00-13:00 Basic Course 「5 day fermentation 3 」<br />
14:00-16:00 Medicinal plant2 How to make natto by natural plants<br />
17:00-19:00 Optional Course「Koji malt 2」<br />
5th May<br />
10:00-13:00 Basic Course 「5 day fermentation 14」<br />
14:00-16:00 Optional Course: Medicinal plant2 How to make natto by natural plants<br />
17:00-19:00 Optional Course「Koji malt 1」<br />
6th May<br />
10:00-14:00 Basic Course 「5 day fermentation 5」<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: small;">■Venue </span></h3>
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">Inasa yuto </span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">1312 Nunobiki, Haibara, Uda city Nara</span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: small;">■Participation fee</span></h3>
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><span style="font-family: inherit;">【Basic Class】5 day fermentation workshop 32,000 JPY including recipes</span><br />【Optional Class】Koji malts 12,000JPY (for 3 days)<br /><span style="font-family: inherit;"> Ethnobotany 2 Days 8,000<span style="font-family: "\22 helvetica neue\22 " , "\22 helvetica\22 " , "\22 arial\22 " , "\22 hiragino kaku gothic pro\22 " , "\22 meiryo\22 " , "\22 ms pgothic\22 " , sans-serif;">JPY </span>1 Day </span>4,000JPY<br />【All Classes】 50,000 JPY<br />【Fermentation Night】One Fermented Food<br /><br />*Schedule could be changed</span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">*Not Included : Lunch of 2rd May (Included on the 3rd to 6th),Dinner, Accommodation</span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: small;">■Min.&Max. Participants</span></h3>
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">8-15 persons</span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">■Inquiry</span></h3>
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">Please Inquire (info[at]satoyamaplan.com)</span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: small;">■Profile of lecturers</span></h3>
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">Basic Class "5 Day Fermentation"| Izumi Iguchi<br /><span style="font-family: inherit;">She learnt cooking at Fukuoka, Tokyo and France, and continues to explore food ingredients grown from the earth. In her cooking class, freshly picked herbs and vegetables from the garden are used, and theme of the lesson would be seasonal preserved food and enzyme. She also engages in developing products, working together with produces. </span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-size: 14px;"><span style="font-family: inherit;"><br /></span><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">Optional Class "Koji malts studies" |</span></span><span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">Malicafe Organic Vegan Food, </span><span style="color: #4b4f56; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">Marika Groen(茉莉花)</span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-size: 14px;"><span style="font-family: inherit;">She lives in Amsterdam, teaching koji malts, miso, and fermentation in the Netherlands. When she is back to Japan, she travels all around Japan in seek for breweries, tradition, arts, and fermentation. Freelance photographer. </span><br /><br /><span style="font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif;">Optional Class "Ethnobotany"|Satoyama Libarary, Chisato Maeda</span><br /><span style="font-family: inherit;">After completed Master degree of Agroecology from Wageningen University in the Netherlands, she travels around Asian villages to learn about traditional knowledge of farming and food preservation, seed saving from local elderly villagers. She moved to Uda city in seek for medicinal plants, and opened a share house, "</span><span style="font-family: inherit;">Commons Garden".</span></span><br />
<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;">■Photos taken at the time of last 3 day workshop</span><br />
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<span class="text_exposed_show" style="color: #4b4f56; display: inline; font-family: "helvetica neue" , "helvetica" , "arial" , "hiragino kaku gothic pro" , "meiryo" , "ms pgothic" , sans-serif; font-size: 14px;"><br /></span><br />
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; width: auto; z-index: 8675309;">保存</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; width: auto; z-index: 8675309;">保存</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-42760874250686112022018-02-06T10:12:00.001+09:002018-04-16T11:53:58.178+09:00[3rd & 10th Feb 2018] Ultimate Slow Food: hunting Kudzu and processing kudzu mochi We organized an event to produce kudzu (vegan starch made from kudzu roots).<br />
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"Indeed, this is ultimate!", said everyone during the workshop.<br />
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First, we went to mountain to find and harvest kudzu roots.<br />
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Kudzu is very pervasive weeds in summer, which can be seen everywhere, however, in winter season, the sign to find their roots is just vine and beans.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpLK-4m8kx1GcQTf7_XeVYoYVCctM7BZRadkJjm77JsMkW-UOZAx55DVAbrjjB1_5DYV_atqfsstyrcRNO7soH7eTUXdv6cr502i3gb415MeL8aKUAlxoWtBHRkuNxNHIfkH7zpZcT90/s1600/26805447_141452589884011_4619059089656505409_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="540" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpLK-4m8kx1GcQTf7_XeVYoYVCctM7BZRadkJjm77JsMkW-UOZAx55DVAbrjjB1_5DYV_atqfsstyrcRNO7soH7eTUXdv6cr502i3gb415MeL8aKUAlxoWtBHRkuNxNHIfkH7zpZcT90/s320/26805447_141452589884011_4619059089656505409_n.jpg" width="180" /></a></td></tr>
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It is said that roots grown in the sunny mountain contain good quality of starch.<br />
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We made effort to dig away such a big rock!<br />
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Finally, we did it!<br />
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Washing roots,<br />
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and breaking down its fiber.</div>
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filtering and precipitating impurities out of the water 5-6 times.<br />
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The following morning...<br />
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We made kudzu mochi.<br />
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This is not completely refined, and it will take another 5-10 days before refining completely, however, some said this crude kudzu tastes better, containing much more flavor, something like "full-body" kudzu.<br />
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The next kudzu processing tour will be held on the 10th February.<br />
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This article is about last event:<br />
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<span style="background-color: white; color: #333333; font-family: "roboto" , "helvetica" , "tahoma" , "arial"; font-size: 36px; font-weight: 700;">The art of Kudzu, cooking kudzu roots powder in Yoshino mountain</span><br />
<a href="http://www.satoyamalibrary.org/2017/12/the-art-of-kudzu-cooking-arrow-roots.html">http://www.satoyamalibrary.org/2017/12/the-art-of-kudzu-cooking-arrow-roots.html</a><br />
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We can organize same kind of event if you can book with a group of more than 5 people. Please feel free to inquire if interested.<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-1442082515619554112018-02-05T07:37:00.003+09:002018-04-16T11:54:20.167+09:00[27th-29th April 2018] 3-Day Fermentation Workshop in Kyoto <h2>
3 Day Fermentation Workshop in Kyoto</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2049ThzVnPtxbkq0693isgv6sQIzu_zZkDX05BY-fdtLDhDRhH61Iotok7xaJlkoD6eFiBIzSccGVMt4wWcnPpJfx9VvcDydMCi5dN30PoYXTHEFrmI_lo9mj5WXj0kupEq1W2b7AqCho/s1600/27072819_2062403094031923_6067054436239456738_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="960" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2049ThzVnPtxbkq0693isgv6sQIzu_zZkDX05BY-fdtLDhDRhH61Iotok7xaJlkoD6eFiBIzSccGVMt4wWcnPpJfx9VvcDydMCi5dN30PoYXTHEFrmI_lo9mj5WXj0kupEq1W2b7AqCho/s400/27072819_2062403094031923_6067054436239456738_n.jpg" width="400" /></a></div>
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We are happy to announce our Koji (a kind of mold grown on produce such as boiled rice) making workshop on this coming April by Mr.Sukeno, the owner of 360 year old Hishiroku-Moyashi ,the only active Moyashi (koji starter) company in Kyoto.<br />
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Kyoto is said to be a birthplace of koji malt . Kitano koji za (a guild in Kitano for producers of koji malt) controlled production of koji malt in Kyoto. "Hishiroku moyashi" is the only one koji starter producer in Kyoto, which has more than 360 years history of producing koji mold starter, called "moyashi" in Japanese. We will learn how to make Koji from the very beginning,steaming rice and seeding Moyashi starter to steamed rice. </div>
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We will not only the process but also history of fermented foods in Japan, classification of microbes and so on in detail. After taking this course,you will be able to make rice Koji by yourself in your own kitchen. Koji is key ingredient for Japanese cuisine,such as miso, sake, soy sauce and rice vinegar. It must be a very good opportunity to lean Japanese food culture.English is available on this course.Please feel free to ask translator charge and details.We look forward to having you join us.</div>
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The venue is historical "koji muro", a room for brewing "moyashi" starter in the machiya style traditional residence in Kyoto. </div>
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We look forward to welcoming you and learning koji making from steaming rice together!<br />
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麹文化発祥の地と言われる京都に現在も唯一現存する創業360年以上の老舗種麹屋である「菱六もやし」のご主人である助野社長にご指南いただき、本格的な麹つくりを体験していただきます。<br />
毎回とても好評なこの講座は、製麹の技術のみでなく、発酵食の歴史や、微生物の分類などについても詳しく学びます。<br />
実際の麹つくりは京都もやし町家に現存する、かつて「もやし」を醸していた麹室を使用して行います。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Be0SX2NjooGciCOMfoCGdiNjNN-zgd-1VYsyW1RIlUlNJobRCZJbZXSlMIkSylXFsyKxDi2Q6LopXHEp_QmpMRekqgvz9AXnrSdbE8o4npqEkk0zn5wbaPM0tuRQFKhmSVgiRyt5EDpZ/s1600/26993538_2062446740694225_8340214520037250402_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Be0SX2NjooGciCOMfoCGdiNjNN-zgd-1VYsyW1RIlUlNJobRCZJbZXSlMIkSylXFsyKxDi2Q6LopXHEp_QmpMRekqgvz9AXnrSdbE8o4npqEkk0zn5wbaPM0tuRQFKhmSVgiRyt5EDpZ/s200/26993538_2062446740694225_8340214520037250402_n.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hK71CmBRCnM_7PzInA7k-9Uvf7K7P-4x_S9OOyPJTDu7hcuHrArM8H13gSTxwhPADrXa4IDEuZs34Y550-twoqj9rJSa2BH_345a7mEFLiknjwktGe7JTLfTz2Iblq-SzPyEeVx-jVhW/s1600/27073263_2062446620694237_2962074912715386033_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="640" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hK71CmBRCnM_7PzInA7k-9Uvf7K7P-4x_S9OOyPJTDu7hcuHrArM8H13gSTxwhPADrXa4IDEuZs34Y550-twoqj9rJSa2BH_345a7mEFLiknjwktGe7JTLfTz2Iblq-SzPyEeVx-jVhW/s200/27073263_2062446620694237_2962074912715386033_n.jpg" width="133" /></a><br />
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Date</h2>
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27th April - 29th April</div>
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日程 4月27日(金)~29日(月)</div>
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Venue</h2>
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Kyoto moyashi machiya</div>
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(268 Nishi-Wakamatsucho Aburakoji Rokujo Kudaru, Shimogyo-ku Kyoto city.)<br />
場所 京都もやし町家 京都市下京区油小路六条下る西若松町268<br />
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Schedule</h2>
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27th April 10:00-17:00</div>
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Process 1: draining and steaming rice</div>
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Lecture 1: History of fermentation, classification of microbes, and aspergillus oryzae.</div>
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28th April 10:00-17:00</div>
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Process 2: kneading rice, piling, mixing operation, final step</div>
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Lecture 2 : moyashi</div>
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Lecture3: enzyme, tasting fermented soy bean by using koji powder</div>
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29th April 10:00-13:00</div>
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Process 3 : finishing, introduction of Hishiroku Koji, QA time</div>
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4月27日(金)10:00-17:00<br />
作業①「水切」「蒸し」<br />
講義①発酵食の歴史、微生物の分類、麹菌について<br />
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4月28日(土)10:00-17:00<br />
作業②「切返し」「盛り」「仲仕事」「棒積み」「仕舞仕事」<br />
「レンガ積み」等の製麹<br />
作業の合間に<br />
講義②「もやし」の話<br />
講義③酵素の話、米麹パウダーを使った発酵豆乳について(試食)<br />
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4月29日(日)10:00-13:00<br />
作業③「出麹」菱六種麹の解説・質疑応答</div>
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Participation fee</h2>
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38,000 JPY</div>
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including 3 days lecture, koji mold for suvenior<br />
受講料38,000円(3日間の受講料・米麹のお土産付き)<br />
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Options:</h4>
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Lunch on 27th and 28th April 1,500 JPY</div>
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Dinner party at Nakanoko-an soba noodle, fermented food with 2 drinks: 6,000JPY</div>
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以下は希望者のみオプションとなります。</div>
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4月27日ランチ ヒトテマランチBOX 1,500円<br />
4月28日ランチ (内容未定) 1,500円<br />
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4月27日懇親会 中之光庵 そばと発酵食 2ドリンク付き <br />
6,000円</div>
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Cancellation Charge</h4>
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1 month prior to the workshop 10%</div>
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2 weeks prior to the workshop 20%</div>
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1 week prior to the workshop 30%</div>
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2 days prior to the workshop 50%</div>
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1 day prior to the workshop or no show 100%</div>
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キャンセルポリシー</div>
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お振込みから一か月前までお振込み金額の 10%<br />
一か月前から2週間前の前日まで20%<br />
2週間前から一週間前の前日まで30%<br />
一週間から2日前まで50%<br />
前日・当日100%<br />
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Application</h2>
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お申し込み・お問合せ先<br />
info@kyotomoyashihouse.com<br />
moyashihouse.kyoto@gmail.com<br />
+81 (0)75-708-3442 (week days 10:00-1700)</div>
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Please send following information </div>
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1 Name</div>
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2 Adress</div>
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3 Phone number</div>
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4 27th Lunch, 28th Lunch reservation needed or not</div>
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5 Diet restrictions if any</div>
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Please let us know should you have any questions.</div>
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お申し込みは上記アドレスに<br />
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お名前<br />
ご住所<br />
電話番号<br />
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4月27日 ランチの要否・懇親会参加の有無<br />
4月28日 ランチの要否<br />
ランチご入用の場合アレルギーの有無<br />
を記載の上、お申し込みください。<br />
追って受講料等のお振込み先をご案内します。<br />
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ご不明な点などございましたらお気軽にお問合せ下さい。<br />
皆様とともに学びの時間を持てますことを楽しみにしております!</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-49222591367137301062018-01-21T08:48:00.002+09:002018-03-30T13:41:48.934+09:00misodama, the natural art of fermentation without using koji malt<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "\22 ms 明朝\22 "; font-size: small; font-weight: normal;">How did old villagers make miso without using koji malt before? We interviewed 90 years old grand-fathers in the village to investigate traditional knowledge on living with nature. </span></h2>
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Making miso without using koji malt</h2>
Speaking of miso, generally, steamed beans, rice, and wheat malts are mixed with soy beans. In the mountainous regions, however, rice is difficult to grow, and too precious to make koji malt (mold inoculated with asperguillus oryzae). So, traditionally, village people do not use koji to make miso in these villages.<br />
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Instead of koji, they make "misodama (miso ball)" to harvest natural fungi in the room. This method can be seen Tohoku, or Shinshu areas, with heavy snow and earth oven in their houses.<br />
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Fist of all, boil soy beans. Granmas are cultivating their own beans, which are different varieties for miso, shoyu, and tofu. Some told blue beans are suitable for making miso, and in Tanba regions, black beans are mainly used for miso. Each household has each recipe, and their own bean varieties.<br />
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This time, we used 3 varieties of soy beans: black beans, yellow soy, and blue beans. It is said that blended beans could be more tasty.<br />
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Boiling water, so called "ame" shoud be preserved with salt until misodama is ready.<br />
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<h2>
Miso pounding by stone mill</h2>
The highlight of misodama making is pounding.<br />
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The traditional stone mill is called "karausu". It has wooden pedal on the other side, and before, children had to step on karausu to grind beans. The other side has a stone ball, and one person should be there to stir bean stuffs.<br />
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It sounds like as if the mill is singing a song. villagers used to step on the mill, while singing song.<br />
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<h2>
Making misodama</h2>
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<span style="font-family: "ms 明朝";">After boiled soy beans, we made balls of soy beans. </span></div>
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<span style="font-family: "ms 明朝";">In old recipe books, there are no discriptions on quantity. It is always said "suitable portion" in Japanese we call it "anbai", which is literally means salted plum. The quantity of salt on plum should be different dependent on the temperature, moisture of the plum itself, varieties, and so on. </span></div>
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<span style="font-family: "ms 明朝";">"In fact, there should be no fixed quantity. These should be learned by doing it by yourself, and create your own taste. " said a ground-father of the village.</span></div>
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<span style="font-family: "ms 明朝"; mso-ascii-font-family: Century; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Century; mso-hansi-theme-font: minor-latin;">After making misodama, next step is binding. </span></div>
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<span style="font-family: "ms 明朝"; font-size: 12pt;"><br /></span></div>
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<span style="font-family: "ms 明朝"; mso-ascii-font-family: Century; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Century; mso-hansi-theme-font: minor-latin;">Important thing is to hang misodama above the earth oven. Misodama will be dried by the smoke. Some farmers keep misodama for 4 months during winter, some for 1 year. </span><span style="font-family: "ms 明朝";">Then, ame (boild water with salt) will be added to the grinded misodama. </span><br />
<span style="font-family: "ms 明朝"; mso-ascii-font-family: Century; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Century; mso-hansi-theme-font: minor-latin;"><br /></span>
<span style="font-family: "ms 明朝"; mso-ascii-font-family: Century; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Century; mso-hansi-theme-font: minor-latin;">We look forward to the next step: grinding misodama and add ame so that miso will be fermented further.</span><br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-51926791935305384622018-01-18T04:11:00.000+09:002019-08-08T18:20:14.008+09:00Visit the ingredients (2) "Hishio no sato" a home of soy sauce, Shodo shima island<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8mGJ16LcHushVJ0DHVC0kswojsKxodioYszt51Fx5DfgYcFUIZh2hr9M9qXawIMF312CjrCPDoDK8ad9IldqqRjslSMUsfkT6YDxhcdCo5UbX_l-yYQrbiJZZrKfWlWT4aMtAzEpl3Ev/s1600/DSC00033-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1062" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8mGJ16LcHushVJ0DHVC0kswojsKxodioYszt51Fx5DfgYcFUIZh2hr9M9qXawIMF312CjrCPDoDK8ad9IldqqRjslSMUsfkT6YDxhcdCo5UbX_l-yYQrbiJZZrKfWlWT4aMtAzEpl3Ev/s640/DSC00033-2.JPG" width="640" /></a></div>
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<h2>
Home of Soy Sauce "Hishio no Sato"</h2>
100 minutes away from Himeji port, 3 hours from Kobe by ferry, Shodoshima island, the second biggest island next to Awaji island, is located in the Setouchi Inland Sea.<br />
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The nostalgic island is dotted with olive trees around seaside hills, and 1000 soy sauce barrels. In its peak period, it is said that there were 400 soy sauce makers in the island. <br />
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Approximately 2000 to 3000 soy sauce barrels throughhout Japan, of which 1000 are found in Shodoshima. Less than 1 % of Japanese soy sauce are produced in the wooden barrels, and 1/3 of wooden barrels are indeed located in Shodo shima island.</div>
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"Hishio (醤)" stands for salted foods, Koku bishio (穀醤) is fermented beans or rice, and said to be an origin of soy sauce. Now, the island try to promote the island's food culture and soy sauce production as "Hishio no Sato".<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9AOV5-w0htpNgsmcErLLHqC7IiGimpjilp7NKX9hQqsqBzrAP_6Pi29IV3fKph9jIQxzBzHpJtHngPFeUWs2f_xkPG1Z1QGWkfwjsOWKKDdEOdNbbljYnX07fxR_CoP_XGxtNk2bH6cB/s1600/DSC00025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9AOV5-w0htpNgsmcErLLHqC7IiGimpjilp7NKX9hQqsqBzrAP_6Pi29IV3fKph9jIQxzBzHpJtHngPFeUWs2f_xkPG1Z1QGWkfwjsOWKKDdEOdNbbljYnX07fxR_CoP_XGxtNk2bH6cB/s320/DSC00025.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">scenery from ferry</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZi3Cv05s1-FU_vhd08_un0RwBj5nLtQ4K2Eayl6bROGuZER5TaepV54OAtX0dx1Hvu7k5KHO804A0tHC3tFLONTUUamQor34aA_XZH6V2_tbiQj8iFzbqhiY2KxkMRY-eALfzzSFKuVEV/s1600/DSC00031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1062" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZi3Cv05s1-FU_vhd08_un0RwBj5nLtQ4K2Eayl6bROGuZER5TaepV54OAtX0dx1Hvu7k5KHO804A0tHC3tFLONTUUamQor34aA_XZH6V2_tbiQj8iFzbqhiY2KxkMRY-eALfzzSFKuVEV/s320/DSC00031.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fukuda port</td></tr>
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<h2>
Food Ingredients production in the island</h2>
The origin of soy sauce production is actually dates back to sea salt production started on the island during the mid-3rd century BC to late 3rd century AD. Since then salt production had been an important industry for the islands. During Edo period (1603-1868), the new industries were developed with abundant availability of salt, such as the production of soy sauce and tsukudani (seafood, meat or seaweed simmered in soy sauce and miring). Somen noodle production also flourished during Edo period. Today, the island is also known as the first successful olive production area in Japan. These abundant food ingredients developed the island’s unique food culture.</div>
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<tr><td class="tr-caption" style="text-align: center;">olive tree plantations can be seen everywhere along the coast</td></tr>
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<h2>
Yamaroku shoyu</h2>
The climate of Shodo shima island is similar to Mediterranean climate, temperate, dried and long hours of sunshine. This is the favorable environment for growing kobo yiest and lactic acid bacteria.<br />
The origin of Yamaroku shoyu is also reported to be a salt producer, and soy sauce production was started approximately 150 years ago.<br />
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A 100-year old wooden warehouse is designated as an important national heritage, and you can see the bacterias actually living in the ware house. In the 60 wood barrels, earth wall, sealing, there might be millions of bacterias!<br />
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<tr><td class="tr-caption" style="text-align: center;">wood barrels are home of living bacterias</td></tr>
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Yamaroku offers a tour to visit the warehouse with free admission fee. There is also a small cafe, "Yamaroku chaya", where you can taste different meals with soy sauce, i.e.) soy sauce ice-cream, mochi with soy sauce, and soy sauce sweets. The café is open from 9:00 to 17:00.</div>
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<h2>
Marukin</h2>
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Marukin is a leading soy sauce producer on the island. There is a good soy sauce museum on its factory sites. The museum explains the production process, and also exhibits traditional tools and materials. The museum has English displays and a gift shop that sells many different varieties of soy sauce.</div>
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koji muro, a room to produce koji malt</div>
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Except Summer vacation period (from 20th July to 31th August) and (16th October to 30th November), they close at 16:00. From 4th January to the end of February it is only opened for appointment.<br />
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<h2>
Morikuni Shuzo sake brewery</h2>
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Morikuni Shuzo, the only one sake brewery in the island, is a young sake brewery, established in 2005. It uses spring water of “Hosigajo”, the highest peak on Shodo-shima island with its ideal rice harvested from the Seto Inland Sea’s coastal regions to brew Japanese sake.<br />
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There is also a cafe, and a ground mother "obaa-chan" cooks "makanai", which is literally stands for providing meals for workers, with using affluent sake lees. I really recommend to eat makanai. Miso soup with sake kasu lees, pickles and the island's rice, tsukudani, all are great.</div>
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The brewery also owns bakery in the next building, and it uses rice powder and sake.</div>
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<h2>
Access</h2>
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Take train to Himeji, Kobe, Okayama or Takamatsu, then ferry ride to the island. </div>
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Ferry time table can be seen in the link below</div>
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<a href="http://shodoshima.or.jp/ml/access/timetable">http://shodoshima.or.jp/ml/access/timetable</a></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-76910586489765983072018-01-04T14:07:00.004+09:002019-09-23T00:56:27.198+09:00Japan's oldest road, Yamanobe-no-michi ancient trail<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_T7N0E0ZloIRl-vhFsqz7E-IRM6Dg0G9yAugmzS_XmaPrsfbGHufd7g_mPLqBi4ejJ0G6C0yzp6sxipNneiJN4zCNrcKjuxPzhiPHE0ao7TfPYIcz6zjpQjrZBn10YWxcy1UHnI8k3Pm/s1600/DSC09736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1062" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_T7N0E0ZloIRl-vhFsqz7E-IRM6Dg0G9yAugmzS_XmaPrsfbGHufd7g_mPLqBi4ejJ0G6C0yzp6sxipNneiJN4zCNrcKjuxPzhiPHE0ao7TfPYIcz6zjpQjrZBn10YWxcy1UHnI8k3Pm/s640/DSC09736.JPG" width="640" /></a><br />
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Nara's charm is not only deers but also its traditional country lifestyle, which has been inherited from generations to generations.<br />
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Half a day off-the-beaten walk to an oldest road "Yamanobe no michi" will lead you to deep cultural understanding on satoyama villages. You will come across small farm stands and people's life.<br />
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a local cafe along the trail</div>
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It is also possible to have a full day experience, if you have time. <span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 15px;"><br /></span>
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<h2>
Yamanobe no michi, an oldest path</h2>
Yamanobe no michi is said to be an oldest road running north and south along the eastern edge of the Nara Basin, which connects between Nara city and Sakurai city, in the 15-kilometer long trail. It is first recorded in The Chronicles of Japan "Nihon Shoki" compiled in the 8th century. The ancient road is dotted with shrines, temples and ancient tombs "kofun", and also you will come across many cafes and small farm stands. <br />
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Yamanobe no michi is different from other hiking routes, it also goes through small villages. The local specialties of the village are fruits products such as dried kaki persimmon, mochi (sticky rice cake), processed daikon raddish, yuzu citrus, orange, tsukemono pickles, somen noodle, and so on. You will enjoy seasonal landscape, paddy in summer, orange and kaki in autumn, and dried vegetables and somen in winter season.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdbrQJjNO2ksHMgPr3HxAyrVPPCYOtTV4bjcGCVMYagQBTs06s1F9-CJuTnTI0rBZ6OtZxPvGaviMt9pzl-MAQ3P3mvX6yQSGmShXBHiDF2pYP8g9qYMBIjYUJSXu4XQdfFL6E01zVeP5/s1600/DSC02436.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1062" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdbrQJjNO2ksHMgPr3HxAyrVPPCYOtTV4bjcGCVMYagQBTs06s1F9-CJuTnTI0rBZ6OtZxPvGaviMt9pzl-MAQ3P3mvX6yQSGmShXBHiDF2pYP8g9qYMBIjYUJSXu4XQdfFL6E01zVeP5/s400/DSC02436.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring season</td></tr>
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<h2>
Walking Yamanobe trail</h2>
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The hike starts from JR Tenri station. 30-minute walk through a lively shopping mall and Tenri shinto shrine leads you to mystic Isono kami jingu shrine, where unpaved path begins.</div>
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Along the trail, there are a lot of orchards, and farm stands, selling fruits and farm products. Most of them are 100 JPY, put one coin and take a product by yourself.</div>
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Chogakuji Temple is a historic temple located halfway along the trail, where you can also taste local delicacies in the temple.<br />
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<h2>
Suggested Itinerary</h2>
You can also select a full day tour, if you have enough time.<br />
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For a full day tour, you can also have a lunch at Chogakuji temple, and also visit a sake brewery in Miwa.<br />
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<h3>
[Half a day tour 4.5 hours]</h3>
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13:00 Depart from JR Nara station<br />
13:30 Arrive at JR Yanagimoto station<br />
13:50 Trail starts from Tenri Trail center<br />
14:00 Chogakuji temple<br />
15:00 Hinohara shrine<br />
15:40 O-Miwa shrine<br />
17:00 Depart from JR Miwa station<br />
17:30 Back to JR Nara station<br />
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<h3>
[A full day tour 8 hours]</h3>
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9:00 Depart from JR Nara station<br />
10:00 Ishigami shrine<br />
11:00 Yotogi shrine<br />
12:00 Tenri trail center<br />
13:00 Lunch at Chogaku ji temple (miwa somen) or local cafe<br />
14:00 Hinohara shrine<br />
15:00 O-Miwa shrine<br />
15:30 Imanishi shuzo (sake brewery)<br />
16:30 Depart from JR Miwa station<br />
17:00 Back to JR Nara station<br />
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It is also possible to combine with Nara city highlights tour in the morning.<br />
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<span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 16px;">[A full day Nara highlights 8 hours]</span><br />
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<span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 16px;">9:00 Meeting at Kintetsu Nara station</span><br />
<span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 16px;">9:30 - 11:00 Todaiji temple and Nara park</span><br />
<span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 16px;">11:00 - 12:00 Kasuga shrine</span><br />
<span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 16px;">12:30 - 13:00 Travel from Nara to Miwa</span><br />
<span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 16px;">13:00 Lunch at a local restaurant or at a temple</span><br />
<span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 16px;">14:00-16:30 Walking Yamanobe trail</span><br />
<span style="background-color: white; color: #333333; font-family: "arimo" , "arial" , "helvetica" , sans-serif; font-size: 16px;">17:00 back to JR Nara station</span></div>
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<h2>
Tour price</h2>
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<h4>
half a day tour</h4>
1-5 persons 15000JPY<br />
6 persons 18000JPY<br />
7 persons 20000JPY<br />
8 persons 22000JPY<br />
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<h4>
1 day tour </h4>
1-5 persons 25000JPY<br />
6 persons 30000JPY<br />
7 persons 33000JPY<br />
8 persons 36000JPY<br />
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<h3>
Included:</h3>
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<li>guide fee</li>
<li>hotel pick-up in Nara city</li>
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<h3>
Not included:</h3>
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<li>transportation fee (you and guide 530 JPY per person)</li>
<li>lunch (approximately 1000JPY per person)</li>
<li>entrance fee (Chogakuji 350JPY per person)</li>
</ul>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6325362708507217887.post-53521318001025980372018-01-03T01:10:00.001+09:002018-03-30T13:41:09.105+09:00Edible landscape: drying persimmon in a tea farming village, Ujidawara<h2>
Tea and persimmon mix cropping system in Ujidawara town, Kyoto</h2>
Every household growing tea plants also grows Tsurunoko, a variety of Kaki around the tea farm. November to December is off-season of tea farm, and suitable for making Hoshigaki(dried kaki). <br />
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Ujidawara was said to be the birthplace of 煎茶sencha. Green tea production was started in the late Edo period. The sweet korogaki can be suitable confectionary to green tea.<br />
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A magazine published by Omotesenke, a head school of Japanese tea, which indicates kaki is the first confectionary served at tea ceremony, and chagashi, confectionaries in Kyoto have been created based on the sweetness and hardness of Korogaki.<br />
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There are many fruits available in Japan, but persimmons are different to pears or grapes in that they are much older. They can of course be eaten raw, but are even more nutritious eaten dried, as they contain larger amounts of potassion. The peel is also nutritious.</div>
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In Ujidawara, Korogaki is first served in 13th Dec. Its origin dates back to Zenjo-ji temple.<br />
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There is a story that a lady told villagers how to make hoshigaki (dried kaki). Peeled off, dried on kakiya, which is unique buildings to dry kaki in Ujidawara, and it’s ready to eat after 2-3 weeks. </div>
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There is a Kaki tree thicker than 2 persons surrounding the tree. It is said that at least 200 has passed. Nagatani Souen, who invented Sencha, 270 years ago. Korogaki maybe existed around that time.<br />
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"People could not have enough rice before. They survived by eating kaki. After harvested rice in fall, kaki can be harvested in Dec. Dried kaki can be last longer when there is no rice left."</blockquote>
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Said a tea farmer in Ujidawara.<br />
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<h2>
Importance of persimmon juice for tea</h2>
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Farmers coat their tea farming tools in persimmon juice as a sterilizing agent, which has a strong odor.<br />
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Tea absorbs odors very easily, whether from makeup, cream or oil. But for some reason, persimmon juice does not seem to impact the fragrance of the tea at all. </div>
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So tea and persimmons make a good match right? It is interesting how both came to be cultivated together.<br />
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Persimmons and tea are well matched, but persimmons also aid the saké making process too. Persimmon juice was used to coat wooden sake barrels, and it is said that it stopped the brew from going bad or being discoloured in sunlight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBWNEk16KhelI37GW2NzRDov5GrPs4VZs6IoF2IWdwlpAZWycJF_fkO5Kp6zLplxtn2nqwh9UFskcZ6WEuDQPBpNMBtA8ppGb65AmcXshnLYg46YA2JF1cCPr9aSOYnbn5BZPc7peiBI/s1600/CIMG2198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1434" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBWNEk16KhelI37GW2NzRDov5GrPs4VZs6IoF2IWdwlpAZWycJF_fkO5Kp6zLplxtn2nqwh9UFskcZ6WEuDQPBpNMBtA8ppGb65AmcXshnLYg46YA2JF1cCPr9aSOYnbn5BZPc7peiBI/s1600/CIMG2198.JPG" width="320" /></a></div>
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How to build kakiya (kaki drying house)</h2>
After harvesting rice, Kakiya (drying house) is built along the valley of Ujidawara. </div>
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6 people are working togher to build one kakiya. The roof is thatched by straw. The materials are recycled and used for 10 years.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQSLserDGAE5vFxmMwsj8uLjbGd5qGomCwUSjNPHxfBnkN1aIgfVjgnnL7inYnlKhdxFRVlA3WlnKLwsT98jNqddy4eDNGWK7ysayA2bntncCfD6qmdshO-9Jb3kqjkgty0HPaNE-Tg8/s1600/CIMG6209-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQSLserDGAE5vFxmMwsj8uLjbGd5qGomCwUSjNPHxfBnkN1aIgfVjgnnL7inYnlKhdxFRVlA3WlnKLwsT98jNqddy4eDNGWK7ysayA2bntncCfD6qmdshO-9Jb3kqjkgty0HPaNE-Tg8/s1600/CIMG6209-001.JPG" width="320" /></a></div>
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The process is dependent on weather conditions, and so if temperatures drop as we expect, then there is no need to do anything. Lately, winters have been warmer and more humid, so that is making it difficult.</div>
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There is a specialist of just "peeling off". Experienced peelers can finish peeling 500 kaki per day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh097OM-oGyI84TBHm4ItAdmc6AavDMty5ogrpFj0hj4ZD_sW672jFmDAjPeoCekGb-9AOCsq6z3UKz4J49-LroBODtfb8lOJRRq1d4bfndGjpT-KBucJJh4t43LdI2m4WsQKLQE_ZFAW0/s1600/CIMG6229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="1000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh097OM-oGyI84TBHm4ItAdmc6AavDMty5ogrpFj0hj4ZD_sW672jFmDAjPeoCekGb-9AOCsq6z3UKz4J49-LroBODtfb8lOJRRq1d4bfndGjpT-KBucJJh4t43LdI2m4WsQKLQE_ZFAW0/s1600/CIMG6229.jpg" width="240" /></a></div>
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There are 5000 kaki, and farmers should crumble kaki twice a day.<span style="color: #333333; font-family: "roboto" , "helvetica" , "tahoma" , "arial";"><span style="background-color: white; font-size: 14px;"> It is indeed time consuming job.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaqI5mIGSThIg4dLRpyiJ_xd5oQKiQTx0OOLn_hPNm7aqhe_apGaC8cQ07_pbBy4mkXGkfQRQoYJWV7QOeaeW11i5U4qP1qQ3cf7GTR8PTJW5bsj-LX9s_UBbC35hhKUaRhGTpTBaU8I/s1600/CIMG6315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaqI5mIGSThIg4dLRpyiJ_xd5oQKiQTx0OOLn_hPNm7aqhe_apGaC8cQ07_pbBy4mkXGkfQRQoYJWV7QOeaeW11i5U4qP1qQ3cf7GTR8PTJW5bsj-LX9s_UBbC35hhKUaRhGTpTBaU8I/s1600/CIMG6315.JPG" width="320" /></a></div>
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Where are significant differences in temperature between the night and daytime, as well as the summer and winter seasons, there is good quality tea. </div>
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"Most people don’t like the bitter cold, but we farmers don’t complain and rather than complaining, “it’s cold today, isn’t it?” we say, “it’s a good day for the persimmons, isn’t it?”"</blockquote>
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Korogaki can be eaten from mid December to the end of January.</div>
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Unknownnoreply@blogger.com日本、京都府綴喜郡宇治田原町34.8526703 135.8568553999999734.7484283 135.69549389999997 34.9569123 136.01821689999997tag:blogger.com,1999:blog-6325362708507217887.post-582344688755703742017-12-23T02:13:00.000+09:002019-09-22T00:53:44.026+09:00The art of Kudzu, cooking kudzu roots powder in Yoshino mountain<h2>
What is kudzu?</h2>
kudzu is a common wild plant, everywhere in Japan. The history of using kudzu plants as cooking starch or jelling agent. The starch is processed from kudzu roots, and its fiber is also used for weaving clothes. It is first appeared in manyoshu, a collection of Japanese poetry compiled in the early 7th century. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbsAMdEN8rFROvp7kF9VquSNxYRppRGRgkf-FnbtTY0fiorXNMN06CNpDnSUHckDKr5klCHgoRVveNi15MNeIHr5ihWqYSJ04pM46iLJR2Hn4MTzUPBbdTmgSfHQV5doOmevGVqKCvCth/s1600/DSC09548.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbsAMdEN8rFROvp7kF9VquSNxYRppRGRgkf-FnbtTY0fiorXNMN06CNpDnSUHckDKr5klCHgoRVveNi15MNeIHr5ihWqYSJ04pM46iLJR2Hn4MTzUPBbdTmgSfHQV5doOmevGVqKCvCth/s400/DSC09548.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">kudzu gashi<br />
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It is reported that the first commercial kudzu powder processor was established in Nara in around 1610, in Edo period. Since then, surrounded by deep mountains with clean water, Yoshino area in Nara prefecture, located in the south of Kyoto, has been the most famous place to produce kudzu powder. Approximately 40% of kudzu in Japan is indeed processed in Nara prefecture. There are 4 major producers of Kudzu in Nara, located in Uda city, Yoshino town, and in Gojo city.<br />
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Now, kudzu is also known as a good resource to utilize its starch among vegan and macrobiotic chefs. Sometimes we organize kudzu tour to Yoshino especially by the request of chefs or those who engaged in food products development.</div>
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Kudzu kai, the kudzu lesson in Yoshino by Nakai shunpudo.</h2>
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The lesson starts by learning about biological aspects of the kudzu wild plants.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhli-kr9K3EYjIhMG3lAv1WB2KMbA3lqaEcyKUWspu5_7SAOghtZxcPU8TmwMUK1W5CS0R093Cvpr7aOYUAN1q-gNnIcG_Bfu_Ybnen3zac4NPbOJnf7GziFiLakGI01qdKmOVPl0pDsYht/s1600/23658657_10210401585936550_3817062610188871514_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhli-kr9K3EYjIhMG3lAv1WB2KMbA3lqaEcyKUWspu5_7SAOghtZxcPU8TmwMUK1W5CS0R093Cvpr7aOYUAN1q-gNnIcG_Bfu_Ybnen3zac4NPbOJnf7GziFiLakGI01qdKmOVPl0pDsYht/s320/23658657_10210401585936550_3817062610188871514_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">private cooking room with the kudzu specialist Mr. Nakai</td></tr>
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Kudzu (Pueraria montana var. lobata) is a vary pervasive plant, which can be seen everywhere is Japan. The plant is even considered as invasive foreign spices in America.</div>
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When is the suitable season for processing kudzu powder? How to process, and eat? What is the difference between honkudzu and kudzu? </div>
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Although most of Japanese people heard about kudzu, these questions could be difficult to answer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFsZnnogZN6TzD1B7kO50yfBSdTOGXa_Jvd54G7SPfxYFla2bs1CuIr0YfpiWNdI-lfvXnShm2oW-irbiSq-FHRkSRg7b1ABZ-Hyv8U64V5J_QLKgQ-qX0TXIv7hGKAsV_ve7mo6_XqLk/s1600/23561614_1522194117872628_378704934410252358_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFsZnnogZN6TzD1B7kO50yfBSdTOGXa_Jvd54G7SPfxYFla2bs1CuIr0YfpiWNdI-lfvXnShm2oW-irbiSq-FHRkSRg7b1ABZ-Hyv8U64V5J_QLKgQ-qX0TXIv7hGKAsV_ve7mo6_XqLk/s320/23561614_1522194117872628_378704934410252358_n.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIANDPQGYWlvNSH2rp17CrabRZ2JUu91ZZcATZw49E7ko4QFSFoxGfjhuhyphenhyphenNdTB2IwAbSO3Rivu64eygglA4x8GaLqU9jxyEpJ3SJGIlXH7WHmnl-a7iXQbByHBinqBo86vAqs_8CYlOi/s1600/23561578_1522194141205959_7918512924317014473_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIANDPQGYWlvNSH2rp17CrabRZ2JUu91ZZcATZw49E7ko4QFSFoxGfjhuhyphenhyphenNdTB2IwAbSO3Rivu64eygglA4x8GaLqU9jxyEpJ3SJGIlXH7WHmnl-a7iXQbByHBinqBo86vAqs_8CYlOi/s320/23561578_1522194141205959_7918512924317014473_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kudzu roots</td></tr>
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After the lecture, we started cooking lesson, observing how starch absorbing water, gelatinisation process... learning 3 different recipes, kudzu kiri (noodle), kudzu mochi (dumpling) and kudzuyu (drink).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOF0nYrmpSi4tGyF_FLVtTP3aKOgfI-NiDLO0MnuMbIkphNPSCOBzkF4_NKE6dkCkrdkbxtBZ9OtVFj9G51-0yYRpwhO1Xl53dvzJamUMB_jADICny49R3UvwyRVYSdwjH-lS-oRxiCZ_/s1600/23559567_10210401585496539_2711382204622635030_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOF0nYrmpSi4tGyF_FLVtTP3aKOgfI-NiDLO0MnuMbIkphNPSCOBzkF4_NKE6dkCkrdkbxtBZ9OtVFj9G51-0yYRpwhO1Xl53dvzJamUMB_jADICny49R3UvwyRVYSdwjH-lS-oRxiCZ_/s320/23559567_10210401585496539_2711382204622635030_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cooking kudzu kiri</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmbl86AoxTIH0nFe4lsXVi5e84PT3rRuj8VFiJPGcYwp_3xYnQG8eUVn5jrHsM3o0hSyLgcs5glpNzrgq2-GVYbMaOplJMR7zu4SfewpI7HFy5nt1eLoqel2tpUNZrsS422wEWHY2DO5S/s1600/23517620_10210401586056553_3271973422230671384_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmbl86AoxTIH0nFe4lsXVi5e84PT3rRuj8VFiJPGcYwp_3xYnQG8eUVn5jrHsM3o0hSyLgcs5glpNzrgq2-GVYbMaOplJMR7zu4SfewpI7HFy5nt1eLoqel2tpUNZrsS422wEWHY2DO5S/s320/23517620_10210401586056553_3271973422230671384_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gelatinisation process</td></tr>
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Other things to see</h2>
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Currently there is no place to see the process of making kudzu powder, however, Morino kudzu hompo, one of the oldest commercial kudzu processors in Nara has a museum to exhibit the traditional kudzu producing process, and also preserves 200 species of wild medicinal plants in the garden.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCSFZ-MeNH6_LiBiRhNTQ56BDHFaSHxjAOog0xexjyVHz8BjOzlxhoUuZSIz9T6OsJhe8d3OT2U31OZgcPcG02t2qZvVYoylCCHKxvVCEmvegzFk_NnMiUxkdfyOwVX2M_8wgT8EnS0Ul/s1600/23518951_1522235987868441_3336647343533785169_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="794" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCSFZ-MeNH6_LiBiRhNTQ56BDHFaSHxjAOog0xexjyVHz8BjOzlxhoUuZSIz9T6OsJhe8d3OT2U31OZgcPcG02t2qZvVYoylCCHKxvVCEmvegzFk_NnMiUxkdfyOwVX2M_8wgT8EnS0Ul/s320/23518951_1522235987868441_3336647343533785169_n.jpg" width="264" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">traditional method to produce kudzu in morino kudzu honpo</td></tr>
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Organic restaurant Hanasaka, located in Yoshino mountain provides vegan dishes.(reservations needed)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZJrcq7JpJN7zMVxlrq_tYe_C7Vgpz_3lErZkrO0-Z4Cl9JGYgIBAYTGHAfEnqerQyUg1cGk3kxvnQfxJIqv4Z8Kvnk-VUc0YWDEylGZFc7icEtt5JvQEwszCDApExOBYG0NlnzujuAj6/s1600/23561296_10210401584576516_6727089935523345751_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZJrcq7JpJN7zMVxlrq_tYe_C7Vgpz_3lErZkrO0-Z4Cl9JGYgIBAYTGHAfEnqerQyUg1cGk3kxvnQfxJIqv4Z8Kvnk-VUc0YWDEylGZFc7icEtt5JvQEwszCDApExOBYG0NlnzujuAj6/s320/23561296_10210401584576516_6727089935523345751_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">organic cafe Hanasaka</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9oJ1wjlOx1J7RodjsYmxkkEczAuyfsXAocNrRPPXwkIbkffxMhAraH56n2eNhAc2yUfrNyBJl-ZIteS88CyvObhcO_8pSfHCFCxJKxFR0dVGiCnA9E_gbVWQ1Dwoq_-PLBq50GSReJUK/s1600/23519263_10210401584416512_8460274562973793471_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="636" data-original-width="960" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9oJ1wjlOx1J7RodjsYmxkkEczAuyfsXAocNrRPPXwkIbkffxMhAraH56n2eNhAc2yUfrNyBJl-ZIteS88CyvObhcO_8pSfHCFCxJKxFR0dVGiCnA9E_gbVWQ1Dwoq_-PLBq50GSReJUK/s320/23519263_10210401584416512_8460274562973793471_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunch course</td></tr>
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Unknownnoreply@blogger.com